Meal Planner

Stuffed Peppers


This is a fantastic side or starter and great for any vegetarians.

Preparation time: 10 minutes

Cooking time: 30 minutes


Serves: 4 people

  • 8 - Cherry Tomatoes
  • 3 tbsp Red Wine Vinegar
    (or Sherry Vinegar)
  • 227 g SuperValu Basmati Rice
  • 1 tsp SuperValu Fresh Chives
  • 100 g SuperValu Mixed Baby Salad Leaves
  • 4 tbsp SuperValu Olive Oil
  • 0 tsp SuperValu Paprika
  • 3 - SuperValu Peppers
  • 0 - SuperValu Salt
    (freshly ground)
  • 2 - SuperValu Scallions
    thinly sliced
  • 150 g SuperValu Sweetcorn 326g


  1. Preheat the oven to 200°C/400°F/ Gas Mark 6.
  2. Cook the rice as per pack instructions until just tender.
  3. Drain to remove excess liquid then return to the pan.
  4. In a separate saucepan cook the sweet corn until tender, then remove any excess water from the pan.
  5. Meanwhile, remove the top off each pepper to make the lids.
  6. Using a spoon remove the seeds from each pepper then place the peppers and cherry tomatoes in a large ovenproof dish or roasting tin.
  7. Drizzle the peppers and tomatoes with olive oil and bake for 10 minutes.
  8. Remove from the oven.
  9. In a bowl, mix the rice, cooked cherry tomatoes, spring onions, paprika, olive oil, vinegar, chives and seasoning.
  10. Spoon roughly a dessertspoonful of the rice and vegetables into each pepper.
  11. Serve with some baby salad leaves.

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