Mary Berry's baked stuffed peppers with salad dressing recipe
Mary Berry’s sweet tooth and delicious desserts are legendary – but there’s more to the so-called Queen of Baking than puddings. She even has own range of dressings and sauces, launched with her daughter, Annabel, and has created a series of simple, savoury recipes to complement them.
These stuffed peppers, for example, are finished with a creamy dressing, bringing all of the ingredients together beautifully. The dish can be served as a light main or a substantial side, and is perfect served at barbecues or picnics (the peppers are still delicious when eaten cold).
Tip: For an extra burst of flavour, substitute the plain basmati rice for a flavoured alternative, such as coconut rice.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 2 yellow peppers
- 2 red peppers
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 courgette, finely diced
- 1 clove garlic, crushed
- 250 g pouch basmati rice
- 1 tsp dried mixed herbs
- 100 g cherry tomatoes, halved
- 4 tbsp salad dressing (we like Mary Berry’s Classic Salad Dressing)
- 2 tbsp coriander, chopped
- 2 yellow peppers
- 2 red peppers
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 courgette, finely diced
- 1 clove garlic, crushed
- 8.8 oz pouch basmati rice
- 1 tsp dried mixed herbs
- 3.5 oz cherry tomatoes, halved
- 4 tbsp salad dressing (we like Mary Berry’s Classic Salad Dressing)
- 2 tbsp coriander, chopped
- 2 yellow peppers
- 2 red peppers
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 zucchini, finely diced
- 1 clove garlic, crushed
- 8.8 oz pouch basmati rice
- 1 tsp dried mixed herbs
- 3.5 oz cherry tomatoes, halved
- 4 tbsp salad dressing (we like Mary Berry’s Classic Salad Dressing)
- 2 tbsp cilantro, chopped
Details
- Cuisine: British
- Recipe Type: Vegetarian
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
- Halve the peppers lengthways through the stalk and remove the seeds. Place cut side up on a baking tray.
- Heat the oil in a large frying pan and fry the onion, courgette (zucchini) and garlic for 5-6 minutes. Add the rice, mixed herbs and cherry tomatoes and cook for 1-2 minutes. Stir in the dressing and coriander (cilantro), and season to taste.
- Fill the pepper halves with the rice mixture and bake for 30 minutes, until the peppers have softened.
Recipe courtesy of Mary Berry’s Salad Dressings.
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Mary Berry's quiche Lorraine recipe
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