While you’re running around getting stocking stuffers for Christmas, why not stuff some peppers. This holiday stuffed peppers recipe is a warm, hearty, and comforting meal idea that will be a welcome treat during the holiday madness when you’re busy balancing so many other things. Not only is it healthy, it’s easy to make. Its rich flavours and bold kick will warm you right up for the season.
Use only red and green peppers to give this recipe a holiday flair. Since the peppers are self-contained, they can easily be served at any holiday gathering or would be perfect for your family night in!
The ingredients in this stuffed peppers recipe can be switched up to include your favourite veggies or a different kind of cheese, the choice is yours and will suit all tastes. Frank’s RedHot® Smoked Chipotle Sauce gives it a delicious and warm flavour and brings all of the ingredients together, allowing you to treat your taste buds without agonising over the spice rack.
Try your hand at spicing up a classic holiday recipe and join the club! Hot Sauce Club was born out of a love for flavour and heat by a team passionate about connecting a community of like-minded hot sauce lovers. Share your hot sauce recipe and tag @hot.sauce.club.
disclosure: this is a partnered post
Holiday Stuffed Peppers Recipe
Ingredients
- Red and Green Peppers (one per person as a side, or 2 per person as a main)
- Orzo
- Sundried Tomatoes
- 80g Feta Cheese
- 20g Cheddar Cheese
- Frank’s RedHot® Smoked Chipotle Sauce
- 1 Onion
- 1 Spring Onion
- 1 Chilli
- Tomato Puree
- Salt and Pepper
- Fresh coriander
- Soured Cream to serve
Method
Pre-heat the oven to 180 degrees. Part-boil the orzo until al dente. While this is cooking, fry onion, chilli and sundried tomato in a pan until softened. Drain the orzo and add to the pan with the vegetables. Season with salt and pepper and add in a teaspoon of tomato puree and a generous few shakes of Frank’s RedHot® Smoked Chipotle Sauce. Turn off the heat and stir through the feta cheese and a handful of freshly chopped coriander.
Hollow out the peppers and fill with the orzo mixture. Bake for 20-25 minutes. Remove from the oven and sprinkle over the cheddar cheese. Return to the oven until the cheese topping has melted. Serve with a sprinkle of coriander, chopped spring onion and a dollop of soured cream. You can also add a few more dashes of Frank’s RedHot® Smoked Chipotle Sauce for extra heat!
