Slimming World Vegan stuffed peppers

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If youʼre looking for a healthy lunch that packs a punch, give these spicy baked peppers a go. Theyʼre loaded with filling rice and butter beans to keep you going till tea!


  • 2 large red peppers, halved lengthways and deseeded
  • 2 large yellow peppers, halved lengthways and deseeded
  • Low-calorie cooking spray
  • 1 bunch spring onions, sliced
  • 1 garlic clove, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 tsp dried mixed herbs
  • 2 tbsp tomato purée
  • 200g dried long-grain rice
  • 400ml hot vegetable stock, suitable for vegans
  • 400g can butter beans, drained and rinsed
  • Chopped fresh parsley, to serve
  • Mixed salad leaves, to serve


  • Preheat your oven to 220°C/fan 200°C/gas 7.
  • Lightly season inside each pepper half, then place them cut-side down on a non-stick baking tray and roast for 12-15 minutes.
  • Meanwhile, spray a large non-stick saucepan with low-calorie cooking spray and place it over a medium heat.
  • Add the spring onions, garlic and chilli and stir-fry for 30 seconds. Stir in the herbs, tomato purée and rice.
  • Pour in the stock, stir and bring the mixture to the boil.
  • Cook for 10-12 minutes or until the rice is tender and most of the stock has been absorbed.
  • Stir in the butter beans and season to taste.
  • Remove the pepper halves from the oven (leaving the oven on).
  • Turn them over and spoon in the rice mixture until each pepper is completely filled and has a nicely rounded top.
  • Return the peppers to the oven and bake for 5 minutes or until the tops are lightly browned.
  • Scatter over the chopped parsley and serve hot, with salad leaves.


  • Serving: 4 peppers
  • Calories: 313kcal
  • Carbohydrates: 59.4g
  • Protein: 17.4g
  • Fat: 2.8g
  • Saturated Fat: 0.5g
  • Sodium: 34mg
  • Potassium: 1597mg
  • Fiber: 14.1g
  • Sugar: 12.9g
  • Calcium: 120mg
  • Iron: 9mg

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