Stuffed peppers bake

Fill peppers with mixed grains and feta, then bake in a tomato sauce for an easy, balanced midweek meal that delivers three of your five-a-day

  • Prep:8 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 438
  • fat 20g
  • saturates 6g
  • carbs 45g
  • sugars 0g
  • fibre 9g
  • protein 15g
  • salt 0.9g


  • 400g pouch microwave mixed grains
  • 130g feta, crumbled
  • ½ small bunch of mint, leaves picked and finely chopped
  • 400g can chopped tomatoes
  • 1 lemon, zested and juiced
  • 1 tbsp honey
  • 4 mixed coloured peppers, halved and deseeded (stalk left intact)
  • 50g pine nuts, toasted


  1. Heat the oven to 220C/200C fan/gas 7. Mix the grains, feta and mint together in a bowl with 1 tbsp hot water to loosen, then season. Tip the tomatoes, lemon zest and juice and honey into the base of a shallow casserole or ovenproof dish, then season and stir to combine.

  2. Arrange the peppers in the dish over the tomato mixture, cut-side up. Spoon the feta and grains mixture into the pepper halves to fill them. Cover with a lid or foil and bake for 30 mins. Uncover and bake for another 5 mins until the peppers are soft and the filling is lightly golden. Sprinkle over the pine nuts to serve.

Suggested recipes from this collection...