Delicious stuffed peppers in less than 1 hour!
These protein-packed stuffed peppers make a deliciously satisfying vegetarian meal that’s as nourishing as it is full of flavour. Bursting with a hearty, wholesome filling, they offer a perfect balance of protein, fibre, and essential nutrients to keep you feeling full and energised long after eating. Whether you’re trying to eat more plant-based meals or simply looking for something comforting yet healthy, these stuffed peppers are a fantastic choice that doesn’t compromise on taste.
The creamy goats’ cheese adds a rich, tangy depth to the dish, complementing the other ingredients beautifully. However, if goats’ cheese isn’t your preference, feta makes an excellent alternative, bringing a slightly saltier and equally delicious flavour profile. This flexibility means you can easily tailor the recipe to suit your own tastes or whatever you have available in your fridge.
Nutritionally, this meal is a great option for those looking to maintain a balanced diet. With a low glycaemic index (GI) of 41, it helps support steady blood sugar levels, making it ideal for sustained energy throughout the day. Each portion provides around 373 kcal, offering a satisfying yet controlled calorie intake that works well for a variety of dietary goals, whether that’s healthy eating, weight management, or simply fuelling a busy lifestyle.
Another standout feature of this recipe is how quick and convenient it is to make. Preparation takes less than 30 minutes, and the cooking time is just over 30 minutes, meaning you can have a wholesome, home-cooked meal ready in under an hour. It’s perfect for those evenings when you want something nutritious but don’t have the time or energy for complicated cooking.
Delicious stuffed peppers ingredient list!
One red and one yellow pepper, fifty grams of wholegrain long-grain rice, and a low-calorie cooking spray
One little onion, cut thinly
One chopped courgette, 75g/2½oz cherry tomatoes, cut in half, and two smashed garlic cloves
One teaspoon of ground cumin
One teaspoon of ground coriander
20g/¾oz toasted flaked almonds ½ orange, coarsely grated, zest only
Three tablespoons of fresh flat-leaf parsley (or coriander), roughly chopped
100g/3½oz of mild goats' cheese, sliced into chunks with the skin removed, salt, and freshly ground black pepper
Delicious stuffed peppers- step by step ingredient list!
Step 1
Preheat the oven to 200°C/400°F/Gas 6. Meanwhile, cook the rice in a pan of boiling water for about 25 minutes, or until just tender, then drain well. Once cooked, set the rice aside to cool slightly while you prepare the remaining ingredients, ensuring everything is ready to assemble smoothly.
Step 2
Meanwhile, cut the peppers in half lengthways from top to bottom and carefully remove and discard the seeds and any white membrane. Arrange the pepper halves cut-side up on a baking tray, ensuring they are evenly spaced. If needed, slice a small sliver from the base of each half so they sit flat and don’t tip over during cooking. Drizzle lightly with a little oil and season with salt and pepper if desired. Place the tray in the preheated oven and bake for around 15 minutes, or until the peppers have started to soften slightly but still hold their shape, ready to be filled.
Step 3
Lightly spray a frying pan with cooking spray and place it over a medium heat. Once the pan is warm, add the chopped onion and courgette, spreading them out evenly so they cook consistently. Stir regularly to prevent the vegetables from sticking to the pan and to encourage even cooking. Over the next 4-5 minutes, allow the onions to soften and the courgettes to release their natural moisture. As they cook, the edges will begin to turn lightly golden, developing a subtle caramelisation that enhances their natural sweetness and deepens the overall flavour. Keep the vegetables moving in the pan so they cook evenly and achieve a tender, lightly browned texture, creating a flavourful base for the rest of the dish.
Step 4
Add the chopped tomatoes, minced garlic, ground cumin, and ground coriander to the frying pan and cook over a medium heat for about a minute. Keep stirring constantly to prevent the garlic from burning and to help the spices release their full, fragrant aroma. As the ingredients heat up, the tomatoes will start to soften slightly, combining with the garlic and spices to create a rich, aromatic mixture. Allow the flavours to mingle for the full minute, so the spices fully bloom and the garlic’s natural sweetness comes through, creating a warm, inviting base for the rest of the dish.
Step 5
Once the mixture is well combined and fragrant, remove the pan from the heat to prevent overcooking. Carefully transfer the hot mixture into a large heatproof bowl, making sure none of the juices are left behind in the pan. Then, add the almonds and freshly grated orange zest to the bowl, folding them in gently but thoroughly. The almonds add a satisfying crunch and nutty depth, while the orange zest brings a bright, citrusy note that balances the warmth of the spices. Continue to mix until all the ingredients are evenly distributed and every spoonful of the mixture is packed with flavour, creating a fragrant, textured filling ready to be combined with the rice and peppers in the next steps.
Step 6
Add the cooked rice and chopped parsley to the bowl, then season with a little salt and plenty of freshly ground black pepper. Mix everything together thoroughly until well combined, ensuring the rice is evenly coated with the vegetable and spice mixture. Spoon the filling generously into each of the pre-baked pepper halves, pressing it down lightly so they are well packed. Once filled, dot the tops with pieces of cheese, allowing it to melt into the mixture as it cooks. Return the stuffed peppers to the oven and bake for a further 10 minutes, or until the peppers are completely tender, the filling is piping hot, and the cheese has softened and lightly melted on top.
Delicious stuffed peppers- recipe tips!
Pre-roast the peppers - Baking the peppers before stuffing them softens them slightly, making them easier to eat and helping the filling stay moist.
Cook vegetables thoroughly - Onions and courgettes should be softened and lightly caramelized before adding the spices. This boosts flavour and prevents any raw texture in the filling.
Toast the almonds - Give the almonds a quick toast in a dry pan before adding them to the mixture to bring out their nutty flavour.