Side dish

Stuffed Peppers recipe

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Jarred peppers stuffed with cheese and breadcrumbs, finished with a squeeze of lemon and grilled. Taken from a Jamie Oliver 30 Minute Meal.

  • Prep5m
  • Cook15m
  • Total20m

This side dish is from Jamie Oliver’s Moroccan Lamb Chop 30 Minute Meal recipe. I was intrigued by the peppers because they took no time to assemble and looked like they could accompany all sorts of dishes.

Despite the super quick turnaround time this side dish is really tasty. The peppers have been pre-roasted and have a sweet, charred taste. They're soft and salty from soaking in brine so you won’t need to add any extra salt.

I’ve modified the original recipe to include breadcrumbs, which I combine with the cheese and stuff into the peppers as well as sprinkling on top.


Stuffed Peppers

  • Prep5m
  • Cook15m
  • Total20m
Serves: 2


  • olive oil
  • 460g jar of roasted peppers
  • 50g mature cheddar cheese, grated
  • large handful breadcrumbs
  • squeeze of lemon juice


  1. Preheat your grill on a medium setting and oil the bottom of an oven proof dish that will fit a 460g jar of roasted peppers snugly.
  2. Remove the peppers from their jar and drain well.
  3. Mix 50g of Cheddar cheese and a large handful of breadcrumbs together then stuff each pepper with roughly 1 tablespoon of the mixture.
  4. Place the peppers into the oven proof dish and then squeeze over a little lemon juice.
  5. Top with the remaining cheese and breadcrumb mixture then drizzle with olive oil.
  6. Place under the grill (but not too close to the heating element) for 10-15 minutes until the topping has turned golden brown.

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