Stuffed Peppers

This is a childhood classic in my family and what’s wonderful about it is you can use just about anything you have in the fridge.


Serves 4


  • 4 peppers (red, yellow, orange)


  • 100g brown rice, cooked


  • 1tbsp oil


  • I onion, diced


  • 80g peas


  • 100g sweetcorn


  • 3 sundried tomatoes, chopped


  • 50g grated cheese


  1. Heat the oil in a pot, stir in the onion and cook until soft, about five minutes.
  2. Add the rice, peas, corn and tomatoes, stir, pop on a lid and sweat for 10minutes.
  3. Halve and core the peppers and set on a lined baking sheet. Spoon the filing into the peppers and top with a sprinkling of cheese.



  4. Tip – I have kept these flavours simple for children but you can jazz them up for adults if you prefer.

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