Stuffed Garden Peppers

Whole peppers filled with a herbed rice and tomato mixture, roasted until soft and caramelised.

55 minServes 4Medium

Bell PepperCherry TomatoGarlicBasil

A perfect glut recipe when peppers and tomatoes are ready at the same time.

Photo coming soon

Serves 4

Ingredients

4 largebell peppers
200gcooked rice
200gcherry tomatoes, halved
2 clovesgarlic, minced
large handfulfresh basil
60gparmesan or pecorino, grated
2 tbspolive oil
to tastesalt and black pepper

Method

1Preheat oven to 190°C / 375°F.
2Cut the tops off the peppers and remove seeds. Brush outsides with oil.
3Combine rice, tomatoes, garlic, most of the basil and half the cheese. Season well.
4Fill the peppers with the mixture. Top with remaining cheese.
5Roast 35 minutes until peppers are tender and tops are golden.
6Scatter remaining fresh basil before serving.

Tips

Stand the peppers in a deep baking dish to keep them upright during cooking.

Community recipes

Have a recipe worth sharing?

If you grow it and cook it, we want to hear about it. We'll credit you by name when it goes live -- and if you're honoring someone, tell us the story.

Earn a Community Contributor badge Submit a recipe that gets published and you'll receive a Founding Grower badge when plant launches -- recognition that you helped build this from the start.

Recipe name

Recipe received -- thank you!

We'll give it a proper look and reach out before anything goes live. If you sent photos, we'll follow up separately. Thanks for being part of this.