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Veggie Stuffed Peppers (v)

Veggie Stuffed Peppers (v)

with Caprese Salad

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Lizzie’s Italian-inspired stuffed peppers make a filling vegetarian meal and are perfect for those lazy nights in at home. Packed with fresh flavours, topped with cheese and baked until golden and bubbling, they’re as easy to eat as they are to make! Served alongside a classic Caprese salad, this deliciously simple dish is a guaranteed dinner winner the whole family will love

Tags:Calorie Smart
Allergens:MilkSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Red Pepper

1 unit(s)

Echalion Shallot

½ pack(s)

Sweetcorn

1 block(s)

Mature Cheddar Cheese

(ContainsMilk)

½ bunch(es)

Basil 20g

½ pot(s)

Italian Style Herbs

½ pack(s)

Basmati Rice

½ pack(s)

Tomato Passata

1 ball(s)

Mozzarella

(ContainsMilk)

2 unit(s)

Vine Tomatoes

½ sachet

Balsamic Vinegar

(ContainsSulphites)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1895 kJ
Energy (kcal)453 kcal
Fat22.0 g
of which saturates14.0 g
Carbohydrate40 g
of which sugars17.0 g
Protein23 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Halve the pepper lengthways and remove the core and seeds. Lay, cut-side up on a lightly oiled baking tray and set aside. Halve, peel and chop the shallot into small pieces. Drain and rinse the sweetcorn in a sieve. Grate the cheddar cheese. Pull the basil leaves from their stalks, (discard the stalks).

2

Heat a drizzle of oil in a large frying pan on medium heat and add the shallot. Fry until soft, 3-4 mins, then add the Italian herbs, sweetcorn and steamed basmati rice. Stir and cook for another 2 mins, breaking up the rice with a wooden spoon.

3

Pour the tomato passata into the pan along with a good pinch of salt and pepper. Tear in half the basil leaves, stir together and cook for another 2 mins. Remove the pan from the heat and stir through half the grated cheddar. Use a spoon to fill the hollowed- out peppers with the rice filling, pressing it in tightly so you can use as much filling as possible! TIP: Any left over filling can be served on the side if you like.

4

Drain the mozzarella and cut two slices per person from it. Place a slice on top of each pepper half, then sprinkle on the remaining grated cheese. Season each pepper half with a little blackpepper then bake on the middle shelf of your oven until golden and bubbly, 15-18 mins.

5

Meanwhile, slice the remaining mozzarella and the vine tomato. Arrange the mozzarella and tomato slices on a plate then drizzle with a glug of olive oil and the balsamic vinegar. Season with a pinch of salt and pepper then tear the remaining basil leaves over the top.

6

Serve the veggie stuffed peppers alongside the caprese salad. Enjoy!