Stuffed Peppers

Now surely you know me by now. I am a firm believer of not making things harder for yourself.

This is why I’ve opted to use a packet of flavoured risotto or savoury rice in this recipe.

When I went food shopping, they didn’t have risotto rice with a flavouring, hence me opting for savoury rice.

I don’t think it makes the recipe any different, especially with the addition of the other veg.

As always, add or subtract whatever else you like-mushrooms, peas, even bacon or chicken but I do like to keep this one meat free, usually.

Stuffed Peppers

Stuffed Peppers


  • Packet of Savoury Rice/Risotto
  • 1 Carrot
  • 1 Onion
  • 2 Peppers (your choice of colour)
  • 4 oz grated cheese
  • Chopped Herbs-I used parsley


  • Make rice/risotto according to packet. If using savoury rice, make it slightly wetter than you usually would.
  • In a separate pan, sweat the carrot and onion for the same amount of time as it takes for the rice to cook.
  • Put oven on at 200 degrees
  • Combine rice and carrots, onion, herbs and half the cheese.
  • Spoon ingredients into peppers and top with remaining cheese.
  • Cover the dish with foil and bake for 40 minutes.
  • Slice peppers in two and arrange in an oven proof dish.


    1. Yum! I LOVE stuffed veg! Peppers, courgettes, aubergines, tomatoes…. Now looking at your stuffed peppers, that’s a big reminder that I should make these this weekend. Thanks for the reminder

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