Beetlegeuse Peppers |

Posted on

30 September 2012



Beetlegeuse Peppers


12oz. Brown rice, cooked
1 tin red kidney beans
2oz. Black olives, chopped
1 vegetable stock cube
4oz. Cheddar cheese, grated
4 green bell peppers, cored
For the decoration: 8 water chestnuts
8 black olives, whole
4 black olives, halved
4 thin slices red bell pepper
16 toothpicks


  • Preheat the oven to 200°C
  • Combine the rice, beans, olives
  • Crushed stock cube and cheese
  • Fill the peppers with the rice mixture bake for 25 minutes
  • Once cooked remove the peppers and skewer one water chestnut and half an olive with a toothpick to the olive, to make each eye
  • Press two whole olives onto the sides of the face as bolts, use toothpicks
  • make a smily slit in the pepper for the mouth and press the thin piece of red pepper into the slit.
Cooks Note

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