Stuffed Peppers with Herby Rice recipe

Name: Stuffed Peppers with Herby Rice
Total time: 45 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 Red Pepper; 1 Yellow Pepper; 1 Orange Pepper; 250g Cooked Rice; 1 Onion; 2 cloves Garlic; 1 tbsp Olive Oil; 1 tbsp Tomato Purée; 100ml Vegetable Stock; 15g Parsley; to taste Salt; to taste Black Pepper

Sweet roasted peppers are filled with savoury herby rice and baked until tender for a colourful, comforting dish. It is fragrant, satisfying and works well as a light lunch or easy dinner.

45 min · Easy · Mediterranean Jump to method

Ingredients

2 servings

1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
250g Cooked Rice
1 Onion
2 cloves Garlic
1 tbsp Olive Oil
1 tbsp Tomato Purée
100ml Vegetable Stock
15g Parsley
to taste Salt
to taste Black Pepper

Nutrition	Per serving
Calories	247 kcal
Protein	4.7 g
Carbohydrates	39.5 g
Fat	6.8 g
Saturated fat	1 g
Fibre	4.4 g
Sugar	7.4 g
Sodium	410 mg

Why this works

A light, vegetable-rich dish with moderate carbohydrates and low saturated fat, though the sodium will depend on stock and added salt.

High in vitamin C. Red, yellow and orange peppers provide vitamin C and carotenoids, supporting immune function and antioxidant intake.

Source of plant compounds. Parsley, garlic and peppers contribute antioxidants and phytochemicals that add nutritional value without many calories.

Watch the sodium. Vegetable stock and added salt can push sodium up, so this is the main point to moderate if needed.

Method

Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Cut the peppers in half lengthways, remove the seeds and membranes, then place them cut-side up in a baking dish.
Warm the olive oil in a pan and gently cook the onion for 5 minutes until softened.
Add the garlic and tomato purée, then stir for 1 minute.
Mix in the cooked rice, vegetable stock and chopped parsley, and season with salt and black pepper.
Spoon the herby rice mixture into the pepper halves, packing it in neatly.
Cover the dish with foil and bake for 25 minutes, then uncover and cook for another 10 minutes until the peppers are tender and lightly charred at the edges.
Serve hot straight from the oven.

Make it even more fancy

Chorizo and Cheese Stuffed Peppers with Tomato Sauce

with chorizo

55 min · Sweet peppers are filled with smoky chorizo and a savoury rice mixture, then baked under a layer of melted cheese in a rich tomato sauce. It’s a hearty, colourful dish with bold flavour and satisfying comfort-food appeal.

Stuffed Green Peppers with Chorizo, Egg and Potato

with chorizo

45 min · Sweet green peppers are filled with a savoury mixture of crisp potatoes, smoky chorizo, red onion and garlic, then finished with set eggs for a hearty, vibrant meal. It’s comforting, colourful and perfect for brunch or a light dinner.

Creamy Cottage Cheese Stuffed Peppers with Cheddar

with cream

35 min · Sweet peppers are filled with a creamy savoury cottage cheese mixture, then baked until tender with a bubbling cheddar topping. A splash of hot chilli sauce adds a gentle kick that keeps every bite lively.

Cheddar and Salsa Stuffed Peppers with Eggs

with cheese

35 min · Sweet peppers are filled with a hot salsa and mature Cheddar mixture, then baked with eggs until just set. It is a vibrant, savoury dish with a rich, melty centre and plenty of gentle heat.

Cheesy Baked Peppers with Cottage Cheese

with cheese

30 min · Tender baked peppers stuffed with a creamy cottage cheese and cheddar filling. It is a comforting but still healthy vegetarian dish with plenty of flavour.

Other Peppers Recipes

Smoked Haddock Curry Rice Bake with Egg

45 min · This hearty baked dinner layers curried rice with smoky haddock and slices of egg for a simple, homely supper. It has the cosy flavour of a mild fish curry in an easy oven-finished dish.

Curried Smoked Haddock Kedgeree

35 min · A comforting dinner of flaky smoked haddock, fragrant curried rice and soft-boiled eggs. This classic British-Indian dish is gently spiced and satisfying without being heavy.