Stuffed Peppers

These peppers require very few ingredients and yet look extremely professional. You can add herbs, spices and other vegetables as you wish, but make sure not to overload your peppers! If you are doing the rationing challenge, you may wish to leave them cheese-less, but you could top them with breadcrumbs or chopped nuts instead. You can serve them with salad for a fancy lunch or a light dinner.


1 tsp vegetable oil

1 bunch spring onions, trimmed and chopped

300g risotto rice

1 garlic clove, crushed

200g mushrooms, sliced

900ml hot vegetable stock

2 peppers, decored and halved

Parmesan to taste



  1. Preheat the oven to 180’C
  2. Heat the vegetable oil, and cook the spring onions over a medium heat for a few seconds
  3. Add the rice and cook over a low heat for 1 minute, stirring constantly
  4. Once the rice looks glossy, but not brown, add the garlic and the mushrooms
  5. Pour in half of the stock and stir well
  6. Cook over medium heat for 20 minutes stirring gradually and adding the remaining stock a little at a time
  7. Once the rice has absorbed all the liquid, check that the rice is tender, if not, add a little hot water
  8. Season to taste, and then stuff the mixture into half peppers
  9. Sprinkle parmesan cheese over the mixture to taste
  10. Bake the peppers in the preheated oven for 15 minutes