Tuscan stuffed peppers

tuscan stuffed peppers

This is a refreshing and wholesome meal of Mediterranean flavours, which takes about 25 mins to make in total.  If you want it to look really pretty use different coloured peppers.  The recipe is based on one from the brilliant philadelphia (cheese) website www.philadelphia.co.uk.  Be sure to take a look as it is full of great recipes and, because they all contain philadelphia, they tend to be quite simple and quick.  You can search recipes by the amount of preparation time you have, what’s in your fridge or by cuisine.  Enjoy!

Ingredients (serves 4)

4 peppers (whatever colours you fancy)

1 tbsp olive oil

200g mixed long grain and wild rice (not expensive!)

Couple handfuls broad beans

4 tomatoes, skinned, quartered and deseeded

4 spring onions, finely chopped

40g black pitted olives, sliced

2 tbsp white wine vinegar

150g philadelphia light with garlic and herbs (or cheaper equivalent)

Preheat the oven to 210 degrees/gas mark 7.  Cut the peppers in half horizontally and remove the core and seeds.  Arrange on a baking tray, cut side up and bake for approx 20 mins until tender.

Meanwhile cook the rice as per the instructions, adding the broad beans about 5 minutes before it is done.  While the rice is cooking chop the tomatoes, spring onions and olives.  Drain the rice and add the tomatoes, spring onions and olives.  Seperately mix together the olive oil, vinegar and philadelphia and season well.  Pour the dressing over the rice and mix together.  Spoon in to the peppers and serve with salad.


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