Skip to main content

Italian Stuffed Peppers

30-60 minutes
Mild
Easy
D Dairy Free
gf Gluten Free
lc Low Calorie
nf Nut Free
ve Vegan
v Veggie

Italian Stuffed Peppers

Sweet and juicy peppers are stuffed full of a richly-seasoned veggie mix – these Italian stuffed peppers make for a deliciously colourful dinner.

Sign up now

Ingredients

  • White kidney beans - 100 g
  • Brown rice - 70 g
  • Green pepper (top off) x 1
  • Red pepper (top off) x 1
  • Onion (diced) x 0.5
  • Garlic clove (crushed) x 1
  • Courgette (diced) x 0.25
  • Butternut squash (diced) x 0.25
  • Mushrooms (sliced) x 2
  • Tinned tomatoes (chopped) - 200 g
  • Dried oregano - 0.25 tsp
  • Dried basil - 0.25 tsp

* Please check all packaging for allergies before purchasing items.

Method

Ingredients

  • White kidney beans - 200 g
  • Brown rice - 140 g
  • Green pepper (top off) x 2
  • Red pepper (top off) x 2
  • Onion (diced) x 1
  • Garlic clove (crushed) x 2
  • Courgette (diced) x 0.5
  • Butternut squash (diced) x 0.5
  • Mushrooms (sliced) x 4
  • Tinned tomatoes (chopped) - 400 g
  • Dried oregano - 0.5 tsp
  • Dried basil - 0.5 tsp

* Please check all packaging for allergies before purchasing items.

Method

Ingredients

  • White kidney beans - 400 g
  • Brown rice - 280 g
  • Green pepper (top off) x 4
  • Red pepper (top off) x 4
  • Onion (diced) x 2
  • Garlic clove (crushed) x 4
  • Courgette (diced) x 1
  • Butternut squash (diced) x 1
  • Mushrooms (sliced) x 8
  • Tinned tomatoes (chopped) - 800 g
  • Dried oregano - 1 tsp
  • Dried basil - 1 tsp

* Please check all packaging for allergies before purchasing items.

Method

Other recepies you might like