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Creamy rice stuffed red peppers

Creamy rice stuffed red peppers


A tasty filling that goes well with the crunch of fresh veg

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1541kj 368kcal
  • Fat
    Med 25%
  • Saturates
    Low 11%
  • Sugar
    Low 25%
  • Salt
    Low 25%

% of adult’s reference intake | Carbohydrates per serving : 42g


  • 2 red peppers, halved and deseeded
  • 2 tbsp pine nuts
  • 1 tbsp Co-op olive oil
  • 2 spring onions, thinly sliced
  • 75g risotto rice
  • 400ml vegetable stock (made with 1/2 stock cube)
  • 30g Co-op frozen peas, defrosted
  • 30g Co-op British sweetcorn
  • 4-6 leaves mint, chopped, or 1/2 tsp dried


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Place the pepper halves, cut side up, on a baking tray and cook for 25 mins
  3. Meanwhile, toast the pine nuts in a dry pan for a few mins until just starting to turn golden, then remove and set aside
  4. Heat the olive oil and fry the spring onions for 1 minute before stirring in the rice
  5. Add a ladleful of stock and stir, simmering, until it’s nearly all absorbed
  6. Repeat the process until the stock is used up and the rice is al dente — about 20 mins — then season to taste
  7. Stir in the peas, sweetcorn and mint and cook for 1 minute more
  8. Spoon the rice into each pepper half and serve sprinkled with the pine nuts

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