Easy Peasy Stuffed Peppers

5 from 2 votes

These Easy Peasy Stuffed Peppers are packed full of deliciousness: rice flavoured with mushrooms, olives, garlic, chilli, sun-dried tomatoes, parsley... But the best bit is the crunchy cheesy topping! (This recipe serves 4 as a main course or 8 as a starter.)

Course Main Course, Starter

Cuisine British, Mediterranean

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 325kcal

Author Eb Gargano

Ingredients

4 red/yellow/orange peppers (or a mixture)
2 tablespoons olive or rapeseed oil
150 g white basmati rice
3 sundried tomatoes diced (see Note 1)
1 small onion finely diced
6 chestnut mushrooms diced
3 garlic cloves finely chopped, grated or crushed
9 black olives stoned and roughly chopped
½ teaspoon dried chilli flakes
Salt and pepper
1 handful parsley finely chopped, plus extra for garnish
50 g cheddar cheese grated

Metric - US Customary

Instructions

Turn your oven on and set to 220C / 200C fan / gas mark 7 / 425F.
Cut the peppers in half lengthways and remove the seeds and membranes. Put a drizzle of oil in a roasting tray. Roll each pepper in the oil and then arrange the peppers in the tray, cut-side up. Put the peppers straight in the oven to roast. (No need to wait for the oven to reach the correct temperature!) Roast for 20 minutes.
Cook the rice according to packet instructions / your own preferences.
While the rice is cooking, gently fry the chopped onion for 3 minutes, until soft but not brown. Then turn the heat up, add the diced mushrooms and fry for 2 minutes, until lightly browned. Turn the heat down low again and add the garlic, olives, chilli, sundried tomatoes, salt and pepper. Fry for 1 more minute. Turn off the heat and add the chopped parsley.
When the rice is cooked, tip the onion mixture into the cooked rice and stir well to combine. Add a handful of the grated cheddar and stir again.
Remove the peppers from the oven and spoon the rice mixture into each pepper, so the rice mixture is evenly distributed between each pepper. (See Note 2.)
Sprinkle some extra cheddar on the top of each pepper and then put the peppers back in the oven for 15-20 minutes, until brown and bubbling on top.
Garnish with extra parsley and serve with a simple side salad.

Notes

Ideally, use the sundried tomatoes you get in oil, in a jar. If you can only get the 'dry' sundried tomatoes, rehydrate first before using. (TIP: You can rehydrate them by throwing the whole sundried tomatoes into the rice pan!) Allow to cool before dicing.
Depending on the size of your peppers, you may find you have leftover rice mixture. Simply serve this alongside the peppers... or you could pop it in an airtight container and eat it as a rice salad for your lunch the next day!
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition