• 4 red peppers, washed, deseeded and halved vertically
  • 1 tbsp olive oil by Sainsbury's
  • 1 onion, peeled and finely chopped
  • 25 g tub Mexican spice blend by Sainsbury's
  • 250 g pack lamb mince by Sainsbury's
  • 150 g closed-cup chestnut mushrooms, scrubbed and quartered
  • 250 g pouch golden vegetable savoury rice by Sainsbury's
  • 167.5 g pack cherry tomatoes by Sainsbury's, washed and halved
  • 100 g Somerset goats' cheese by Sainsbury's, rind removed, cheese cut into cubes
  • 185 g pack plain cornbread by Sainsbury's, cooked to pack instructions


  1. 1

    Preheat the grill to medium. Put the peppers on a large baking tray, cut-side up, and grill for 5-10 minutes until softened.

  2. 2

    Meanwhile, in a large pan, heat the oil over a medium heat. Add the onion and the Mexican spice blend and cook for 5 minutes. Add the mince and mushrooms and cook for a further 5 minutes, until browned.

  3. 3

    Stir through the rice and half of the cherry tomatoes and gently cook for 1-2 minutes.

  4. 4

    Spoon the mixture into the peppers then top with the remaining cherry tomatoes and the goats' cheese. Grill for 10 minutes, until golden and the cheese is soft.

  5. 5

    Serve with the mini cornbread.

Nutritional Details

Each serving provides
  • Energy 3081kj 736kcal 37%
  • Fat 32.3g 46%
  • Saturates 13.2g 66%
  • Sugars 21.3g 24%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 611kj/146kcal

Each serving provides

13.6g carbohydrate 1.6g fibre 7.6g protein

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