Comments 4

Stuffed Peppers, Three Ways

Pepper Pots Three Ways

The campaigns I get to take part in as a blogger are always a fun part of the gig, but the EU-funded #ItsPepperTime campaign has to be my favourite of the year so far – it’s so up my street. My mission today is to show you how quick, easy and worth doing more often Pepper Pots are.


Pepper Pots, here, are capsicum peppers sliced right down the middle, deseeded and stuffed then baked in a hot oven for about 15-20 minutes until both pepper and filling are cooked and delicious and melty and just right in every way possible. I say 15-20 minutes because that’s the general consensus, but in my oven, and to cater to my personal taste, I’ll sometimes leave them in there up to 40 minutes to make that pepper really soft – keep an eye on it and yank it out when it suits you.

The possibilities are about as close to endless as it gets when it comes to filling your peppers, but I’ve got three ideas to start you off.

The Brunch Pepper Pot

Egg and Feta Stuffed Peppers

Cube some feta and avocado pretty finely and crumble into the bottom of your pepper pot, then crack an egg on top and bake. Personally, I still haven’t managed soft yolk perfection when baking eggs this way – uncooked egg white repulses me too much to take risks, you know? If you’ve got tips, share them in the comments. I have serious learning to do here. If you’ve never experienced the avo + feta combo when baked, I suggest you jump on this one immediately, it’s a serious treat.

The Beef and Kale Pepper Pot


Beef and Kale Pepper Pots

I fried off some kale for about 5 minutes to get it started, then added to a bowl with leftover meat (pulled from ribs I got with a Chinese takeaway) and a big handful of grated cheese, seasoned with a little salt and pepper, then stuffed the peppers and baked. This was by far my favourite combo. I definitely recommend cheddar in your Pepper Pots, that meltiness is hard to beat.

The Pesto Pepper Pot

Pesto Stuffed Peppers

Pesto Pepper Pots

Feta, pesto, pine nuts, all mixed together and jammed into peppers, maybe topped with some parmesan too, then baked. These went down very very well with my vegetarian loved ones.

What would your top Pepper Pot combos be? Hit me up in the comments.

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This entry was posted in: Lunches


  1. Wow! What wonderful recipes ๐Ÿ™‚ I love the Chinese beef idea! Will have to take note for next time I have leftovers.

  2. Green pepper FTW! The pesto one sounds amazing, and I totally agree with the baked egg thing, uncooked egg white just isn’t the one at all! x

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