Hot & Spicy Roasted Stuffed Peppers

These stuffed peppers are brilliant on their own as a meal or can be made as a starter with smaller peppers. They are also excellent on a BBQ. Whatever you decide, if you like hot and spicy food you will love this recipe. It is also a good way of using up leftover rice.


  • 6 ozs 1½ Cups, Cooked Rice
  • 1, Large Green Pepper
  • 1, Large Red Pepper
  • ½ Tsp Black Pepper
  • 2 Tbsp Olive Oil
  • ½ Tsp Mild Chilli Powder
  • 1 Tsp Mixed Herbs
  • 2, Crushed Garlic Clove
  • ½ Tsp Mild Curry Powder
  • 1, Medium Finely Sliced Red Onion
  • 5, Chopped Sun Dried Tomatoes
  • 4, Chopped Baby Sweetcorn Cobs


  • Preheat oven to 200c and grease an oven proof dish.
  • Fry onions in olive oil, black pepper and garlic until soft. Add sun dried tomatoes, mixed herbs and baby sweetcorn, stir well and simmer on a low heat for 5 minutes.
  • Cut the peepers lengthways in half and de-seed.
  • Add rice to frying mixture and mix well together.
  • Fill the peppers with the mixture and place on an oven proof dish.
  • TIP: If cooking on the BBQ, use tinfoil to wrap the peppers in and cook until peppers are soft.
  • 6) Cook in oven for 15 minutes then grill for a further 5 minutes or until crispy.
  • 7) Serve immediately.
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Vegan Calling started as a number of scribbled down notes, recipe cards and our adaptations of favourite meals! We originally wanted to create a place for all these recipes to go so we originally thought of a cookbook. However, an online database allows us to not only avoid various stains and spills, we’re also now able to share our recipes with the rest of the web. Non-Vegan friends that come around for meals are always surprised at how delicious our various starters, main meals, desserts and everything in between taste so good! They’re always asking how we make them so wonderful without using animal products – this site lets them and everyone else know how we do it!

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