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Stuffed Pepper

A roasted red pepper half filled with a savory mixture of basmati rice, blue cheese, herbs, and cream.

VegetarianQuickLunchStuffed Pepper

Estimated Nutrition

Per Serving Total
Calories 412.5 kcals 412.5 kcals
Carbohydrates 21.6 grams 21.6 grams
Fat 32.4 grams 32.4 grams
Protein 9.8 grams 9.8 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
25
g
Blue Cheese
15
ml
Double Cream
GrainsCereals
55
g
Basmati Rice
cooked
NutsSeeds
1
pinch
Sea Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
0.5
tsp
Sage
fresh, chopped
0.5
tsp
Parsley
fresh, chopped
OilsFats
15
ml
Olive Oil
Vegetables
0.5
piece
Red Pepper
stalk intact, seeds removed
1
piece
Spring Onion
finely sliced

Steps

  • Preheat the oven to 220°C.
  • Place the pepper half onto a baking sheet and drizzle with olive oil.
  • Roast the pepper in the oven for ten minutes.
  • Season the roasted pepper with sea salt and black pepper.
  • Mix the rice, cheese, onion, cream, and herbs in a bowl.
  • Stuff the pepper with the mixture and bake for another ten minutes.