Easy Stuffed Peppers is a remarkable recipe. The flavours are amazing with the hint of garlic and kick of the olives. These blend so well with the tomatoes and cheese in a soft red pepper shell. I have used this as a starter, side dish and also as a main dish.
Easy Stuffed Peppers
A lovely filling recipe that is packed full of flavour and textures and so quick to cook.
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Servings: 4 People
Calories: 2711kcal
Ingredients
- 4 large red bell peppers
- 500 g rice
- 12 large black olives chopped
- 200 g goat's cheese sliced
- 450 g chopped tomatoes
- 2 cloves garlic
Instructions
- Using a very sharp knife and remove the top of the red peppers.4 large red bell peppers
- Scoop out the seeds making sure all of the seeds are removed and the peppers are empty.
- Heat a little oil in a pan and add the rice. Cover the rice in the oil and add the boiling water and bring to the boil. When boiling, reduce to a simmer and cook according to the rice instructions.500 g rice
- In a separate pan, add a little oil and fry the garlic until brown, add the tomatoes and chopped black olives and heat up.450 g chopped tomatoes, 2 cloves garlic, 12 large black olives
- While the rice is cooking, place the peppers in a microwavable dish. Microwave on high for 5 minutes until the peppers have softened.
- When the rice is cooked, add the tomato, garlic and olives to each of the pepper.
- Break up the cheese and place slices in each of the peppers.200 g goat's cheese
- Cook for a further 8 minutes.
- Enjoy.
Nutrition
Calories: 2711kcal | Carbohydrates: 461g | Protein: 84g | Fat: 55g | Saturated Fat: 31g | Cholesterol: 92mg | Sodium: 2179mg | Potassium: 2857mg | Fiber: 26g | Sugar: 41g | Vitamin A: 23321IU | Vitamin C: 881mg | Calcium: 641mg | Iron: 15mg
9 comments
I have served these as a starter and as a main and never received a complaint. They smell amazing, look stunning and taste superb.
The simplicity of this dish is its strength, though next time, I might add some mushrooms or herbs like basil to elevate the flavour further. It’s quick, easy, and ideal for weeknights.
As a vegetarian, I’m always looking for recipes that are both satisfying and nutritious, and this one hits the mark.
What’s fantastic about this recipe is how customisable it is; I added some diced mushrooms and a pinch of chilli flakes for a bit of extra flavour. It’s also a fun way to use up ingredients you already have at home.
The sweetness of the roasted peppers balances beautifully with the tanginess of the goat’s cheese and the robust olive flavour. The only thing I’d suggest is mixing some herbs like thyme or oregano into the tomato sauce to add depth.
The easy stuffed peppers recipe is a winner for anyone seeking a healthy and flavourful dinner. The combination of rice, tangy goat’s cheese, and juicy tomatoes works wonderfully.
This recipe is as easy as it gets! I loved how the ingredients came together to create a dish that feels special yet requires minimal effort.
Microwaving the peppers first is a clever step, saving time while ensuring they soften perfectly. I especially enjoyed the black olives, which added a rich, briny kick. A minor tweak I’d recommend is adding some seasoning to the rice while cooking – a pinch of salt and a dash of paprika really enhanced the flavours.
The goat’s cheese melts beautifully, creating a creamy filling that pairs excellently with the garlic-infused tomato mixture.