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Classic Salad Dressing

Stuffed Peppers

Preparation Time: 15 mins, Cooking Time: 30 mins

Serves 4


  • 4 peppers, 2 yellow, 2 red
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 courgette, finely diced
  • 1 clove garlic, crushed
  • 250g pouch basmati rice
  • 1 tsp dried mixed herbs
  • 100g cherry tomatoes, halved
  • 4 tbsp Mary Berry’s Classic Salad Dressing
  • 2 tbsp chopped coriander


  1. Preheat the oven to 200oC, gas mark 6.

  2. Halve the peppers lengthways through the stalk and remove the seeds. Place cut side up on a baking tray.

  3. Heat the oil in a large frying pan and fry the onion, courgette and garlic for 5-6 minutes. Add the rice, mixed herbs and cherry tomatoes and cook for 1-2 minutes. Stir in the dressing and coriander, season to taste.

  4. Fill the pepper halves with the rice mixture and bake for 30 minutes until peppers have softened.


    Cooks tip

    Use flavoured rich pouches such as coconut rice instead of plain basmati for an extra flavour boost. Try swapping Classic dressing for the Light Salad Dressing.


Roasted Mediterranean Vegetables - Drizzle over some courgettes, cherry tomatoes, peppers and red onion, then cook in the oven until caramelized.

Roast Potatoes - Toss par boiled new potatoes in Mary Berry’s Salad Dressing and arrange in a roasting tray with a drizzle of olive oil. Serve in a salad or as a side dish.

Creamy Prawn, Avocado & Artichoke Rice - Cook wild basmati rice in boiling water until tender and drain. Meanwhile, griddle corn on the cob until slightly charred and cut off the kernels with a sharp knife, then place large raw tiger prawns on the griddle for 2-3 minutes until cooked and stir into the rice with the corn, diced avocado and sliced chargrilled artichokes in oil. Drizzle over Classic Salad Dressing, season and toss together.


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