Courgette, basil and rice-stuffed peppers

Courgette, basil and rice-stuffed peppers
  • Serves icon Serves 2
  • Time icon Hands on time 15 mins, plus 25 mins cooking time

These stuffed peppers make a great vegetarian side and are ideal with some garlic bread.


  • 1 each orange and yellow peppers
  • 1 large courgette
  • 500g tub New Covent Garden Co. Slow Roasted Tomato & Herb Risotto
  • A good handful fresh basil leaves
  • 40g vegetarian Parmesan


  1. Preheat the oven to 200°C/fan180°C/gas 6. Halve and deseed the peppers, drizzle with a little olive oil, season and roast for 15 minutes.
  2. Meanwhile, heat a little olive oil in a large frying pan over a medium heat. Add the courgette, diced, and fry for 5 minutes, until softened and lightly charred.
  3. Add the New Covent Garden Co. Slow Roasted Tomato & Herb Risotto, heat through and stir in the basil leaves, torn..
  4. Spoon into the peppers and sprinkle over the Parmesan, freshly grated. Roast for 10 minutes, until piping hot. Serve with hot garlic bread, if you like.


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