Mediterranean spelt-stuffed peppers

Create colourful, flavour-packed stuffed peppers with sundried tomatoes, and using a spiralizer to prepare the courgettes and onions brings a bit of fun

  • Prep:20 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 345
  • fat 11g
  • saturates 2g
  • carbs 44g
  • sugars 22g
  • fibre 12g
  • protein 10g
  • salt 0.8g


  • 4 large red peppers, halved and deseeded (stems left on)
  • 100g fresh sundried tomatoes (sometimes called semidried or sun blush), chopped plus 2 tbsp tomato oil
  • 1 large red onion, ends trimmed and spiralized on the flat blade of the spiralizer
  • 1 large courgette, halved widthways, ends trimmed and spiralized into thin noodles
  • 250g pouch pre-cooked spelt
  • 100g mixed olives, pips removed and chopped
  • 1 small pack of basil, shredded
  • green salad, to serve


  1. Heat oven to 200C/180C fan/gas 6. Place the peppers cut-side up on a roasting tray. Drizzle over 1 tbsp of the sundried tomato oil, season with sea salt and black pepper then roast for 20–25 mins until the peppers are tender.

  2. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the spiralized red onion. Cook for 2–3 mins until softened then transfer to a bowl.

  3. Add in the remaining ingredients and some seasoning. Once the peppers are cooked, generously fill them with the spelt mix and return to the oven for 5 mins to heat through. Serve with a green salad.

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