Vegeterian Stuffed Peppers
4 people
00h 20
01h 00These vegetarian veggie-friendly stuffed peppers with rice are loaded with fresh flavours and topped up with delicious melted cheese. Add your own spin on this classic Greek dish by mixing up the filling with your favourite ingredients such as mushrooms, halloumi, feta, or cous cous. Serve your stuffed peppers with a fresh salad.
Ingredients and Method
Ingredients
- 100g long grain rice
- 4 peppers
- 1 small onion, chopped
- 1 courgette, chopped
- 1 small tin of sweetcorn
- 150g cherry tomatoes, halved
- 2 garlic cloves, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 100g grated cheese to sprinkle on top
- Salt & pepper
Method
- Preheat oven to 200c/400F/gas mark 6. Cook the rice in a pan of boiling water for 25 minutes, then drain.
- Slice the top section from the peppers and deseed. Place on a baking tray, the bottom of pepper can be sliced to make it more stable. Bake in the oven for 15 minutes.
- Meanwhile, cook the chopped onion and courgette in a little oil over a medium heat for 5 minutes until softened or slightly brown.
- Add the tomatoes, garlic, sweetcorn, ground cumin and ground coriander in a frying pan and cook for 2 minutes, stirring constantly.
- Add the contents of the frying pan into a bowl and add the rice, season with salt and pepper. Mix together.
- Fill the peppers with the rice mixture, sprinkle with the cheese on top, place the stork section on top. Return to the oven for 10 minutes.
