Cheesy stuffed peppers

A cheesy Mediterranean treat, these peppers are packed full of rice and kidney beans.

Serves: 4

Preparation time:  10 minutes

Cooking time:  45 minutes

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You will need

  • 600g pack basics peppers
  • 1 tablespoon olive oil
  • 1 onion, peeled and finely sliced
  • 420g tin basics red kidney beans in water, drained
  • 2 x 120g packs golden vegetable savoury rice
  • 1 vegetable stock cube, made up to 900ml with hot water
  • 125g pack basics mozzarella cheese ball, drained and torn into pieces
  • 1 pack flavouripe tomatoes, sliced, to serve
  • 70g pack wild rocket leaves, to serve
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Recipe Information

Step by step guide to making Cheesy stuffed peppers

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Prepare the peppers by slicing in half lengthways and removing the seeds and core, keeping the stem attached.
  2. Heat 1 tablespoon olive oil in a shallow frying pan and fry the onion until soft. Add the drained kidney beans to the pan and heat through. Add the rice and hot stock. Simmer for 15 minutes.
  3. Place the peppers on a baking tray, then fill with the rice mixture and top with the mozzarella. Sprinkle any leftover rice onto the baking tray. Bake in the oven for 20 minutes.
  4. Serve hot with a salad garnish of the sliced tomatoes and wild rocket leaves.

Summary of customer ratings and reviews

Nutritional information for Cheesy stuffed peppers

Nutritional information for Cheesy stuffed peppers

Nutrition type per serving
Calories 270 kcal
Total Fat 9.9g
Saturated Fat 3.7g
Salt 1.5g
Sugar 11g

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