Mains
Mediterranean
MediterraneanStuffed Peppers
Roasted peppers filled and baked, from a budget rice-and-cheese bake to a chef-level lamb, freekeh and feta version with a roasted red pepper sauce. The basic and better tiers are vegetarian; the ultimate uses lamb.
Vegetarian
Gluten-free
Nut-free
Budget version
Bell peppers filled with seasoned rice and topped with cheese.
Per serving£2.25
Total cost£4.50
Time50 min
Ingredients for 2
- 2 bell peppers , halved, deseeded
- 150 g long-grain rice , cooked
- 1 onion , diced
- 200 g chopped tomatoes
- 80 g grated cheddar
- 1 tsp dried mixed herbs
- 2 tbsp vegetable oil
- salt and pepper , to taste
Method
- Fry the onion in the oil until soft, then stir in the tomatoes and herbs and cook 5 minutes.
- Mix in the cooked rice and season well.
- Sit the pepper halves in a baking dish and spoon in the filling.
- Cover with foil and bake at 190C for 25 minutes.
- Scatter over the cheddar and bake uncovered for 10 minutes until melted, then serve.
Equipment
- frying pan
- baking dish
The three ways, side by side
Budget
Bell peppers filled with seasoned rice and topped with cheese.
Better
Sweet romano peppers with spiced bulgur, pine nuts and feta.
Ultimate
Spiced lamb and freekeh-stuffed peppers on a roasted red pepper sauce.
