Baked Stuffed Peppers

oven baked stuffed peppers

There is no denying it that living on a diet of empty food cupboard concoctions and quickly grabbed meals from the supermarket while waiting to move house wasn’t the best for the waistline so I’ve banned baking recently. However unpacking all my cookbooks has brought some gems out that had laid in dusty storage for a while. As its bank holiday this coming weekend I canĀ guaranteeĀ there will be some sort of baking to celebrate this.

Aside from the lack of baking I’ve had to do recipe development for my school cookery club. Each term I like to mix in all different sides of cookery from the baking to the raw. Whenever you teach cookery in schools, in particularĀ primary, there are lots of restrictions you have to take in to account:

  • Age of kids
  • budget
  • size of class
  • availableĀ equipment
  • any ingredient restrictions etc.

For this particular school rules are: no nuts, 90 minutes for class (never ever underestimate how long it takes a child to cook) and a couple of catering ovens that only I have access to. The children can see in to the catering kitchen but are not allowed in on H&S grounds. Now can you understand how tricky it can be teaching cookery in schools and that it is often never given the justice it deserves? Bearing all of this in mind this term we are making:

  • Jam Tarts – linked to St Georges day
  • Cheesy breadsticks – simple introduction to breadmaking
  • Cornflake cookies – from Things we Make
  • Baked Stuffed Pepper
  • Raspberry CheesecakeĀ – hoping summer may finally be here when we make this

In cookery club as well as learning cookery skills it is also a chance to introduce the kids to foods, tastes and textures they may not be familiar with without pushing them too much out of their comfort zone. Kids are more likely to try new things when surrounded by their peers. At the same time the recipe must be easily accessible. You want the child to feel inspired to make the recipe again at home. You don’t want to be using expensive, obscure, hard to source ingredients as I believe that can put both kids and parents off.

stuffed peppers

Due to equipment and time limitations I am cheating with the ratatouille. Asda do a good tinned version that works well in this recipe. You can use different coloured peppers but bear in mind red ones are sweeter.

Baked Stuffed Peppers
Serves 1

  • 1 red pepper
  • 30g cous cous
  • 70g (around 3 heaped dessert spoonfuls) of ratatouille
  • 40g feta cheese
  1. Carefully slice the pepper in half along its length then pull out the centre with the seeds. Try and keep the bowl of the pepper intact.
  2. Pour the couscous in a bowl and just about cover with boiled water. Cover the bowl with cling film and leave for 5 minutes.
  3. Once the couscous is cooked fluff up with a fork then stir in the ratatouille.
  4. Crumbe the feta cheese in to the couscous mix and stir until well combined.
  5. Share the couscous mix between the peppers.
  6. Place the peppers in a baking tin then cook at 200Ā°c for 20-25 min until pepper is soft. Can be served hot or cold.




6 thoughts on “Baked Stuffed Peppers”

  • I am with you on all these issues. Over the Easter hols i did some family learning classes fir mums and children from 5-11 and the time flies away even though for this course I had someone to help with the paperwork which was brilliant! I just taught a simple bread rolls recipe and the kids loved it. If I ever do longer courses I would love to introduce more adventurous dishes such as these baked peppers. The thing I get most asked about on my adult courses is how to make a good curry!

    • They are allowed to use ovens but due to the ovens being in a working professional kitchen they are not allowed in the kitchen area due to other risks.

  • Completely agree about keeping things simple in cookery clubs – when we ran one for Year 7’s at school we quickly discovered brownies in an hour was a bit ambitious! These stuffed peppers look delicious, they are one of the few ways I enjoy eating red peppers.

    • My pupils are always asking me to make brownies with them but as you say they are quite tricky to do in an hour. A trick I use with many recipes is to pare the recipe down so it makes fairy cake sized versions, this way they are quicker to cook. However brownies don’t work too well with this method.

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