Four stuffed peppers in a serving dish

Easy stuffed peppers

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(54 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 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.

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Comments, questions and tips

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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!
4th Jan, 2013
Really tasty, we used vegetable packet rice, Parmesan and a little Red Leicester (just what we happened to have in) and the star of the show, char-grilled aubergine pesto. Will definitely make again. We ovened them for 15-20 mins first.
catherinehinchcliffe's picture
22nd Dec, 2012
One of my all time favourite recipes. These are quick and tasty. I cook the peppers in the oven to give them a bit of extra colour and testure, generally I prefer to use cous cous rather than rice but you honesty can't go wrong with this recipe. I've passed it on to several people becasue I think it's so good.
11th Aug, 2012
I find 8-10 minutes is too long in the microwave. Try 2-4 instead? I found it was great for that long. Also I used uncle bens Mediterranean rice.
28th Apr, 2012
These were tasty, quick and easy. I will definatley be making this again. I served this with some ratatouille and it was just right. I don't think the peppers would have been enough on their own.
27th Jan, 2012
Very easy, straight forward recipe. Great for a quick mid-week dinner. Don't be tempted to serve more than one large pepper per person - it is really filling!
14th Dec, 2011
Delicious, although we ended up doing a non-speedy version using sushi rice (so the rice inside was ridiculously dense and sticky) and adding various vegetables to the stuffing. Goat's cheese stirred through, then topped with more goat's cheese. Think this will become a staple, especially as there are plenty of ways to vary it (different veg, different flavours of rice/herbs/sauces, and different cheeses).


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