Easy stuffed peppers

Easy stuffed peppers

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(36 ratings)

Prep: 5 mins Cook: 10 mins


Serves 4
A fifteen minute supper that won't leave you feeling stuffed

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal387
  • fat17g
  • saturates7g
  • carbs46g
  • sugars14g
  • fibre4g
  • protein15g
  • salt2.14g
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  • 4 red pepper
  • 2 x 250g pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 2 tbsp pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • handful pitted black olives, chopped
  • 200g goat's cheese, sliced


  1. Use a small knife to cut the top out of the peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.

  2. While the peppers are cooking, mix the rice together with the pesto and olives and two-thirds of the cheese. Scoop the rice into the peppers, top with the remaining goat’s cheese and continue to cook for 8-10 mins

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Comments (37)

katiegood31's picture

Make this quite a bit, really enjoy it, as do the children. Never know what to serve with it though? A salad?

thewestcountrygirl's picture

Lovely tasty recipe. We served with a mixed salad on the side.

snigatkins's picture

Really enjoyed this! Very yum. Didn't fancy pre-cooked quick rice, so I used a recipe a Texan friend gave to me: basmati rice, cooked in chicken stock and then fried in olive oil and garlic with tomato puree, and bit of cajun seasoning.

Horsemad.pb's picture

This is a great, tasty recipe!

whats4t's picture

As several others commented, I use basmati rice which I always have ready in the freezer, who needs ready cooked stuff when it is so easy to cook a big batch and freeze in whatever size quantity is best for you? So a quick flash in the microwave and rice is ready serve or fry with other ingredients etc.

Millsybabe's picture

Cooked it with Tula sweet chilli and lime rice, red pesto, and green and black olives. I made two peppers so I cooked them for two mins to start with then a further five mins. Absolutely delicious.

suejenkins's picture

I don't own a microwave so used the oven and tried Uncl Bens mexican rice instead. Really tasty and will definately be doing again!

miriam88's picture

you can also try this recpie by replacing the rice with minced meat mixed with mozerella cheese. its yummy!

ensharp's picture

Really tasty, we used vegetable packet rice, Parmesan and a little Red Leicester (just what we happened to have in) and the star of the show, char-grilled aubergine pesto. Will definitely make again. We ovened them for 15-20 mins first.

catherinehinchcliffe's picture

One of my all time favourite recipes. These are quick and tasty. I cook the peppers in the oven to give them a bit of extra colour and testure, generally I prefer to use cous cous rather than rice but you honesty can't go wrong with this recipe. I've passed it on to several people becasue I think it's so good.

acmjnun's picture

I find 8-10 minutes is too long in the microwave. Try 2-4 instead? I found it was great for that long. Also I used uncle bens Mediterranean rice.

jessicarina's picture

These were tasty, quick and easy. I will definatley be making this again. I served this with some ratatouille and it was just right. I don't think the peppers would have been enough on their own.

magdalenas's picture

Very easy, straight forward recipe. Great for a quick mid-week dinner. Don't be tempted to serve more than one large pepper per person - it is really filling!

snenny's picture

Delicious, although we ended up doing a non-speedy version using sushi rice (so the rice inside was ridiculously dense and sticky) and adding various vegetables to the stuffing. Goat's cheese stirred through, then topped with more goat's cheese. Think this will become a staple, especially as there are plenty of ways to vary it (different veg, different flavours of rice/herbs/sauces, and different cheeses).

c_malcolm's picture

Thia is a great recipie but I made a few changes. I don't have a microwave so I made basmati rice and added turmeric, mixed herbs and cayenne pepper. I let the rice cool down, added the olives, cheese, finely chopped mushrooms and some red onion. I halved the peppers and baked for 15 mins then added the mix and baked for a further 15 mins. Really tasty.

xxdfarre's picture

This has become our staple stuffed peppers dish, very yummy and so very easy.

sallyjenn's picture

This has become a staple 'quick meal' in our household and is thoroughly enjoyed every time! I use the Uncle Ben's Tomato rice also and low-fat goat's cheese!

sunnysideoflove's picture

This was lovely, though as I was only having two peppers and used rice that took two mins. in the microwave, really only needed to place them in the microwave for 4mins after they were already cooked, and used the top of the pepper as a makeshift lid. Delicious, quick and perfect with a rocket salad.

fifilynch's picture

Very easy to make and quick too. I finished mine off in the oven as another reader suggested. Delicious!

lisagenas's picture

I made this tonight but used brown rice and a mix of cheddar and an Italian hard cheese. It was delicious. Was going to be just a starter but I was too full to have much else afterwards. Even my fussy husband liked it. I will definitely make again.


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