30 September 2012
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.