Vegetarian stuffed bell peppers

    1 hour 15 min

    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!

    4 people made this

    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.

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