Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Red peppers stuffed with rice

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Red peppers stuffed with rice

    Gluten-free and vegetarian, the stuffing includes goats cheese and black olives

    • Gluten Free
    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 35 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 4 red peppers
    • 2 tbsp essential Waitrose olive oil
    • 350g frozen essential Waitrose basmati rice, defrosted, or cooked white rice
    • 100g essential Waitrose tomato and basil sauce
    • 100g soft goat’s cheese, crumbled
    • 50g pitted black olives, halved
    • 2 tbsp chopped flat-leaf parsley


    1. Preheat the oven to 200°C, gas mark 6. Cut the peppers in half, deseed and brush the inside lightly with olive oil. Season and roast, cut-side up, for 15 minutes, until beginning to soften. Meanwhile, combine all the remaining ingredients and season generously
    2. Spoon the rice mixture into the softened peppers and drizzle with the remaining olive oil. Return the peppers to the oven for a further 20 minutes. Serve with a green salad.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars