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Four stuffed peppers in a serving dish

Easy stuffed peppers

By Good Food
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(45 ratings)
By
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Prep: 5 mins Cook: 10 mins

Easy

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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Ingredients

  • 4 red peppers
  • 2 x 250g pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)
    Rice

    Rice

    r-eye-s

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

  • 2 tbsp pesto
    Pesto

    Pesto

    Pess-toh

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

    The…

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

Method

  1. Use a small knife to cut the top out of 4 red 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 two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat's cheese.

  3. Scoop the rice, pesto, olives and goat's cheese mix into the peppers, top with the remaining 60g sliced goat’s cheese and continue to cook for 8-10 mins.

  • Recipe Tip

    Quick rice

    Pouches of cooked rice make a great storecupboard standby. Serve them as a side dish or tip straight into a wok and stir-fry with your favourite ingredients.

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Comments, questions and tips

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Efg. Chappers
26th Feb, 2018
4.05
Great tip microwaving the peppers first to soften them. Stuffed ours with a packet of tomato risotto rice and used mozzarella and parmesan rather than goats cheese. Served with mixed salad and garlic bread.
pumphrey09
15th Jan, 2018
5.05
These are a regular in our house. So quick and easy to do midweek after a day at work. I use tomato and basil rice and cut up olives and feta cheese to mix into the mixture. I usually cook the peppers for 3-4 mins in the microwave and then put them in the oven at 200 degrees C for about 20-25 mins. The cheese (usually a mix of cheddar and parmesan) then goes lovely and crunchy. Often serve a half pepper stuffed with a bit of chilli con carne mixture as well or a few baked mushrooms if there are any needing using up. Usually have with salad and homemade coleslaw.
jkglas
30th Jan, 2017
Cannot print at all from Firefox - how can the BBC produce such a duff website!!
HV1
18th Jan, 2018
You shouldn't blame BBC blame Firefox.Use a decent browser.
katiegood31
19th Oct, 2016
4.05
Make this quite a bit, really enjoy it, as do the children. Never know what to serve with it though? A salad?
thewestcountrygirl
8th Jun, 2015
4.05
Lovely tasty recipe. We served with a mixed salad on the side.
snigatkins
31st Mar, 2015
5.05
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
1st Mar, 2015
This is a great, tasty recipe!
whats4t
10th Jun, 2014
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
20th Jan, 2014
5.05
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.

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