Stuffed peppers in a creamy tomato sauce

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves 4


By Olia Hercules
From Saturday Kitchen


For the stuffed peppers

  • 70g/2½oz brown or white rice
  • 2 tbsp butter
  • splash olive oil
  • 1 onion, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 2 celery sticks, finely chopped
  • 100g/3½oz sweetcorn kernels or peas
  • 1 green apple, cored and diced
  • small handful fresh thyme leaves
  • salt and ground white pepper
  • 4 large red peppers, tops sliced off, seeds removed

For the sauce

  • 2 tbsp butter
  • splash olive oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2 large ripe tomatoes (or 400g tin chopped tomatoes), peeled and grated
  • 100g/3½oz crème fraîche or thick double cream
  • 200ml/7fl oz vegetable stock
  • sprinkle sugar (optional)
  • salt and ground white pepper

To serve

  • chopped fresh parsley and dill, to garnish
  • 100g/3½oz yoghurt
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