Greek-style stuffed peppers recipe
Created by The Tesco Recipes team
These speedy stuffed peppers are bursting with Greek-inspired flavours and use leftovers from our Lamb koftas in tomato sauce, see tip, creating a simple yet special lunch to enjoy alfresco!
See method- Serves 4
- Takes 30 mins
- 382 calories / serving
- Gluten-free
Ingredients
- 4 large red peppers, halved and deseeded
- ½ tbsp olive oil
- 250g pack microwave basmati rice
- 400g tin chickpeas, drained and rinsed
- 200g leftover tomato sauce
- 4 leftover koftas, roughly chopped
- 50g green olives, roughly chopped
- 10g finely chopped soft fresh herbs (such as mint and parsley)
- 100g Greek-style salad cheese, crumbled
- green salad, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1595kJ 382.0kcal
- Fat
- 19g
- Saturates
- 7g
- Salt
- 1.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 33.6gProtein 15.7gFibre 7.9g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Brush the peppers inside and out with oil, then roast, cut-side down, on a lined baking tray for 14 mins until softened but still holding their shape. Drain any juices and turn the peppers over.
- Meanwhile, heat the rice to pack instructions. Transfer to a bowl and break up with a fork. Stir through the chickpeas, leftover tomato sauce, chopped koftas, olives and herbs. Fill the peppers with the mixture and crumble over the cheese.
- Bake for another 10-12 mins until the cheese is golden, the peppers are tender and the filling is hot throughout. Serve with a green salad, if you like.
- Tip: This recipe uses leftovers from our Lamb koftas in tomato sauce.
- See more Lunch recipes
