Mediterranean Stuffed Peppers

Cook Vegetarian's avatar
 0 Reviews

Recipe by Cook Vegetarian
Serves 3
Ready in 30 to 60 mins

Ingredients

  • 25g brown basmati rice
  • 1 each red, orange and yellow peppers
  • 85g bag watercress, roughly chopped
  • 50g pitted black olives, chopped
  • 50g drained sun-dried tomatoes
  • 50g vegetarian cheddar cheese, grated

How To Cook

  1. Cook the rice in boiling salted water for 20 minutes or according to pack instructions. Drain thoroughly.
  2. Preheat the oven to 200C/400F/Gas 6. Cut the peppers in half lengthways, cutting through the stalks. Remove the seeds and discard, then place the peppers cut side up in a roasting tin.
  3. Mix the rice, watercress, olives and sun dried tomatoes together with half of the cheese. Season to taste.
  4. Spoon the rice mixture into the peppers, scatter over the remaining grated cheese and bake for 25-30 minutes, or until the peppers are tender. Serve with a generous side salad and lots of freshly ground pepper on top.

    5. www.watercress.co.uk

Vegetarian Giveaways

Comments

0 people have helped to review this recipe.

Leave a Comment

You must sign in or register to leave a comment.

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale NOW!

June issue of CookVeg is available today at:
Supermarket logos Subscribe Today

Cook Vegetarian Magazine

You might also like

Leek and Asparagus Quiche
No rating - be the first!
Savoury Tofu and Sun Blushed Tomato Cake
No rating - be the first!
Easy Stuffed Peppers
No rating - be the first!

Our Latest Forum Threads

  1. Barberries?!
  2. Coriander
  3. Favourite Smoothie Combinations!
  4. Fruit chart with cream
  5. My favorite fruits

Cook Vegetarian! Magazine
http://www.cookveg.co.uk/

Mediterranean Stuffed Peppers
  • Recipe by Cook Vegetarian
  • Serves 3
  • Ready in 30 to 60 mins
    Ingredients
  • 25g brown basmati rice
  • 1 each red, orange and yellow peppers
  • 85g bag watercress, roughly chopped
  • 50g pitted black olives, chopped
  • 50g drained sun-dried tomatoes
  • 50g vegetarian cheddar cheese, grated
    How to Cook
  1. Cook the rice in boiling salted water for 20 minutes or according to pack instructions. Drain thoroughly.
  2. Preheat the oven to 200C/400F/Gas 6. Cut the peppers in half lengthways, cutting through the stalks. Remove the seeds and discard, then place the peppers cut side up in a roasting tin.
  3. Mix the rice, watercress, olives and sun dried tomatoes together with half of the cheese. Season to taste.
  4. Spoon the rice mixture into the peppers, scatter over the remaining grated cheese and bake for 25-30 minutes, or until the peppers are tender. Serve with a generous side salad and lots of freshly ground pepper on top.
Copyright © Maze Media (2000) Limited