Sweet allotment peppers become tender edible bowls for a savoury tomato and herb rice filling. Part-cooking the rice and roasting the pepper halves cut-side up helps the filling stay moist while the peppers soften evenly.
Ingredients
- 4 medium, halved lengthways and deseeded Bell peppers
- 200g, rinsed Long-grain rice
- 250g, diced Ripe tomatoes
- 1 small, finely diced Onion
- 2 cloves, finely chopped Garlic
- 350ml Vegan vegetable stock
- 150ml, divided Boiling water
- 2 tbsp, divided Olive oil
- 15g, chopped Flat-leaf parsley
- 1 tsp Dried oregano
- 1/2 tsp, plus for the peppers Fine salt
- 1/4 tsp Black pepper
- 1/2, juiced Lemon
Equipment
Sieve · Saucepan with lid · Frying pan · Baking dish · Kitchen foil
Method
- Heat the oven to 200°C / 180°C fan. Rinse the rice in a sieve under cold water until the water runs mostly clear. Put it in a saucepan with the stock, bring to a boil, then cover and simmer gently for the time on the packet, usually 10–12 minutes, until just tender. Drain any excess liquid, spread the rice on a clean tray and cool it quickly while preparing the filling.
- Meanwhile heat 1 tbsp oil in a frying pan over medium heat. Cook the onion for 5 minutes until soft. Add the garlic and oregano for 30 seconds, then stir in the diced tomatoes and cook for 3–4 minutes until their juices reduce slightly.
- Stir the cooked rice, parsley, lemon juice, salt and pepper into the tomato mixture. Taste; it should be well seasoned. If it seems dry, mix in 1–2 tbsp of the measured boiling water.
- Arrange the pepper halves cut-side up in a snug baking dish. Brush with the remaining oil and season lightly. Divide the filling among them without packing it down tightly; a little space lets steam circulate.
- Pour the remaining measured boiling water into the base of the dish, cover loosely with foil and bake for 25 minutes. Remove the foil and bake for a further 10–15 minutes, until the peppers are tender when pierced and the filling is hot with lightly golden edges.
- Rest for 5 minutes before serving so the filling settles. Spoon any cooking juices from the dish over the peppers.
Allotment tip
Choose peppers of similar size and nestle them upright so they do not tip. The small amount of water in the dish creates steam; uncovering for the final bake colours the tops.
Cooking tips
Pre-cooking the rice stops the peppers drying out before the grains are tender. Leave the filling slightly loose and add a little hot stock if the rice has cooled and firmed.
Common mistakes to avoid
Do not stuff raw rice into the peppers: it needs more liquid and cooks unevenly. Crowding the dish can leave the sides firm, so use a snug dish that holds the halves upright.
Serving suggestions
Serve with a green salad or roasted potatoes. The peppers also work as a warm lunch with dressed leaves.
Seasonal allotment note
Outdoor peppers need a warm, sheltered summer and often crop more reliably under glass or in a polytunnel in cooler parts of the UK. Use ripe firm fruits for the best sweetness.
Ingredient swaps
Use brown rice only if you adjust its cooking time and liquid to the packet directions. Replace parsley with basil or mint. Chopped courgette can be cooked with the onion if you have a glut; keep the filling loose, not wet.
Allergens: No major allergens are intentionally included in the listed ingredients; check product labels for cross-contact and any additional declared allergens.
Storing leftovers
Because cooked rice is used, cool the stuffed peppers as quickly as possible, ideally within 1 hour. Refrigerate promptly and eat within 24 hours; reheat only once until steaming hot throughout. Do not leave rice dishes at room temperature. Freeze portions promptly if not eating within that time, then defrost in the fridge and reheat once until steaming hot.