Spicy Vegetarian Stuffed Peppers

Here’s another delicious vegetarian idea which will help towards your “Five a day” and boost your intake of all those lovely vitamins. Most stuffed pepper recipes include rice, but this one doesn’t. You could serve with rice on the side if missed!
Carotino is a great source of carotenes, the nutrients that make give red, orange and yellow peppers their vibrant colours.


  • 4 large red, yellow or green peppers
  • 3 tablespoons Carotino oil
  • 300g/10.6 oz baby courgettes, sliced
  • 4 small tomatoes, roughly chopped
  • Fresh chopped oregano
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • ½ teaspoon dried chilli flakes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon capers, rinsed and drained
  • Salt and pepper


Carefully cut the tops of off four peppers and save them for later. Deseed the peppers and brush the insides with a little Carotino oil, then add salt and pepper to season. Place the peppers with their tops on upright on a baking sheet, greased with Carotino oil, then cook for about 15 minutes until the peppers are tender and lightly browned.

Meanwhile, for the filling, heat a couple of tablespoons of Carotino oil in a large frying pan, then add the onion, frying over a low heat for around five minutes until soft. Add the garlic and chilli flakes and fry for a further two minutes. Throw in the sliced baby courgettes and fry for a minute longer before adding the tomatoes. Season with a little salt and pepper to taste and cook for around 8-10 minutes until the tomatoes have softened. Add most of the oregano, reserving a bit to sprinkle on top later. Stir well, and then add the red wine vinegar and capers. Add a little more seasoning, if desired, and fill the roasted peppers with the mixture. Return the peppers to the oven for another 15 minutes to cook at 200º C/400º F or Gas Mark 6. Sprinkle the remaining oregano over the filling, replace the tops of the peppers and serve.

Serves 4