Four stuffed peppers in a serving dish

Easy stuffed peppers

  • 1
  • 2
  • 3
  • 4
  • 5
(55 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


  • 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 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Nik Inthemountains's picture
Nik Inthemountains
3rd Jul, 2020
most Pesto contains Parmesan cheese which is NOT vegetarian due to it using rennet in the production of it
25th Jan, 2020
Really tasty! I made mine with tomato and basil rice, capers, red pesto, halloumi and mature cheddar. Put them in the microwave first but baked in the oven once filled.
Efg. Chappers
26th Feb, 2018
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.
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!!
18th Jan, 2018
You shouldn't blame BBC blame Firefox.Use a decent browser.
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?