Mediterranean spelt-stuffed peppers on a plate

Mediterranean spelt-stuffed peppers

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(1 ratings)

Prep: 20 mins Cook: 25 mins


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
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  • 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



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

  • 250g pouch pre-cooked spelt



    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



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

  • 1 small pack of basil, shredded



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

  • green salad, to serve


  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.

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