Vegetarian stuffed bell peppers

Vegetarian stuffed bell peppers


Be the first to make this!

About this recipe: This is one of my favourite recipes to do when I have leftover rice or risotto. Incredibly healthy, a delicious vegetarian dish that can be made vegan by omitting the egg and cheese. Served with a mixed greens salad, it is quite close to perfection!


Serves: 3 

  • 2 tablespoons olive oil
  • 1 leek, finely chopped
  • 1 courgette, finely chopped
  • 310g cooked rice (long grain or basmati)
  • 70g frozen peas, defrosted
  • 3 tablespoons grated cheese
  • 3 tablespoons chopped fresh parsley
  • salt and pepper, to taste
  • 1 egg, lightly beaten
  • 2 slices white bread, soaked in milk
  • 3 large red peppers, tops removed and seeded
  • 230ml water

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Preheat oven to 180 C / Gas 4.
  2. Heat olive oil in a frying pan over medium heat. Add leek and courgette and cook and stir for a couple of minutes, until tender. Transfer to a large bowl and mix in rice, peas, grated cheese, parsley, and season with salt and pepper.
  3. In a separate bowl, mix lightly beaten egg with previously soaked slices of bread. Add to rice mixture. Stuff peppers, cover with pepper tops and arrange in a deep baking dish. Pour in 230ml water.
  4. Bake for 1 hour in the oven, until stuffing is cooked and slightly browned. May be served hot or cold.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate