Meditterranean stuffed peppers
These delicious stuffed peppers are fi lled with Frico Selection Mediterranea cheese. The cheese contains fragrant garden herbs which fl avours the peppers to give the dish a warm, Mediterranean taste. The stuffed peppers make a great midweek meal.

Serves: 4
Preparation time: 10 minutes
Cooking time: 50 minutes

Nutritional values per serving:
498 Kcal/2088 kJ
Black Pepper
  • 2 red peppers
  • 2 yellow peppers
  • 30 ml (2 tbsp) olive oil
  • 1 onion, finely chopped
  • 50 g (2 oz) pine nuts
  • 1 courgette, diced
  • 125 g (4 oz) easy cook long grain rice
  • 300 ml (½ pt) hot vegetable stock
  • 1 x 400 g can chopped tomatoes
  • 150 g (5 oz) Frico Selection Mediterranea cheese, cut into cubes
  • Salt and freshly ground pepper to season
  • Salad to serve
  1. Preheat the oven to 180ºC, 350ºF, gas mark 4.
  2. Cut the peppers in half lengthways through the stalk, scrape out the
    seeds then place them, cut side up on a baking tray. Brush the peppers inside and out with 15 ml (1 tbsp) of the oil. Cook in the top of oven for 35-40 minutes, until softened and lightly charred.
  3. Meanwhile make the stuffi ng: heat the remaining oil in a medium pan and cook the onion for 2-3 minutes until softened. Stir in the pine nuts and courgette and cook for 3-4 minutes until the pine nuts are lightly toasted. Stir in the rice, stock and tomatoes and bring to the boil. Season well with salt and black pepper, then simmer uncovered for
    20-25 minutes until the rice is cooked and the liquid absorbed, stirring occasionally.
  4. Remove the peppers from the oven and using a spoon, fill the peppers with the rice mixture. Sprinkle over the cubes of the Frico Selection
    Mediterranea cheese and return to the oven for 5- 6 minutes or until the cheese has melted.
  5. Serve 2 halves of pepper per person with a crisp green salad.
Cook's tip
Frico Herbey Dutch can be used as an alternative cheese.
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