Easy baked stuffed peppers recipe

A Chinese-style tasty rice stuffing in soft and sweet peppers

Preparation time: 5 minutes
Cooking time: 30 minutes


  • 4 large red peppers, halved and deseeded
  • Olive oil
  • 250g carton of egg-fried rice
  • 198g can of sweetcorn, drained
  • 50g (2oz) frozen peas
  • 1 tbsp coriander, chopped
  • Salt and freshly ground black pepper
  • 8 medium eggs


How to make easy baked stuffed peppers

1. Preheat the oven to 200°C/400°F/ Gas 6.

2. Place the peppers on a baking sheet and brush them on the inside and cut edges with the olive oil. Place the baking sheet in the oven and bake the peppers for 15 minutes.

3. Meanwhile, mix together the eggfried rice, sweetcorn, peas, coriander and seasoning.

4. Remove the peppers from the oven and spoon the rice mixture into the cavities, pressing the mixture down well and hollowing it slightly in the centre. Break an egg into each pepper and grind a little black pepper on top of each one.

5. Return the baking sheet with the peppers to the oven and bake for a further 12-15 minutes, or until the eggs have just set.

6. Remove the peppers from the oven and serve two halves per person, with soy sauce to drizzle over the rice. Accompany with creamy dressed leaves salad if you like.

© Just One Pot Dairy cookbook

More pepper recipes to enjoy:

Potato salad with red peppers
Red wine chicken with peppers
Risotto stuffed tomatoes and peppers
Rib eye steak with roasted red peppers
Red pepper panini

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Jamie's fish pie


Average rating: 3.5/5
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Gordon's training video: How to prepare peppers

Gordon Ramsay shows you the best way to prepare peppers in this how to video

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Thursday 19 November 2009
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