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Greek-style stuffed peppers recipe
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2 ratings
These speedy stuffed peppers are bursting with Greek-inspired flavours and use leftovers from our Lamb koftas in tomato sauce, see tip, creating a simple yet special lunch to enjoy alfresco! See method
Ingredients
- 4 large red peppers, halved and deseeded
- ½ tbsp olive oil
- 250g pack microwave basmati rice
- 400g tin chickpeas, drained and rinsed
- 200g leftover tomato sauce
- 4 leftover koftas, roughly chopped
- 50g green olives, roughly chopped
- 10g finely chopped soft fresh herbs (such as mint and parsley)
- 100g Greek-style salad cheese, crumbled
- green salad, to serve (optional)
Basmati rice can always be swapped for long-grain
Each serving contains
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Energy
1595kj
382kcal
19%
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Fat
19g
27%
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Saturates
7g
34%
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Sugars
7g
8%
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Salt
1.2g
20%
of the reference intake
Carbohydrate 33.6g
Protein 15.7g
Fibre 7.9g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Brush the peppers inside and out with oil, then roast, cut-side down, on a lined baking tray for 14 mins until softened but still holding their shape. Drain any juices and turn the peppers over.
- Meanwhile, heat the rice to pack instructions. Transfer to a bowl and break up with a fork. Stir through the chickpeas, leftover tomato sauce, chopped koftas, olives and herbs. Fill the peppers with the mixture and crumble over the cheese.
- Bake for another 10-12 mins until the cheese is golden, the peppers are tender and the filling is hot throughout. Serve with a green salad, if you like.
Tip: This recipe uses leftovers from our Lamb koftas in tomato sauce.
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