Rice and courgette stuffed peppers

    35 min

    This is an easy, colourful, and delicious, filling, and spicy vegetarian dish which can be made vegan by omitting the butter. Serve with a side salad mixed with some sun-dried tomato strips, cherry tomatoes, and whatever herbs you used in the filling.


    32 people made this

    Serves: 3 

    • 3 large peppers, tops removed and seeded
    • olive oil, to taste
    • salt, to taste
    • 2 tablespoons vegetable oil
    • 1 small knob butter (optional)
    • 1 small red onion, finely diced
    • 3 small sun-dried tomato halves, finely diced
    • 1 red chilli, finely diced
    • 4 cloves garlic, finely diced
    • 5 cherry tomatoes, quartered
    • 1 small courgette, finely chopped
    • juice of 1/2 lemon
    • 130g cooked white rice
    • salt and ground black pepper, to taste
    • 1 teaspoon dried oregano (see tips)

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat oven to 200 C / 180 C Fan / Gas 6.
    2. Place the peppers, standing upright, in a suitable baking dish (I use a glass bread loaf dish per the picture). Drizzle sparingly with olive oil, including a bitty amount between and around the peppers. Add a small pinch of salt into each.
    3. Bake for around 10 minutes, until they are just starting to become tender but still firm enough to hold their shape. Remove from the oven and set aside. Keep the oven switched on.
    4. Meanwhile, in a frying pan over a medium heat, warm the vegetable oil plus a small knob of butter (if using, if not use a bit more oil) until very hot. Add the onion and sun-dried tomato pieces, stir well, and reduce heat to low. Cook and stir for 5 minutes until the onion has softened.
    5. Add the hot chilli and garlic and cook and stir for another 5 minutes. Increase hob heat to medium-high then add the cherry tomatoes, stir well and continue to cook for 3 to 4 minutes.
    6. Add the courgette and lemon juice and gently stir until the cherry tomato pieces are squidgy but still whole, about 3 to 4 minutes. Add the cooked rice, salt, pepper and oregano and stir well. Once well mixed, spoon the filling into the peppers. Pack them firmly, but not enough to make their sides split.
    7. Bake in the oven for 15 to 20 minutes, until the peppers when pinched feel quite soft but still a bit al dente. Remove from the oven. Drizzle over a wee bit more olive oil, and garnish with some more herbs (see tips). Serve and enjoy.


    If you don't have a small enough baking dish to hold your peppers standing up, try linking them 2-by-2 with a toothpick inserted near the top. Also, as is usual with any recipe, try different herbs - marjoram works well, and you can try basil, thyme, sage, etc. You can also add 3 finely chopped chestnut mushrooms for an earthy, meatier taste (add with the cherry tomatoes in step 5).


    I like to use yellow or orange peppers for a nice colour contrast with the green and red of the filling.

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    Reviews in English (2)


    Thanks Helen! I use cherry tomatoes to add some moistness; I'm glad to hear the recipe works well without them. (I had to add a star rating to post this comment; sorry if it looks like I'm bigging up my own recipe!)  -  17 Nov 2015


    I made this last night and have leftovers for my lunch today! I had leftover roast pork from Sunday so I added that in. I am not a massive fan of cooked tomatoes so I didn't put them in. Loved the flavours that the red onion and the garlic gave when the rice was added though. Will definitely be making this again! My photo of the lonely half a pepper as that is all I had leftover for my lunch  -  17 Nov 2015