Stuffed Pepper

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

Vegetarian Quick Lunch Stuffed Pepper

Estimated Nutrition

Calories

412.5

kcal / serving

412.5 kcal total

Carbs

21.6g

per serving

21.6 g total

Fat

32.4g

per serving

32.4 g total

Protein

9.8g

per serving

9.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Blue Cheese

Double Cream

GrainsCereals

Basmati Rice

cooked

NutsSeeds

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground, to taste

0.5

tsp

Sage

fresh, chopped

0.5

tsp

Parsley

fresh, chopped

OilsFats

Olive Oil

Vegetables

0.5

piece

Red Pepper

stalk intact, seeds removed

piece

Spring Onion

finely sliced

Method

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.