• 3 large peppers
  • 250g pouch microwaveable basmati rice
  • 1 tsp olive oil, plus extra for drizzling
  • 1 large carrot, coarsely grated
  • 30g mangetout (or use any other vegetables you may have), trimmed and halved
  • 1 tsp spice mix of your choice, plus a pinch (I use peri-peri seasoning)
  • sweet chilli sauce or hot sauce, for drizzling (optional)


  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Cut away the tops from the peppers (reserving these for later, including the stalks), then scoop out the seeds using a spoon and discard.

  • STEP 2

    Cook the rice following pack instructions. Heat the oil in a medium frying pan and cook the carrots, mangetout and spice mix for 5 mins until the vegetables have softened, then stir in the rice.

  • STEP 3

    Drizzle the hollowed-out peppers with a little olive oil and sprinkle over a pinch more of the spice mix and plenty of seasoning. Put the peppers cut-side up on the baking tray and spoon the rice mixture into the hollows, packing it in with the spoon. Drizzle with a little chilli sauce or hot sauce, if you like, then put the reserved pepper pieces back on top. Cook for 15-25 mins in the oven, or until the peppers are soft and tender but not collapsing.

Goes well with


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