Dinner, Sides

Stuffed Peppers

  • Prep 10 mins
  • Total 35 mins
  • Easy
  • Serves 4


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

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  • 4 peppers
  • 2 pouches (250g each) cooked vegetable rice
  • 4 sundried tomatoes in oil, chopped, reserve some oil for drizzling
  • 2 tbsp pesto
  • Salt and pepper
  • 75g grated cheddar cheese, divided
  • To serve tomato salad of sweet potato fries


  • Step 1

    Cut peppers in half, deseed and remove white bits. Put 4 halves on each crisper plate and set aside

  • Step 2

    In a bowl, if necessary break down rice, tomatoes, pesto and half the cheese. Season to taste

  • Step 3

    Fill peppers with the rice mixture

  • Step 4

    Divide prepared peppers between both drawers without a crisper plate. Drizzle a little of the reserved oil over the top of rice

  • Step 5

    Insert drawers in unit

  • Step 6

    Select zone 1 ROAST, set temperature to 180°C and set time to 22 minutes. Select MATCH. Press the START/STOP button to begin cooking

  • Step 7

    When zone 1 and 2 time reaches 15 minutes, remove drawer from unit and top peppers with cheddar cheese. Reinsert drawers to continue cooking. Check at 22 minutes if cooked, otherwise cook for 3 minutes more

  • Step 8

    When cooking is complete, serve immediately with a tomato salad or sweet potato fries