Mary Berry Stuffed Peppers Recipe

This classic Mary Berry Stuffed Peppers Recipe transforms vibrant bell peppers into edible bowls filled with a savory mix of rice, mushrooms, and melting cheese. Baked until the peppers are tender-sweet and the filling is bubbling, it is a versatile supper that serves as a hearty main for vegetarians or a colorful side dish for the whole family.

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Mary Berry Stuffed Peppers Ingredients

The Peppers:

• 4 large Red or Yellow Peppers: These varieties are sweeter than green peppers and roast beautifully.
• 1 tbsp Olive Oil: For roasting.

The Savory Filling:

• 100g (4 oz) Long-grain Rice: Cooked. You can also use basmati for fragrance.
• 2 tbsp Olive Oil: For sautéing.
• 1 Onion: Finely chopped.
• 1 Garlic clove: Crushed.
• 175g (6 oz) Mushrooms: Chestnut mushrooms, chopped small, add a meaty texture.
• 2 large Tomatoes: Skinned, deseeded, and chopped (or 200g canned chopped tomatoes, drained).
• 2 tbsp Tomato Purée: Deepens the flavor.
• Herbs: 1 tbsp chopped fresh oregano or 1 tsp dried oregano.
• 100g (4 oz) Cheddar Cheese: Grated, for binding and topping.
• Salt and Black Pepper: To taste.

How To Make Mary Berry Stuffed Peppers

1. Prep the Peppers: Preheat the oven to 200°C (180°C Fan / Gas 6). Slice the tops off the peppers (reserve the “lids”) and remove the seeds and white membranes from the inside. Brush the skins lightly with oil. Place them upright in a shallow ovenproof dish.
2. Par-Bake: Place the peppers (and lids) in the oven for about 15-20 minutes. This softens them slightly so they finish cooking at the same time as the filling later.
3. Cook the Rice: While the peppers bake, cook the rice in boiling salted water according to packet instructions until tender. Drain well.
4. Sauté the Filling: Heat the oil in a frying pan. Add the chopped onion and garlic, frying gently for a few minutes until soft. Increase the heat, add the mushrooms, and cook for another 2-3 minutes.
5. Combine: Stir in the chopped tomatoes, tomato purée, and herbs. Cook for a further 2 minutes to evaporate excess liquid. Remove from the heat. Stir in the cooked rice and half of the grated cheese. Season generously with salt and pepper.
6. Stuff and Bake: Spoon the savory rice mixture into the par-baked peppers, packing it in gently. Sprinkle the remaining cheese over the tops. Place the pepper “lids” back on (or leave them off for a crispier cheese top).
7. Final Roast: Return the dish to the oven for 20-25 minutes until the peppers are soft and wrinkled, and the cheese is melted and golden brown.

Recipe Tips

• Skinning Tomatoes: To skin fresh tomatoes easily, score a small cross on the base, plunge them into boiling water for 30 seconds, then into cold water. The skin will peel right off.
• Stable Peppers: If your peppers wobble in the dish, slice a very thin sliver off the base to make them stand flat (be careful not to cut a hole in the bottom!).
• Filling Variations: Mary often suggests adding diced ham, bacon, or leftover cooked chicken to the rice mixture for meat-eaters.
• Rice Texture: Ensure the rice is well-drained. Wet rice combined with the vegetable juices can make the filling soggy.

What To Serve With Stuffed Peppers

• Green Salad: A crisp vinaigrette salad contrasts with the soft, sweet peppers.
• Garlic Bread: Perfect for a hearty vegetarian supper.
• Roast Chicken: Serve one pepper alongside a breast of chicken for a complete meal.
• Sour Cream: A dollop on top adds a cool, creamy finish.

How To Store Stuffed Peppers

• Refrigerate: Store cooled peppers in an airtight container for up to 3 days.
• Reheat: Place in an ovenproof dish, cover loosely with foil, and bake at 180°C for 20 minutes until piping hot. Microwave reheating works but softens the peppers further.
• Freeze: You can freeze the cooked peppers. Thaw completely in the fridge before reheating in the oven.

Mary Berry Stuffed Peppers Nutrition Facts

• Calories: 320 kcal
• Fat: 16g
• Carbohydrates: 35g
• Protein: 10g
• Vitamin C: 200% DV

Nutrition information is estimated per stuffed pepper.

FAQs

Try More Recipes:

• Mary Berry​ Chicken Taleggio Recipe
• Mary Berry​ Chicken Stir Fry Recipe
• Mary Berry​ Chicken Veronique Recipe