Kraft Heinz Jan2020
Stuffed Peppers - Hero Image

Stuffed Peppers with Red Rice & Tomato Sauce

The Vegetarian Society Happy, Healthy and Delicious
Serves: 2
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  • 2 large yellow peppers
  • 80g red or brown rice
  • 2 tbsp pine nuts
  • 2 tsp olive oil
  • 1 medium red onion, finely diced
  • 1 clove garlic, finely chopped
  • Ground cinnamon, pinch
  • Allspice, pinch
  • 4 dried apricots, sliced
  • 2 tbsp sultanas
  • 5g parsley, finely chopped
  • 5g mint, finely chopped
  • 2 large spring onions, sliced
  • 30g vegetarian feta cheese
  • 100ml water
  • ½ small red chilli
  • 4 medium tomatoes
  • 1 clove garlic
  • 1 small onion
  • 5g fresh parsley
  • ½ tsp ground cumin
  • Pinch salt
  • Pinch ground black pepper


  1. Preheat oven to 180°C. Cut peppers in half lengthwise, remove seeds but keep stalk
  2. Place cut side down on a baking sheet lined with greaseproof paper and cook for 15 minutes until tender and slightly coloured
  3. Remove when skin starts to brown slightly
  4. Cook the rice in boiling water for 20 minutes until tender, then drain
  5. Toast pine nuts in a small frying pan over a low heat until golden brown. Remove from pan and set aside
  6. Using same pan, heat oil and add red onion and garlic. Cook for 5 minutes until soft
  7. Add spices and cook for 1 minute until fragrant. Add rice with a splash of water to prevent sticking and stir
  8. Take pan off the heat and stir through the pine nuts, apricots, sultanas, herbs and spring onions
  9. Divide rice mixture between pepper halves, stuffing well. Crumble feta cheese on top of each pepper and place back in the oven for 5 minutes
  10. Blend sauce ingredients together in a blender with 100ml of water. Transfer to a small saucepan. Bring to the boil then reduce heat and simmer for 15 minutes, adding a little water if needed
  11. Serve peppers topped with the tomato sauce
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