Waitrose and Partners
Red rice stuffed peppers

Red rice stuffed peppers

Sweet Romano peppers filled with herby pesto, salad onions and cranberries, and sprinkled with tangy feta cheese.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 250g Love Life Red Camargue & Wild Rice
  • 4 large red Romano peppers
  • 1 tbsp olive oil
  • 145g tub green pesto with basil
  • 4 salad onions, roughly chopped
  • 50g dried cranberries, roughly chopped
  • ½ x 25g pack Cooks' Ingredients Flat Leaf Parsley, roughly chopped
  • 75g Essential Greek Feta, crumbled


  1. Preheat the oven to 180°C, gas mark 4. Tip the rice into a large saucepan and cover with three times the amount of cold water. Bring to the boil, then reduce to a simmer for 25-30 minutes, or until tender. Drain.

  2. Meanwhile, halve the peppers lengthways and remove the seeds. Brush all over with oil and arrange cut-side up in a roasting tray. Roast for 20 minutes.

  3. Toss the drained rice with the pesto, salad onions, cranberries and parsley. Pile into the peppers and scatter over the feta. Return to the oven for 5-10 minutes until just golden before serving.

Cook’s tip

Other varieties of pesto would also be great in the filling. 


Typical values per serving when made using specific products in recipe


2,079kJ/ 497kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating