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Mediterranean stuffed peppers recipe

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You can stuff peppers with various types of rice or grains, here we've used leftover fennel and sausage risotto (see tip, below), black olives and melting mozzarella, baked atop a bed of tomato sauce. Serve with crusty bread and salad on the side for a tasty, hearty dinner! See method

Serves 4
Takes 45 mins
616 calories / serving

Ingredients

4 red or orange peppers, deseeded and halved lengthways
1 tsp olive oil
1kg leftover risotto
100g pitted black olives in brine, drained and halved
500g jar tomato and chilli pasta sauce
5g fresh basil, leaves picked, ½ sliced, ½ left whole
200g pack reduced-fat mozzarella, drained and sliced
mixed leaf salad, to serve (optional)
crusty bread, to serve (optional)

Each serving contains

Energy
2570kj
616kcal 31%
Fat
27g 39%
Saturates
10g 48%
Sugars
15g 17%
Salt
2.5g 42%

of the reference intake
Carbohydrate 57g Protein 25g Fibre 8.9g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Put the peppers cut-side down in a roasting tray and drizzle over the oil. Roast for 20 mins until slightly tender but still holding their shape.
Meanwhile, reheat the reserved risotto in 30-sec bursts in the microwave, stirring between each burst, until it’s piping hot; about 5 mins. Mix through the olives.
Remove the peppers from the oven and turn them over. Spoon the sauce around the peppers so it covers the base of the roasting tray. Spoon the risotto into the pepper halves, smooth with the back of the spoon, then scatter over the sliced basil and the mozzarella. Bake for 20 mins until the cheese is melted and the tomato sauce has reduced.
Top with the remaining basil leaves and serve with a mixed leaf salad and crusty bread, if you like.

Tip: This recipe uses leftovers from our fennel and sausage risotto recipe.

See more Italian recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.