Stuffed peppers

Name: Stuffed peppers
Yield: Serves 4
Cuisine: British recipes
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

Easy
April 2009

Easy
April 2009

Serves 4
Takes 5 minutes to make and about 25 minutes to cook

A light, easy dinner that tastes great on its own or serve alongside steak, roast lamb or baked white fish.

Gluten-free recipes
Vegetarian recipes

Nutrition: per serving

Calories: 294kcals
Fat: 9.5g (4.2g saturated)
Protein: 10.7g
Carbohydrates: 40.5g (9.5g sugar)
Salt: 0.6g

Nutrition: per serving

Calories: 294kcals
Fat: 9.5g (4.2g saturated)
Protein: 10.7g
Carbohydrates: 40.5g (9.5g sugar)
Salt: 0.6g

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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

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

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.
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.
Bake for 10-12 minutes until the cheese has melted and the peppers are tender.

Method

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.
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.
Bake for 10-12 minutes until the cheese has melted and the peppers are tender.