Stuffed Peppers

why make this recipe

Stuffed peppers are a great dish to enjoy for many reasons. They are colorful, healthy, and full of flavor. You can mix and match the ingredients according to what you have on hand. Plus, they look beautiful on a plate and are fun to make!

how to make Stuffed Peppers

Ingredients:

• 50g/1¾oz wholegrain long-grain rice
• 1 red pepper
• 1 yellow pepper
• Low-calorie cooking spray
• 1 small onion, thinly sliced
• 1 courgette, diced
• 75g/2½oz cherry tomatoes, halved
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 20g/¾oz toasted flaked almonds
• ½ orange, zest only, finely grated
• 3 heaped tbsp roughly chopped fresh flat leaf parsley (or coriander)
• 100g/3½oz mild goats’ cheese, rind removed and cheese cut into chunks
• Salt and freshly ground black pepper

Directions:

1. Preheat the oven to 200C/400F/Gas 6.
2. Cook the rice in a pan of boiling water for 25 minutes, or until just tender, then drain.
3. Cut the peppers in half from top to bottom and remove the seeds. Place them, open-side up, on a baking tray. If they don’t sit flat, cut a small piece from the base.
4. Bake the peppers for 15 minutes.
5. Spray a frying pan with cooking spray. Cook the onion and courgette over medium heat for 4-5 minutes until softened and lightly browned.
6. Add the tomatoes, garlic, cumin, and coriander. Cook for another minute, stirring constantly.
7. Transfer this mixture to a large heatproof bowl. Stir in the almonds and orange zest.
8. Add the cooked rice and parsley. Season with salt and black pepper. Mix everything well.
9. Fill each pepper with the rice mixture. Dot with chunks of goats’ cheese.
10. Return the peppers to the oven and bake for another 10 minutes, until the peppers are soft and the filling is hot.

how to serve Stuffed Peppers

Serve the stuffed peppers hot from the oven. They make a great main dish or can be served as a side. You can pair them with a simple salad or some crusty bread for a complete meal.

how to store Stuffed Peppers

If you have leftovers, let the stuffed peppers cool completely. Store them in an airtight container in the fridge for up to 2 days. To reheat, place them in the oven at a low temperature until heated through.

tips to make Stuffed Peppers

• Feel free to add other vegetables you like, such as mushrooms or spinach.
• For a spicier version, add some chopped chili or cayenne pepper to the filling.
• If you prefer, use a different type of cheese, like feta or cheddar.

variation

You can make these stuffed peppers with quinoa instead of rice for a different flavor and texture. You can also use bell peppers of different colors like green or orange for variety.

FAQs

1. Can I use different types of peppers?
Yes, you can use any type of bell pepper or even other peppers like poblano or jalapeño, depending on your taste preference.

2. Can I make stuffed peppers ahead of time?
Absolutely! You can prepare the stuffed peppers and store them in the fridge. Bake them when you’re ready to eat.

3. What can I serve with stuffed peppers?
Stuffed peppers go well with a green salad or roasted vegetables. You can also serve them with yogurt or a dipping sauce.

Stuffed Peppers

Colorful and healthy stuffed peppers filled with a flavorful rice mixture, topped with creamy goats' cheese. Perfect as a main dish or a side.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: Mediterranean

Calories: 250

Ingredients Method Notes

Ingredients

  

Main ingredients

• 50 g wholegrain long-grain rice
• 1 red pepper For stuffing
• 1 yellow pepper For stuffing
• 1 spray Low-calorie cooking spray For frying
• 1 small onion, thinly sliced
• 1 courgette, diced
• 75 g cherry tomatoes, halved
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 20 g toasted flaked almonds
• ½ orange, zest only, finely grated
• 3 heaped tbsp fresh flat leaf parsley (or coriander), roughly chopped
• 100 g mild goats' cheese, rind removed and cheese cut into chunks
• to taste Salt and freshly ground black pepper

Method

 

Preparation

1. Preheat the oven to 200C/400F/Gas 6.
2. Cook the rice in a pan of boiling water for 25 minutes, or until just tender, then drain.
3. Cut the peppers in half from top to bottom and remove the seeds. Place them, open-side up, on a baking tray. If they don't sit flat, cut a small piece from the base.
4. Bake the peppers for 15 minutes.

Cooking

1. Spray a frying pan with cooking spray. Cook the onion and courgette over medium heat for 4-5 minutes until softened and lightly browned.
2. Add the tomatoes, garlic, cumin, and coriander. Cook for another minute, stirring constantly.
3. Transfer this mixture to a large heatproof bowl. Stir in the almonds and orange zest.
4. Add the cooked rice and parsley. Season with salt and black pepper. Mix everything well.
5. Fill each pepper with the rice mixture. Dot with chunks of goats' cheese.
6. Return the peppers to the oven and bake for another 10 minutes, until the peppers are soft and the filling is hot.

Notes

Feel free to add other vegetables you like, such as mushrooms or spinach. For a spicier version, add some chopped chili or cayenne pepper to the filling. If you prefer, use a different type of cheese, like feta or cheddar. Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven at low temperature until heated through.