Stuffed Peppers

These stuffed peppers are easy to make and are perfect to serve for a delicious meat free lunch or dinner.


  • 2 whole peppers - choose your favourite colours!
  • 50 g long-grain wholegrain rice
  • olive oil - for cooking in fry pan
  • 1 small onion - thinly sliced
  • 1 courgette - diced
  • 75 g cherry tomatoes - halved
  • 2 garlic cloves - crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 20 g toasted flaked almonds
  • ½ orange - zest only, finely grated
  • 3 tbsp fresh flat leaf parsley or coriander - roughly chopped
  • 100 g mild goats cheese - rind removed and cheese cut into chunks
  • salt and freshly ground black pepper - to season


  • Preheat the oven to 200°C/400F/Gas 6. Cook the rice in a pan of boiling water for 25 minutes, or until just tender, then drain.
  • Whilst the rice is cooking, cut the peppers in half from top to bottom and discard the seeds. Place, open-side up, on a baking tray (cut a sliver from the base if necessary to help them sit flat). Bake for 15 minutes.
  • Heat the olive oil in a frying pan and cook the onion and courgette over a medium heat, stirring regularly, for 4-5 minutes, or until softened and lightly browned.
  • Add the tomatoes, garlic, cumin and coriander and cook for a minute, stirring constantly. Tip into a large heatproof bowl and stir in the almonds and orange zest.
  • Add the rice and parsley and season with a little salt and lots of pepper. Mix together.
  • Fill the peppers with the rice mixture. Dot with the cheese and return to the oven for 10 minutes, or until the peppers are softened and the filling is piping hot.
  • Serve with a green salad or medley of seasonal vegetables.