Roasted Stuffed Bell Peppers



These vibrant bell peppers make for a delicious starter, lunch or snack! They’re healthy (if you forget about the cheese! Cheese is made from milk, that’s healthy, right?) and versatile – you can fill them with whatever you want! This recipe is a yummy vegetarian dish, perfect for your veggie dinner guests! You can add whatever filling you like to bell peppers, be it olives, mushrooms, onions or something else, so they’re super easy to personalise to your taste.

Taking just a few minutes to prepare and only 10 to cook, these really are the ultimate fast food! With the help of a combination microwave oven, you’ll have these on the table in no time!




Slice the tops off the peppers and put to one side. Remove the seeds and rinse.


Place the oil, garlic and pine nuts into in a large ovenproof dish and stir together. Cook on HIGH MICROWAVE for 2 mins.


Add rice and hot stock. Cover and cook on HIGH MICROWAVE for 12 mins.


Allow to cool slightly and then stir in the spring onions, cherry tomatoes, mozzarella, gorgonzola and herbs. Season well. Fell free to add any other ingredients such as olives or mushrooms.


Spoon the stuffing into the peppers and arrange them closely together in the ovenproof dish.


Cook on CONVECTION 200ºC + GRILL 2 + LOW MICROWAVE for 10 -12 mins.


Roasted Stuffed Bell Peppers

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Adjust Servings:
3 Bell Peppers 3 red, 3 yellow
1 tbsp Olive Oil
2 Garlic Cloves Crushed
150g Long grain rice
450ml Vegetable Stock Hot
1 bunch Spring Onions Thinly sliced
50g Pine nuts
100g Cherry Tomatoes Halved
100g Mozzarella Diced
100g Gorgonzola (Or any blue cheese) Diced
Handful Fresh Herbs Parsley, basil or dill, finely chopped

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