SW recipe: Roasted stuffed peppers


  • 2 large red peppers, halved lengthways and deseeded
  • 2 large yellow peppers, halved lengthways and deseeded
  • 1 bunch of spring onions, sliced
  • 1 garlic clove, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 tsp dried mixed herbs
  • 2 tbsp tomato purée
  • 200g long-grain rice
  • 400ml boiling vegetable stock
  • 400g tin butter beans, drained
  • Chopped fresh parsley
  • Low-calorie cooking spray


  1. Preheat your oven to 220°C/fan 200°C/gas 7. Season inside each pepper half, then place cut-side down on a non-stick baking tray and roast for 12-15 minutes.
  2. Meanwhile, spray a large non-stick saucepan with low-calorie cooking spray and place over a medium heat. Add the spring onions, garlic and chilli and stir-fry for 30 seconds. Stir in the herbs, tomato purée and rice.
  3. Pour in the stock, stir and bring the mixture to the boil. Cook for 10-12 minutes or until the rice is tender and most of the stock has been absorbed. Stir in the butter beans and season to taste.
  4. Remove the pepper halves from the oven (leaving the oven on). Turn them over and spoon in the rice mixture until each pepper is completely filled and has a nicely rounded top.
  5. Return the peppers to the oven and bake for 5 minutes or until the tops are lightly browned. Scatter over the chopped parsley and serve hot, with salad leaves.

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