Mediterranean stuffed peppers recipe
Created by The Tesco Recipes team
You can stuff peppers with various types of rice or grains, here we've used leftover fennel and sausage risotto (see tip, below), black olives and melting mozzarella, baked atop a bed of tomato sauce. Serve with crusty bread and salad on the side for a tasty, hearty dinner!
See method- Serves 4
- Takes 45 mins
- 616 calories / serving
Ingredients
- 4 red or orange peppers, deseeded and halved lengthways
- 1 tsp olive oil
- 1kg leftover risotto
- 100g pitted black olives in brine, drained and halved
- 500g jar tomato and chilli pasta sauce
- 5g fresh basil, leaves picked, ½ sliced, ½ left whole
- 200g pack reduced-fat mozzarella, drained and sliced
- mixed leaf salad, to serve (optional)
- crusty bread, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 2570kJ 616.0kcal
- Fat
- 27g
- Saturates
- 10g
- Salt
- 2.5g
- Sugars
- 15g
of the Reference intake
Carbohydrate 57.0gProtein 25.0gFibre 8.9g
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- Preheat the oven to gas 4, 180°C, fan 160°C. Put the peppers cut-side down in a roasting tray and drizzle over the oil. Roast for 20 mins until slightly tender but still holding their shape.
- Meanwhile, reheat the reserved risotto in 30-sec bursts in the microwave, stirring between each burst, until it’s piping hot; about 5 mins. Mix through the olives.
- Remove the peppers from the oven and turn them over. Spoon the sauce around the peppers so it covers the base of the roasting tray. Spoon the risotto into the pepper halves, smooth with the back of the spoon, then scatter over the sliced basil and the mozzarella. Bake for 20 mins until the cheese is melted and the tomato sauce has reduced.
- Top with the remaining basil leaves and serve with a mixed leaf salad and crusty bread, if you like.
- Cook once, eat twice tip: Use leftovers from our Fennel and sausage risotto recipe to make this recipe.
- See more Italian recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
