Use vegetarian cheeses instead of Gruyère and Parmesan to make this budget dish of stuffed peppers a vegetarian option.
Ingredients
- 4 red peppers
- Oil, for brushing
- 150g rice
- 350ml vegetable stock
- 75g grated mixed Gruyère and Parmesan
- 8 sun-dried tomatoes, chopped
- A handful of pitted black olives, chopped
- A handful of rocket
- Extra Gruyère for the topping
Method
- 1. Preheat the oven to 200°C/fan180°C/ gas 6. Halve and deseed the peppers, brush with oil and bake, cut-side down, on a baking tray for 12-15 minutes.
- 2. Meanwhile, cook the rice in vegetable stock until just tender, then stir in the mixed Gruyère and Parmesan, tomatoes, a handful of olives and a handful of rocket. Fill the peppers with the mixture and grate extra Gruyère on top.
- 3. Bake for 10-12 minutes until the cheese has melted and the peppers are tender.
Nutritional info
Per serving: 294kcals, 9.5g fat (4.2g saturated), 10.7g protein, 40.5g carbs, 9.5g sugar, 0.6g salt
Chef's tip
Use vegetarian cheeses instead of Gruyère and Parmesan to make this budget dish of stuffed peppers a vegetarian option.