Cheesy stuffed peppers recipe
Created by The Tesco Recipes team
Try an unusual twist on stuffed peppers with sage and onion stuffing. Load up peppers with the stuffing, tomatoes, rice and spring onions and finish with parsley and crumbly Greek salad cheese. Bake until golden, and serve with salad for an easy vegetarian dinner that's ready in just over 30 minutes.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 366 calories / serving
- Freezable
- Vegetarian
Ingredients
- 4 large Nightingale Farms peppers
- 1½ tbsp olive oil
- 85g pack sage and onion stuffing mix
- 230g pack sweet vine ripened tomatoes, chopped
- 250g pack microwave basmati rice
- 4 spring onions, finely sliced
- 30g pack fresh parsley, finely chopped
- 100g Greek-style salad cheese
- salad leaves, to serve (optional)
Each serving contains
- Energy
- 1535kJ 366.0kcal
- Fat
- 13g
- Saturates
- 5g
- Salt
- 1.9g
- Sugars
- 13g
of the Reference intake
Carbohydrate 49.8gProtein 11.8gFibre 6.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Brush the peppers with ½ tbsp oil; season. Put cut-side down on a baking tray; bake for 20 mins.
- Meanwhile, put the stuffing mix in a bowl and pour over 200ml boiling water. Mix well; set aside for 5 mins. Heat 1 tbsp oil in a large frying pan over a medium heat. Fry spoonfuls of the stuffing for 6 mins, breaking it up a little with a wooden spoon, until golden. Add the tomatoes and fry for 3 mins. Stir through the rice and fry for 2 mins or until heated through. Remove from the heat, fold in the spring onions and parsley, then season.
- Turn the peppers and fill with the stuffing mixture. Crumble over the cheese, then bake for 10-12 mins until the filling is piping hot. Serve with salad, if you like.
- See more Vegetarian recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
