Last week I decided to make a really quick meal of stuffed peppers using lots of leftovers in the fridge. I actually had no intention of posting them on Instagram as I didn’t think they’d turn out that great, but to my surprise they were absolutely delicious! Lots of you have asked for the recipe (thanks for all of your feedback, I really appreciate it!) and I’m very pleased to share it below.
The stuffed peppers are vegetarian, but can be made with beef mince if you prefer (I personally quite like Quorn mince and I don’t find it causes me any digestive issues).
The recipe below serves 4 and is ideal for the summer. It’s light and goes really well with a simple side salad or mixed leaves.
- 4 Peppers (red, orange or yellow)
- 250 g Cooked basmati rice (I used a microwaveable pouch)
- ½ Courgette
- 2 tbsp Tomato puree
- 15 g Fresh basil
- 125 g Baby plum tomatoes
- ½ tsp Chilli flakes
- 50 g Grated mozzarella
- 100 g Quorn mince
- 1 tbsp Garlic-infused oil
- Preheat the oven to gas mark 5 or 190 degrees. Slice the peppers in half (length ways) and remove the seeds, drizzle with garlic-infused oil and roast in the oven for 15 minutes.
- Finely chop the courgette and baby plum tomatoes.
- In a frying pan, add a little oil and fry the courgette, tomatoes, basmati rice, tomato puree, Quorn mince and chilli flakes.
- Once cooked, add finely chopped basil. Remove the peppers from the oven and stuff with the filling.
- Sprinkle with grated mozzarella and return to the oven for 5-10 minutes until the cheese has melted. Serve with a side salad.
Let me know if you give these stuffed peppers a try, I’d love to know what you think of the flavours. I find they go really well with salad cream (I’m a big fan of salad cream to be honest).
If you like this recipe you may wish to subscribe to my blog so that you’re notified whenever I post something new. I’ve got quite a few low FODMAP recipes planned for the next month or so, keep your eyes peeled!