Rainbow stuffed peppers

Rainbow stuffed peppers

Thrive on Five
Dan Jones

This brightly coloured family meal is packed full of tasty vegetables. We use leeks, mushrooms and tomatoes in this version, but any of the kids’ favourite vegetables can be used instead. Add couscous for a more substantial meal.


Quantity Ingredient
4 peppers, (640g)
2 tablespoons olive oil
1 large onion, chopped, (240g)
3 small leeks, trimmed and chopped, (240g)
240g chestnut mushrooms, chopped into small pieces
sea salt
freshly ground black pepper
3 large tomatoes, chopped, (240g)
80g sultanas
80g pine nuts
large handful chopped mint leaves
3 tablespoons balsamic vinegar
100g parmesan cheese, finely grated


  1. Put a saucepan of water on to boil. Wash the peppers and slice off the tops. keeping the stalks intact. Remove the seeds and place the peppers (without the tops) in the saucepan of boiling water for two minutes. Drain carefully and run under cold water. Set aside.
  2. Preheat the oven to 200°C.
  3. To prepare the stuffing, heat the oil in a large frying pan and fry the onion, leeks and mushrooms with a little salt for about 10 minutes. When the vegetables are soft and the onion has turned golden, remove from the heat and place in a bowl.
  4. Add the tomatoes, sultanas, pine nuts, mint, balsamic vinegar and half the cheese to the bowl. Mix together and season to taste. Fill the peppers with the stuffing and place in an ovenproof dish, arranging any excess stuffing around the base of the dish. Sprinkle the remaining cheese on top of each filled pepper and replace the pepper ‘lids’ on the tops.
  5. Bake in the oven for 20 minutes. Eat hot or cold.
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