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Jamie Oliver Stuffed Peppers

Jamie Oliver Stuffed Peppers
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Jamie Oliver stuffed peppers are oven-baked bell peppers filled with a savoury mixture of rice or grains, vegetables, herbs, and often cheese or meat. The peppers act as natural containers, keeping the filling moist while roasting and adding sweetness to the finished dish.

Ingredients

Scale

    • 4 large red or yellow peppers

    • 2 tablespoons olive oil

    • 1 onion, finely chopped

    • 2 cloves garlic, minced

    • 150g cooked rice, couscous, or quinoa

    • 1 small courgette, finely diced

    • 1 teaspoon dried oregano or thyme

    • 1 tablespoon tomato purée

    • 200g chopped tomatoes

    • 50g grated cheese (cheddar, mozzarella, or feta)

    • Sea salt

    • Freshly ground black pepper

    • Fresh herbs such as parsley or basil, chopped

Instructions

Step 1: Prepare the Peppers

Preheat the oven to 190°C (375°F). Cut the peppers in half lengthways and remove the seeds and membranes. Place them cut-side up in a lightly oiled baking dish and season lightly with salt.

Step 2: Soften the Peppers

Drizzle the peppers with a little olive oil and bake for 10–12 minutes. This head start helps them soften evenly so the filling and peppers finish cooking at the same time.

Step 3: Cook the Filling Base

Heat olive oil in a pan over medium heat. Add the onion and cook gently until soft and translucent. Stir in the garlic and cook briefly until fragrant.

Step 4: Build the Filling

Add the courgette, dried herbs, tomato purée, and chopped tomatoes. Simmer for a few minutes until slightly thickened, then stir in the cooked rice or grain. Season well and remove from heat.

Step 5: Add Cheese and Herbs

Fold half of the grated cheese and the fresh herbs into the filling. This adds richness and helps bind everything together.

Step 6: Fill the Peppers

Spoon the filling generously into each pepper half, pressing lightly so it sits neatly. Sprinkle the remaining cheese over the top.

Step 7: Bake Until Golden

Return the dish to the oven and bake for 25–30 minutes until the peppers are tender and the tops are lightly golden and bubbling.

Step 8: Rest and Serve

Remove from the oven and let the peppers rest for a few minutes before serving. This allows the filling to settle and makes them easier to serve.

Find it online: https://jamieolivereats.uk/stuffed-peppers/