Easy stuffed peppers

Easy stuffed peppers

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(38 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 peppers
  • 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, questions and tips

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15th Jan, 2018
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.
30th Jan, 2017
Cannot print at all from Firefox - how can the BBC produce such a duff website!!
19th Oct, 2016
Make this quite a bit, really enjoy it, as do the children. Never know what to serve with it though? A salad?
8th Jun, 2015
Lovely tasty recipe. We served with a mixed salad on the side.
31st Mar, 2015
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.
1st Mar, 2015
This is a great, tasty recipe!
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.
20th Jan, 2014
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
14th Apr, 2013
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!
27th Jan, 2013
you can also try this recpie by replacing the rice with minced meat mixed with mozerella cheese. its yummy!


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