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Greek-style stuffed peppers recipe

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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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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