Easy stuffed peppers

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• SalsJ

  30 August 2011

  SalsJ rated and commented on this recipe

  

  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!

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• Bella

  03 November 2011

  Bella rated and commented on this recipe

  

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

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• colette

  23 November 2011

  colette rated and commented on this recipe

  

  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.

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• snenny

  14 December 2011

  snenny rated and commented on this recipe

  

  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).

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• MadziaS

  27 January 2012

  MadziaS rated and commented on this recipe

  

  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!

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• Grumpet

  28 April 2012

  Grumpet commented on this recipe

  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.

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• Grumpet

  28 April 2012

  Grumpet rated this recipe

  

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• acmjn

  11 August 2012

  acmjn rated and commented on this recipe

  

  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.

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• Catherine

  22 December 2012

  Catherine commented on this recipe

  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.

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• Yemma

  04 January 2013

  Yemma rated and commented on this recipe

  

  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.

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• Miriam

  27 January 2013

  Miriam commented on this recipe

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

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• Sue Jenkins

  14 April 2013

  Sue Jenkins rated and commented on this recipe

  

  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!

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Ingredients

• 4 red peppers
• 2 x 250g pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)
• 2 tbsp pesto
• handful pitted black olives , chopped
• 200g goat's cheese , sliced

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Vegetarian

Ingredients

• 4 red peppers
• 2 x 250g pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)
• 2 tbsp pesto
• handful pitted black olives , chopped
• 200g goat's cheese , sliced

Per serving

387 kcalories, protein 15.0g, carbohydrate 46.0g, fat 17.0 g, saturated fat 7.0g, fibre 4.0g, sugar 14.0g, salt 2.14 g

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