Easy Peasy Stuffed Peppers
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
45 mins
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Servings
4 people
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Calories
325 kcal
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Course
Main Course, Appetizer
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Cuisine
Mediterranean, British
Easy Peasy Stuffed Peppers
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These Easy Peasy Stuffed Peppers are packed full of deliciousness: rice flavoured with mushrooms, olives, garlic, chilli, sun-dried tomatoes, parsley... But the best bit is the crunchy cheesy topping! (This recipe serves 4 as a main course or 8 as a starter.)
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Ingredients
- 4 red/yellow/orange peppers (or a mixture)
- 2 tablespoons olive or rapeseed oil
- 150 g white Basmati rice
- 3 sundried tomatoes diced (see Note 1)
- 1 small onion finely diced
- 6 chestnut mushrooms diced
- 3 garlic cloves finely chopped, grated or crushed
- 9 black olives stoned and roughly chopped
- ½ teaspoon dried chilli flakes
- salt and pepper
- 1 handful parsley finely chopped, plus extra for garnish
- 50 g cheddar cheese grated
Instructions
- Turn your oven on and set to 220C / 200C fan / gas mark 7 / 425F.
- Cut the peppers in half lengthways and remove the seeds and membranes. Put a drizzle of oil in a roasting tray. Roll each pepper in the oil and then arrange the peppers in the tray, cut-side up. Put the peppers straight in the oven to roast. (No need to wait for the oven to reach the correct temperature!) Roast for 20 minutes.
- Cook the rice according to packet instructions / your own preferences.
- While the rice is cooking, gently fry the chopped onion for 3 minutes, until soft but not brown. Then turn the heat up, add the diced mushrooms and fry for 2 minutes, until lightly browned. Turn the heat down low again and add the garlic, olives, chilli, sundried tomatoes, salt and pepper. Fry for 1 more minute. Turn off the heat and add the chopped parsley.
- When the rice is cooked, tip the onion mixture into the cooked rice and stir well to combine. Add a handful of the grated cheddar and stir again.
- Remove the peppers from the oven and spoon the rice mixture into each pepper, so the rice mixture is evenly distributed between each pepper. (See Note 2.)
- Sprinkle some extra cheddar on the top of each pepper and then put the peppers back in the oven for 15-20 minutes, until brown and bubbling on top.
- Garnish with extra parsley and serve with a simple side salad.
Notes
- Ideally, use the sundried tomatoes you get in oil, in a jar. If you can only get the 'dry' sundried tomatoes, rehydrate first before using. (TIP: You can rehydrate them by throwing the whole sundried tomatoes into the rice pan!) Allow to cool before dicing.
- Depending on the size of your peppers, you may find you have leftover rice mixture. Simply serve this alongside the peppers... or you could pop it in an airtight container and eat it as a rice salad for your lunch the next day!
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
325kcal
(16%)
Carbohydrates
43g
(14%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
13mg
(4%)
Sodium
236mg
(10%)
Potassium
556mg
(16%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
4059IU
(81%)
Vitamin C
157mg
(174%)
Calcium
133mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 13mg | 4% |
| Sodium | 236mg | 10% |
| Potassium | 556mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 4059IU | 81% |
| Vitamin C | 157mg | 174% |
| Calcium | 133mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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