Pasta Stuffed Peppers
4 red peppers, halved, cored and deseeded
125g small pasta shapes, cooked and drained
4 tomatoes, chopped roughly
100g goats cheese, crumbled
4 spring onions, chopped
3 tbsp chopped fresh parsley
Salt and pepper to taste
1 tbsp vegetable oil
Preheat the oven to 200c
Place the peppers on a baking sheet, cut side up and bake for 15 minutes.
Mix together the pasta, tomatoes, goats cheese, spring onions and parsley. Season to taste and spoon into the pepper halves.
Drizzle a little oil over each pepper, return to the oven and cook for another 15-20 minutes, until tender.