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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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.