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red and yellow half pepper stuffed with rice and peas

Stuffed Peppers with Rice Recipe

Easy, delicious low cost supper recipe with the sweet flavour of roast peppers
Prep Time 15 mins
Cook Time 40 mins
Course Main Course
Cuisine British
Servings 2
Calories 390 kcal


  • Baking Dish


  • 2 whole peppers any colour, halved lengthways with seeds and pith removed
  • 1 tablespoon olive oil
  • 1 medium red onion peeled and chopped
  • 2 cloves garlic peeled and sliced
  • 100 g arborio rice
  • 400 ml vegetable stock
  • 30 g parmesan or pecorino cheese grated
  • A handful frozen peas
  • A handful flaked almonds
  • 1 teaspoon cumin
  • Black pepper to taste


  • Heat the oven to 190 degrees C
  • Place the peppers on a baking tray, skin side up
  • Brush with about one tablespoon of olive oil
  • Bake in oven for 20-25minutes until starting to char
  • Meanwhile make the filling
  • Heat 1 tablespoon olive oil in a saucepan
  • Fry the onion until soft
  • Add the garlic and cook for a further minute
  • Add the rice, stir and cook for a minute
  • Add half the stock
  • Add the cumin
  • Cook for 10 minutes or so until stock is absorbed
  • Add a little more stock
  • Add the almonds and frozen peas
  • Keep adding stock until rice is soft
  • Check peppers and remove from oven when ready - set to one side
  • Stir in the grated cheese
  • Spoon the rice into the peppers
  • Bake in the oven for about 10 minutes
  • Serve immediately
Keyword easy supper