• Lorraine

Stuffed peppers

Updated: Aug 11

A colourful, healthy vegetarian recipe!

Makes approximately 4 servings

Preparation time is approximately up to 1 hour

Cooking time is approximately 25 minutes


2 peppers (any colour)

4 sundried tomato pieces (available in jars at most supermarkets)

175g chopped Chestnut mushrooms

Wholemeal breadcrumbs (1 slice)

½ cup chopped parsley

50g finely chopped hazelnuts (optional)

1 clove chopped garlic (teaspoon of lazy garlic)

100g Feta cheese / Greek style soft cheese

1tsp chilli flakes

How to make stuffed peppers

  1. Preheat oven to 220C

  2. Heat sundried tomatoes in frying pan over high heat, add chopped mushrooms and cook for 2-3min, then stir in hazelnuts and cook for a further minute

  3. Remove pan from the heat & set aside – grind in black pepper & stir through the garlic

  4. Tip contents of pan into a large mixing bowl and add bread crumbs, parsley, chilli and mix

  5. Gently stir in the soft cheese chunks

  6. Chop each pepper in half – remove seeds & membrane

  7. Lay half peppers on to a foil sheet on a baking tray & fill with the stuffing

  8. Cover stuffing section with small piece of foil

  9. Pop in oven for 35 mins


Mixture (stuffing) can be made ahead & stored in fridge & simply stuff the peppers with it before cooking

Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

  • Facebook
  • YouTube
  • Instagram

© 2020 by Cooking Good