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Stuffed peppers bake in a baking dish

Stuffed peppers bake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Fill peppers with mixed grains and feta, then bake in a tomato sauce for an easy, balanced midweek meal that delivers three of your five-a-day

  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal438
fat20g
saturates6g
carbs45g
sugars16g
high infibre9g
protein15g
salt0.9g
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Ingredients

  • 400g pouch microwave mixed grains
  • 130g feta, crumbled
  • ½ small bunch of mint, leaves picked and finely chopped
  • 400g can chopped tomatoes
  • 1 lemon, zested and juiced
  • 1 tbsp honey
  • 4 mixed coloured peppers, halved and deseeded (stalk left intact)
  • 50g pine nuts, toasted

Method

  • STEP 1

    Heat the oven to 220C/200C fan/gas 7. Mix the grains, feta and mint together in a bowl with 1 tbsp hot water to loosen, then season. Tip the tomatoes, lemon zest and juice and honey into the base of a shallow casserole or ovenproof dish, then season and stir to combine.

  • STEP 2

    Arrange the peppers in the dish over the tomato mixture, cut-side up. Spoon the feta and grains mixture into the pepper halves to fill them. Cover with a lid or foil and bake for 30 mins. Uncover and bake for another 5 mins until the peppers are soft and the filling is lightly golden. Sprinkle over the pine nuts to serve.

Recipe from Good Food magazine, May 2022

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