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Cheesy stuffed peppers recipe

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Try an unusual twist on stuffed peppers with sage and onion stuffing. Load up peppers with the stuffing, tomatoes, rice and spring onions and finish with parsley and crumbly Greek salad cheese. Bake until golden, and serve with salad for an easy vegetarian dinner that's ready in just over 30 minutes. See method

Serves 4
5 mins to prepare and 30 mins to cook
366 calories / serving
Freezable
Vegetarian

Ingredients

4 large Nightingale Farms peppers
1½ tbsp olive oil
85g pack sage and onion stuffing mix
230g pack sweet vine ripened tomatoes, chopped
250g pack microwave basmati rice
4 spring onions, finely sliced
30g pack fresh parsley, finely chopped
100g Greek-style salad cheese
salad leaves, to serve (optional)

Basmati rice can always be swapped for long-grain

Each serving contains

Energy
1535kj
366kcal 18%
Fat
13g 18%
Saturates
5g 26%
Sugars
13g 15%
Salt
1.9g 32%

of the reference intake
Carbohydrate 49.8g Protein 11.8g Fibre 6.8g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Brush the peppers with ½ tbsp oil; season. Put cut-side down on a baking tray; bake for 20 mins.
Meanwhile, put the stuffing mix in a bowl and pour over 200ml boiling water. Mix well; set aside for 5 mins. Heat 1 tbsp oil in a large frying pan over a medium heat. Fry spoonfuls of the stuffing for 6 mins, breaking it up a little with a wooden spoon, until golden. Add the tomatoes and fry for 3 mins. Stir through the rice and fry for 2 mins or until heated through. Remove from the heat, fold in the spring onions and parsley, then season.
Turn the peppers and fill with the stuffing mixture. Crumble over the cheese, then bake for 10-12 mins until the filling is piping hot. Serve with salad, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes