Mediterranean spelt-stuffed peppers on a plate

Mediterranean spelt-stuffed peppers

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 20 mins Cook: 25 mins

Easy

Serves 4

Create colourful, flavour-packed stuffed peppers with sundried tomatoes, and using a spiralizer to prepare the courgettes and onions brings a bit of fun

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (4)

  • kcal345
  • fat11g
  • saturates2g
  • carbs44g
  • sugars22g
  • fibre12g
  • protein10g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 large red peppers, halved and deseeded (stems left on)
  • 100g fresh sundried tomatoes (sometimes called semidried or sun blush), chopped plus 2 tbsp tomato oil
  • 1 large red onion, ends trimmed and spiralized on the flat blade of the spiralizer
  • 1 large courgette, halved widthways, ends trimmed and spiralized into thin noodles
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 250g pouch pre-cooked spelt
    Spelt

    Spelt

    spell-t

    Spelt is an ancient member of the wheat family and an evolutionary hybrid of emmer wheat…

  • 100g mixed olives, pips removed and chopped
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 1 small pack of basil, shredded
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • green salad, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Place the peppers cut-side up on a roasting tray. Drizzle over 1 tbsp of the sundried tomato oil, season with sea salt and black pepper then roast for 20–25 mins until the peppers are tender.

  2. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the spiralized red onion. Cook for 2–3 mins until softened then transfer to a bowl.

  3. Add in the remaining ingredients and some seasoning. Once the peppers are cooked, generously fill them with the spelt mix and return to the oven for 5 mins to heat through. Serve with a green salad.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
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.