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Mediterranean spelt-stuffed peppers on a plate

Mediterranean spelt-stuffed peppers

A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: per serving (4)
HighlightNutrientUnit
low inkcal345
low infat11g
saturates2g
carbs44g
sugars22g
fibre12g
protein10g
salt0.8g
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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
  • 250g pouch pre-cooked spelt
  • 100g mixed olives , pips removed and chopped
  • 1 small pack of basil , shredded
  • green salad , to serve

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2017

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Overall rating

A star rating of 4.7 out of 5.3 ratings
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