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Main course · Spanish

Peppers Stuffed with Rice and Vegetables

55 min Serves 4 ~295 kcal/serving ~£4.60 (£1.15/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 4 large red peppers
  • 150 g long-grain rice
  • 1 courgette, finely diced
  • 1 onion, finely chopped
  • 2 garlic cloves
  • 2 ripe tomatoes, finely chopped
  • 200 ml vegetable stock
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
295 kcal
Protein
6.5 g
Carbohydrate
47.6 g
of which sugars
13.1 g
Fat
8.1 g
of which saturates
1.4 g
Fibre
6.4 g
Salt
0.42 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 190C (170C fan, gas 5). Slice the tops off the peppers and scoop out the seeds.

  2. 2

    Heat the olive oil in a pan and soften the onion, garlic and courgette for 8 minutes, then stir in the tomatoes and cook for 3 minutes.

  3. 3

    Add the rice and vegetable stock, bring to a simmer, cover and cook for 12 minutes until the rice is nearly tender.

  4. 4

    Season well and spoon the mixture into the pepper shells, standing them in a baking dish.

  5. 5

    Cover with foil and bake for 25-30 minutes until the peppers are tender.

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