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Stuffed Vegetables

Preparation: 10 mins

Cooking: 35 mins

Serves 4, costs under £7.00


  • 5 Tablespoons Brown Rice (200g) (Heaped spoonfuls)
  • 2 Tablespoons Vegetable Oil (20g)
  • 1 Onion (240g) (Large sized)
  • 2 Sticks Celery (60g)
  • 2 Garlic Cloves (6g)
  • 8 Mushrooms (80g) (Medium sized)
  • 1 Courgette (100g) (Medium sized)
  • 1 Teaspoon Mixed Herbs (1g)
  • 4 Beef Tomatoes (600g)
  • 4 Peppers (640g)
  • 1 Pinch Ground Black Pepper (1g)
  • 4 Tablespoons Cheddar Cheese (40g) (Low fat)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Preheat the oven to 190°C / 170°C fan oven / 360°F / gas mark 5
  2. Gently boil the rice as per manufacturers instructions. Meanwhile peel the onion and garlic then slice along with the celery, mushrooms and courgette into small cubes
  3. Heat the oil in a large non-stick frying pan and cook the onion, celery, garlic, mushrooms and courgette for 8-10 minutes, until soft. Set aside
  4. Drain the rice and mix with the cooked vegtables and herbs. Season with black pepper
  5. Slice the tops from the peppers and tomatoes, scoop out the seeds and arrange them in a roasting tin
  6. Fill with the rice mixture and sprinkle with grated cheese, put the tops back on and bake for approximately 20 minutes, until the vegetables are tender


Nutritional Information