QUICK STUFFED PEPPERS RECIPES

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STUFFED PEPPERS | SAINSBURY'S RECIPES



Stuffed peppers | Sainsbury's Recipes image

A classic and satisfying dish of stuffed peppers with tomato rice, kale, and topped with mozzarella. This recipe is for 1, so easy to scale up if needed. 

Provided by Sainsbury's

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 1

Number Of Ingredients 8

75g Long grain white rice - cooked (ideal for using up leftover rice)
1 medium red pepper
1 tbsp tomato puree
10g fresh parsley
150g curly kale
1 tbsp vegetable oil
2 cloves garlic
30g mozzarella

Steps:

  • To create the stuffing for the pepper, over a medium heat, along with the oil, toss 75g cooked rice with a tablespoon of tomato puree

    Add in the kale and garlic and cook together for around 5 minutes or until the kale has nicely wilted

    Cut the top off the pepper, and carefully fill it with the stuffing mixture, finish off by adding a sprinkle of cheese and place under the grill until the cheese has melted. 

Nutrition Facts : Calories 2409 calories, FatContent 23.0 grams, SaturatedFatContent 5.7 grams, SugarContent 11.0 grams, SodiumContent 370.0 milligrams salt, CarbohydrateContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams

EASY STUFFED PEPPERS RECIPE | BBC GOOD FOOD



Easy stuffed peppers recipe | BBC Good Food image

A 15-minute supper that calls for just five ingredients and won't leave you feeling stuffed!

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable

Total Time 15 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 5

4 red peppers
2 x pouches cooked tomato rice (we used Tilda Rizazz Mediterranean Tomato)
2 tbsp pesto
handful pitted black olives, chopped
200g goat's cheese, sliced

Steps:

  • Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
  • While the peppers are cooking, mix two 250g pouches cooked tomato rice together with 2 tbsp pesto and a handful of chopped pitted black olives and 140g of the sliced goat's cheese.
  • Scoop the rice, pesto, olives and goat's cheese mix into the peppers, top with the remaining 60g sliced goat’s cheese and continue to cook for 8-10 mins.

Nutrition Facts : Calories 387 calories, FatContent 17 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 4 grams fiber, ProteinContent 15 grams protein, SodiumContent 2.14 milligram of sodium

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STUFFED PEPPERS | SAINSBURY'S RECIPES
A classic and satisfying dish of stuffed peppers with tomato rice, kale, and topped with mozzarella. This recipe is for 1, so easy to scale up if needed. 
From recipes.sainsburys.co.uk
Total Time 45 minutes
Calories 2409 calories per serving
  • To create the stuffing for the pepper, over a medium heat, along with the oil, toss 75g cooked rice with a tablespoon of tomato puree

    Add in the kale and garlic and cook together for around 5 minutes or until the kale has nicely wilted

    Cut the top off the pepper, and carefully fill it with the stuffing mixture, finish off by adding a sprinkle of cheese and place under the grill until the cheese has melted. 

See details


EASY STUFFED PEPPERS RECIPE | BBC GOOD FOOD
A 15-minute supper that calls for just five ingredients and won't leave you feeling stuffed!
From bbcgoodfood.com
Total Time 15 minutes
Category Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper, Vegetable
Cuisine Mediterranean
Calories 387 calories per serving
  • Scoop the rice, pesto, olives and goat's cheese mix into the peppers, top with the remaining 60g sliced goat’s cheese and continue to cook for 8-10 mins.
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