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Stuffed Peppers

Yields6 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

Peppers stuffed with a hearty mix of rice, beans, mushrooms and more, then topped with cheese.

 200 g Rice of choice
 350 g Passata
 ½ Can of black beansDrained & rinsed
 125 g MushroomsChopped
 1 Small red onionFinely chopped
 1 Clove garlicRoughly minced
 100 g Carbery Cracker RedGrated and divided
 Salt & PepperAdd according to taste
 6 Large bell peppers (any colour)

Pre-heat oven to 180°C / 160°C fan assisted.


Cook rice according to packet instructions. Place cooked rice in a large bowl then add the passata, black beans, mushrooms, onion and garlic. Add half of the grated Carbery Cracker cheese and a big pinch of salt and pepper. Mix well then taste the rice. Add more salt and pepper if needed. Set aside.


Wash the bell peppers then cut out the stems. Cut pepper in half vertically then remove the seeds.


Place peppers on a baking tray then spoon prepared filling into each. Don’t worry about piling them high, the filling will sink as they cook in the oven. Sprinkle remaining cheese on top of each one.


Place on bottom shelf in oven and bake for 35-40 minutes. Enjoy while hot.

Nutrition Facts

Serving Size 1

Servings 6