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Main course · Hungarian

Vegetarian Töltött Paprika with Rice and Cheese

55 min Serves 4 ~321 kcal/serving ~£6.40 (£1.60/serving) Gluten-freeKid-friendlyVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 4 mixed peppers
  • 150 g long grain rice
  • 1 onion
  • 100 g cheddar cheese
  • 400 g chopped tomatoes
  • 1 tsp sweet paprika

Nutrition (per serving)

Calories
321 kcal
Protein
12.2 g
Carbohydrate
44.1 g
of which sugars
11.7 g
Fat
9.9 g
of which saturates
5.7 g
Fibre
5.2 g
Salt
0.51 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 180C (160C fan, gas 4). Cut the tops off the peppers and scoop out the seeds.

  2. 2

    Cook the rice in boiling water for 10 minutes until just tender, then drain and mix with the chopped onion, grated cheddar and sweet paprika.

  3. 3

    Spoon the rice mixture into the peppers and stand them in a baking dish.

  4. 4

    Pour the chopped tomatoes around the peppers, cover with foil and bake for 40-45 minutes until the peppers are tender.

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