Stuffed peppers recipe

Get your carbs, protein, dairy and veg all at once

Wheat & gluten free Stuffed peppers recipe

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Preparation time: 15 mins
  • Cook time: 50 mins
  • Total time: 1 hr 5 mins
  • Yield: serves 3-6

Ingredients (Measures: Metric | US)

1 [1] green pepper, halved and cored
1 [1] red pepper, halved and cored
1 [1] yellow pepper, halved and cored
6 slices [6 slices] Parma ham or proscuitto
180g [1 cup] cooked rice (any type)
6 medium [6 medium] mushrooms, chopped & lightly sautéd
1 [1] egg, beaten
3 tbsp [3 tbsp] greek yogurt or fromage frais
75g [1 cup] cheese, grated
freshly ground black pepper


Preheat oven: 200°C, 400°F, Gas 6

  1. Arrange the split peppers in a greased ovenproof dish.
  2. Put 2 tbsps of rice in the base of each pepper.
  3. Mix the egg and the yogurt together and put 1 tbsp on top of the rice in each pepper.
  4. Scrunch each slice of meat into the peppers on top of the rice, then top with the mushrooms.
  5. Spoon the remaining egg mixture on top of the mushrooms, and cover the top with the grated cheese.
  6. Bake in the oven for 50 minutes.