Stuffed Veggie Peppers

00h 20
01h 00

These veggie-friendly stuffed peppers are loaded with fresh flavours and topped up with delicious melted cheese. Add your own spin on this classic by mixing up the filling with your favourite ingredients. 

Ingredients and Method


  • 100g long grain rice
  • 4 peppers
  • 1 small onion
  • 1 courgette
  • 1 small tin of sweetcorn
  • 150g cherry tomatoes, halved
  • 2 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 100g grated cheese to sprinkle on top
  • Salt & pepper


  1. Preheat oven to 200c/400F/gas mark 6. Cook the rice in a pan of boiling water for 25mins, then drain.
  2. Slice the top section from peppers and deseed. Place on a baking tray, the bottom of pepper can be sliced to make more stable. Bake in the oven for 15 minutes.
  3. Meanwhile, cook the chopped onion and courgette in a little oil over a medium heat for 5 minutes until softened or slightly brown.
  4. Add the tomatoes, garlic, sweetcorn, ground cumin and ground coriander in a fry pan and cook for 2 minutes, stirring constantly.
  5. Add contents of fry pan into a bowl and add the rice, season with salt and pepper. Mix together.
  6. Fill the peppers with the rice mixture, sprinkle with the cheese on top, place the stork section on top. Return to the oven for 10minutes.