Rice and veg stuffed peppers

You may think that my baby eats absolutely everything, but this is not always the case. The most annoying, and I am sure you have been there before, is cooking something you are sure she will love, and then she will not even taste it. If all I cooked was an instant hit, there would be hell of a lot more recipes on the blog, let’s just say that. It is all about finding out what works for you, what tastes she likes the most, what veggies, and work from there to incorporate others.

Now, this one she really loved. She ate it for two days with no complaints, and so I will definitely making this and other variations in the future.

The recipe makes four large stuffed peppers. If you have any filling left over, I found that this is what she loves the most, so just cook it fully making sure that the rice is soft.

* indicates that the ingredient is organic / easily available in the UK as organic

Prep time 10 mins

Cooking time 50 mins

Serves 2 adults and a baby


4 peppers* (it is best if they can ‘stand’)

100g wholegrain rice* (if you use white rice, it will cook quicker)

1 small onion*

1 courgette*

1 carrot*

2 garlic cloves*

1 garlic and herbs stock cube*

1 can of chopped tomatoes*

1 teaspoon dry oregano

small bunch of parsley

100g Greek feta*

1 tablespoon olive oil*

salt and black pepper* to taste


In a non stick pan heat olive oil, add chopped onion, crushed garlic and rice, and fry for a minute. Now add grated carrot and courgette and fry for another few minutes. Dissolve stock cube in a glass of boiling water and add it to the pan. Cover and cook for 5 minutes. Add tomatoes and dry oregano and cook until your rice is almost cooked. When done, add chopped parsley and adjust seasoning. Meanwhile prepare your peppers by removing the core and all the seeds. To do this, gently cut around the stalk and pull it out without braking your peppers.

Heat the oven to 200C. Fill the peppers with rice and veg, pushing it with a spoon to make sure it is well filled in. Do not overfill it though, about 3/4 or just over is fine. Close your peppers with chunks of Greek feta and place in the oven for around 30 mins. Best served with simple green salad.

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