Easy Stuffed Peppers

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 2 red peppers, havled lengthways
  • 2 yellow peppers, halved lengthways
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 50g pine nuts
  • 1 courgette, diced
  • 125g easy cook long grain rice
  • 300ml hot vegetable stock
  • 400g can chopped tomatoes
  • 150g vegetarian Edam cheese, cut into cubes

How To Cook

  1. Preheat the oven to 180C/350F/Gas 4. Place the peppers, cut side up, on a baking tray. Brush the peppers inside and out with 1 tbsp of the oil. Cook in the top of the oven for 35-40 minutes, until softened and lightly charred.
  2. Meanwhile, make the stuffing. Heat the remaining oil in a medium pan and cook the onion for 2-3 minutes until softened. Stir in the pine nuts and courgette and cook for 3-4 minutes until the pine nuts are lightly toasted. Stir in the rice, stock and tomatoes and bring to the boil. Season well, then simmer uncovered for 20-25 minutes until the rice is cooked and the liquid absorbed.
  3. Remove the peppers from the oven and using a spoon, fill the peppers with the rice mixture. Sprinkle over cubes of cheese and return to the oven for 5-6 minutes or until the cheese has melted. Serve two halves per person.
    4. www.edam.co.uk
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Easy Stuffed Peppers
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 2 red peppers, havled lengthways
  • 2 yellow peppers, halved lengthways
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 50g pine nuts
  • 1 courgette, diced
  • 125g easy cook long grain rice
  • 300ml hot vegetable stock
  • 400g can chopped tomatoes
  • 150g vegetarian Edam cheese, cut into cubes
    How to Cook
  1. Preheat the oven to 180C/350F/Gas 4. Place the peppers, cut side up, on a baking tray. Brush the peppers inside and out with 1 tbsp of the oil. Cook in the top of the oven for 35-40 minutes, until softened and lightly charred.
  2. Meanwhile, make the stuffing. Heat the remaining oil in a medium pan and cook the onion for 2-3 minutes until softened. Stir in the pine nuts and courgette and cook for 3-4 minutes until the pine nuts are lightly toasted. Stir in the rice, stock and tomatoes and bring to the boil. Season well, then simmer uncovered for 20-25 minutes until the rice is cooked and the liquid absorbed.
  3. Remove the peppers from the oven and using a spoon, fill the peppers with the rice mixture. Sprinkle over cubes of cheese and return to the oven for 5-6 minutes or until the cheese has melted. Serve two halves per person.
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