Vegetarian Stuffed Peppers

These stuffed peppers are an easy and yummy dinner option loved by all members of the family.

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Vegetarian Stuffed Peppers
Recipe AuthorAlice Cameron
Date27 November 2019
MachineManual Mode
Preparation time 26 Minutes 30 Seconds
Cooking time 44 Minutes
Total time 1 Hour 10 Minutes 30 Seconds

Stuffed peppers are the kind of dish you can get creative with, the pepper itself is a vessel for your chosen filling. This vegetarian recipe is a real show stopper but at the same time devilishly easy to make!

The peppers are stuffed with aromatic spiced basmati rice and caramelized onions, all topped off with a generous handful of cheddar cheese. This recipe is relatively hands-off, making it a perfect healthy weeknight dinner option.

What’s more, kids love them, you can even get them involved with the filing if you want to encourage them to be little chefs!

With this recipe, we have cut cooking time in half by boiling them for a few minutes before baking in the oven. It also makes it easier to stuff them as they are more mailable.

To make this recipe vegan simply omit the cheese and you are good to go!

Ingredient list

Water 360mlcold
Garlic 1unitsclove
Onion 125g
Cheddar 100ggrated
Vegetable oil 1TBSP (UK)
Tomato purée 2TBSP (UK)
Cumin seeds 0.5gground
Mint 0to tastechopped
Salt 5g

Step nr: 1 - Prep the peppers

Ingredient list for step nr: 1

Preparation time 5 Minutes
Total time 5 Minutes

Cut the peppers in half then remove the core and the seeds. 

The best way to cut them is right down the centre and through the stalk, this allows for better portioning.

Step nr: 2 - Soften the peppers

Ingredient list for step nr: 2

Cooking time 4 Minutes
Total time 4 Minutes
Temperature100 Degrees Celsius

In a large saucepan the pepper halves to soften them slightly, drain the water and place them facing up on a baking tray.

Step nr: 3 - Rinse rice

Ingredient list for step nr: 3

Basmati Rice 240gram
Preparation time 1 Minute
Total time 1 Minute

Rinse the rice thoroughly to remove some of the starch.

Step nr: 4 - Cook rice

Ingredient list for step nr: 4

Basmati Rice 240gram
Water 360milliliter
Salt 5gram
Preparation time 10 Minutes
Total time 10 Minutes

Add rice, water and salt to a large saucepan. Cove the saucepan with a lid and bring to a boil. When boiling reduce the temperature to a simmer and leave to cook, Do not lift the lid! When the rice has cooked set aside.

Step nr: 5 - Veg prep

Ingredient list for step nr: 5

Garlic 1units
Onion 125gram
Preparation time 5 Minutes
Total time 5 Minutes

Finely chop the onion and garlic.

Step nr: 6 - Saute veg

Ingredient list for step nr: 6

Garlic 1units
Onion 125gram
Vegetable oil 1tablespoon (UK)
Tomato purée 2tablespoon (UK)
Cumin seeds 0.5gram
Garam masala 0.5gram
Mint 0to taste
Cooking time 10 Minutes
Total time 10 Minutes

Heat oil in a saucepan and saute onion and garlic until soft. After 5 minutes stir in the tomato purée, spices, mint and the rice.

Step nr: 7 - Preheat

Preparation time 30 Seconds
Total time 30 Seconds
Temperature200 Degrees Celsius

Preheat oven to 200˚C.

Step nr: 8 - Fill peppers

Ingredient list for step nr: 8

Cheddar 100gram
Preparation time 5 Minutes
Total time 5 Minutes

Fill each pepper with the rice and top with the cheese.

Step nr: 9 - Bake peppers

Cooking time 30 Minutes
Total time 30 Minutes
Temperature200 Degrees Celsius

Place the baking tray in the oven and cook until soft.

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