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"Belle" Peppers

Published Monday, 05 December, 2016 by Claire Duncan

Peppers with rice, garlic and herb cream cheese and cheddar. / Serves: 4



  • 4 Bell Peppers
  • 4 handfuls Rice (any dried variety)
  • 2 small tubs of garlic and herb cream cheese (Such as Roule or Boursin)
  • grated cheddar
  • salt and pepper


Preheat oven to 200C.

Cook rice according to packet instructions- add salt if required.

Cut each pepper in half, scoop out seeds. Place open side down on baking tray lined with tin foil- roast in oven for 20 mins.

Take peppers out of oven, turn open side up. Fill to the brim with cooked rice. Add a scoop of cream cheese (I usually add a quarter of a tub per pepper half), then top with grated cheddar. Add grinded peppercorns to taste.

Put stuffed peppers back in oven for 10-15 mins until grated cheese is melted and golden.

Note, I have substituted the rice for couscous and also used soft goats cheese and these work well too!

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