Roasted Stuffed Sweet Red Peppers
roasted stuffed sweet baby peppers
I get a buzz out of impulse buying beautiful produce and it’s an extra good feeling buying from the person who has tilled the soil and tended a crop to bring beautiful vegetables to me via the local Farmer’s Market.
I have a favourites grower I buy from each week. He leaves his home at 1am to load and transport his organic produce. He grows zucchini and cucumbers, sweet potatoes, tomatoes and red peppers. He a friendly but quirky character who has no concern for the length of the queue at his stall as he engages in chat about cooking vegetables with each and every customer. He claims it’s his social life because he’s much too tired to do anything more than fall into bed when he finally returns home.
As I paid him for the bag of baby sweet red peppers he’d grown we talked about ideas for vegetable stuffings. The conclusion we mutually reached was that whatever was in the fridge and the pantry at the time dictates the ingredient list but the skill of the cook comes into play with making the dish both tempting and delicious.
Roasted Stuffed Sweet Red Peppers to serve 2-3
14 baby sweet red peppers
1/3 cup basmati rice
kernels cut off 1 cob of sweet corn
1/4 cup sliced spring onion greens
1 tablespoon finely chopped parsley
2 roma tomatoes diced
2 best quality pork and fennel sausagse removed from their skins and crumbled
1 teaspoon garlic infused oil
50g feta cheese, crumbled
1/2 teaspoon sea salt flakes
freshly ground pepper to taste
2 tablespoons olive oil
Remove the stems from the peppers with a sharp knife then with the handle of a teaspoon ease out the membranes with the seeds attached. Shake out any loose seeds.
Bring a large pot of water to the boil then cook the peppers in 2 batches for 3 minutes then refresh in iced water. This will make them soft enough to fill without splitting
Bring a small pot of salted water to the boil and cook the rice for 5 mins. Drain and refresh.
Combine the rice, sweet corn, spring onion greens, parsley, chopped tomato, crumbled sausage meat, garlic oil and feta cheese. Mix thoroughly.
Add a generous grinding of black pepper and 1/2 teaspoon sea salt flakes, mix again.
Preheat the oven too 180C.
Generously oil an oven proof dish into which the peppers will fit in a single layer
Rub the outside of the peppers with a little olive oil then fill them with stuffing.
Don’t pack the filling in too tightly as they may burst as the rice cooks and swells.
Lay the peppers in the oven proof dish, cover with foil and bake for 40 minutes.
Remove the foil, turn the peppers then continue baking for another 20 minutes.
Delicious served with a rocket salad.
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25 comments on “Roasted Stuffed Sweet Red Peppers”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
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This looks really great, Sandra. Well, except for the feta 😉 but that could easily be replaced with another cheese. I’ve never made stuffed peppers and I should. I really like the pork and fennel sausage you used here, which I believe will work very well.
Happy New Year!
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I love these little peppers and put them on salads. Stuffing them sounds delicious.
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Thanks Gerlinde. Delicious in salad for sure. They were a bit of a fiddle to fill but super delicious to eat. Well worth the extra effort
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ah!!! These red peppers look stunning. Thanks for sharing the recipe 🙂
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you’re welcome Andreya
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So satisfying to purchase fresh veg from a grower, nothing quite like it. The red of these peppers really stands out, making me hungry!
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They were fabulous peppers, perfect for stuffing. I’m hoping to get more from the grower on Sat
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Sweet peppers can be stuffed with so many delicious combinations. I like the Turkish version of rice, dill, currants, and pine nuts (with a few other items). I like meat that’s made like meat balls. And I am sure I would like yours.
best… mae at maefood.blogspot.com
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Turkish style stuffing mixes for veg are a favourite here too, there’s something about the dll and currants that really works well. These were a great alternative
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Oh, I do wish I could get them at that size here! These look fabulous and shall use the recipe [or whatever I find in my fridge 🙂 !]] on somewhat bigger ones which arrived in the monthly online shop yesterday . . . well, perchance minus corn I do not particularly like but some other veg goodie added instead . . .
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I really liked the pepper the filling ratio using these tiny sized sweeties, they really were wonderful, enjoy whatever you fill your peppers with..
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What a fabulous filling for peppers. I love all the flavours here. Especially pork and fennel sausage – my favourite sausage by far!
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Thanks Tracey, I don’t generally care for sausages, pork and fennel being the exception
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Love bell peppers roasted and even better if they’re stuffed and roasted, a delicious recipe indeed!
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Thanks Chef K, I love roasted peppers too…
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My kind of food! Lovely combination of flavours, you’re a class act. 🙂
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aw you flatter me…Thanks mwah!
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Just gorgeous! And your story is wonderful. Somehow I quit getting posts from you so now I hope that’s rectified!
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Thanks Mimi. WP playing games again….
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Spectacular stuffing for spectacular red peppers. I knew you would use that wonderful sausage with fennel. Great recipe which I will share with my Greek friends to show that yamista (stuffed veg) can be exciting.
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Thanks Debi, they were delicious. Hopefully there will be more sweet baby peppers available this week
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What a lovely relationship!
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Like old friends we chat for 5 mins each week, I don’t even know his name!
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