Liven up Vegetarian Stuffed Peppers with this tasty pasta filling

Published Sunday, Jul 13 2014, 18:20 BST  |  By  |  Add comment
Stuffed peppers are a great option for veggies, but if you're bored of the usual fillings, we've got a fab idea to liven up this classic dish!

Orzo, which is a teeny tiny pasta shape, is mixed with fresh veggies and topped with cheesy breadcrumbs. Fill your peppers with this scrumptious mix for a Mediterranean style supper.

Mediterranean pasta-stuffed peppers

© Pilgrims Choice Crumbles


  • 125g orzo (rice-shaped pasta) or other small pasta shapes
  • 25g butter
  • 1 small red onion, chopped
  • 1 small courgette, chopped
  • 100g fine green beans, trimmed and sliced
  • 100g closed cup mushrooms, sliced
  • 4 red, yellow or green peppers, halved and deseeded
  • 100g Pilgrims Choice Extra Mature Cheddar Crumbles with Breadcrumbs and Italian Herbs
  • Salt and freshly ground black pepper


1 Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5.

2 Cook the pasta in lightly salted boiling water, according to pack instructions.

3 Meanwhile, melt the butter in a large frying pan and fry the onion gently for 3-4 minutes.

4 Add the courgette, green beans and mushrooms and cook for 2-3 more minutes, without browning.

5 Drain the pasta thoroughly, then stir in the vegetable mixture. Season to taste.

6 Arrange the pepper halves in a roasting tin, cut sides up.

7 Fill with the pasta mixture, then cover with foil and bake for 15 minutes.

8 Remove the foil and sprinkle the cheese on top. Bake for another 15-20 minutes, until melted and golden.

Prep Time

10 minutes

Cook Time

45 minutes

Nutrition Information

Serves 4

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