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Greek-style stuffed peppers recipe

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These speedy stuffed peppers are bursting with Greek-inspired flavours and use leftovers from our Lamb koftas in tomato sauce, creating a simple yet special lunch to enjoy alfresco! See method

Serves 4
Takes 30 mins
382 calories / serving
Gluten-free

Ingredients

4 large red peppers, halved and deseeded
½ tbsp olive oil
250g pack microwave basmati rice
400g tin chickpeas, drained and rinsed
200g leftover tomato sauce
4 leftover koftas, roughly chopped
50g green olives, roughly chopped
10g finely chopped soft fresh herbs (such as mint and parsley)
100g Greek-style salad cheese, crumbled
green salad, to serve (optional)

Basmati rice can always be swapped for long-grain

Each serving contains

Energy
1595kj
382kcal 19%
Fat
19g 27%
Saturates
7g 34%
Sugars
7g 8%
Salt
1.2g 20%

of the reference intake
Carbohydrate 33.6g Protein 15.7g Fibre 7.9g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Brush the peppers inside and out with oil, then roast, cut-side down, on a lined baking tray for 14 mins until softened but still holding their shape. Drain any juices and turn the peppers over.
Meanwhile, heat the rice to pack instructions. Transfer to a bowl and break up with a fork. Stir through the chickpeas, leftover tomato sauce, chopped koftas, olives and herbs. Fill the peppers with the mixture and crumble over the cheese.
Bake for another 10-12 mins until the cheese is golden, the peppers are tender and the filling is hot throughout. Serve with a green salad, if you like.

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