Brooklands College
Facebook Twitter Instagram Call
Call us 01932 797 700
Accessibility & Translation

Summer Recipe Ideas

Monday, 17th May 2021

Summer is the ideal time to eat a diet with more vegetables and fruit – just because there are more available options really. Now we are returning to work rather than home-working it is nice to have no fuss recipes. 

We have given you salad recipes and ideas in previous blogs – but stuffed vegetables are a lovely summer recipe. I first had these In Greece – beautiful beefsteak tomatoes with a spiced mince and vegetable filling. But, following on from the last blog – gluts from allotments-  courgettes are another veg that can be stuffed. Stuffed Vegetables can be used as a main, side dish or a starter depending on the portion size, herbs can add flavours and some types are just as good cold!  I have added a recipe idea. 

RECIPE – Stuffed peppers

The filling mixture can be used for stuffed tomatoes- you don’t need to bake them first- just hollow out and stuff.

You cou also stuff large mushrooms with the mixture: again don’t bake 1st and instead of the 100g mushrooms in the filling just use the stalks of the large mushrooms. 

Add a side salad to serve 

If you have too much filling- I bake it off in a separate dish

Ingredients (serves 2):

  • 1 tablespoon oil (rapeseed or sunflower) 
  • 2 red peppers
  • 1 medium red onions or 4 spring onions chopped
  • 8 cherry tomatoes each cut into 4
  • Salt- ¼ teaspoon.
  • 2 cloves of crushed garlic
  • 1 x 250g packet of cooked basmati rice
  • 100g mushrooms chopped
  • 1 courgette chopped small
  • Pepper to taste
  • 1 tablespoon pesto sauce (optional)
  • 150g grated cheddar cheese (low fat) or use feta cheese (or Vegan alternative)


  1. Preheat the oven to 200*C fan 180*C gas4/5
  2. Cut the peppers in half place on a lined baking sheet cut side down- cook for 20 minutes
  3. Meanwhile fry the chopped onion and mushrooms in the oil until soft- add the garlic and fry 30 seconds 
  4. Open the rice, place in a bowl stir and break down the lumps
  5. Add the cooked onions and mushroom mixture  tomatoes and courgette- stir well
  6. Add the pesto, salt and pepper to taste.
  7. Place peppers into an overproof dish fill with the rice mixture
  8. Top with the cheese, return to the oven bake for approximately 30 minutes until the cheese is bubbling.         

A word about our learners- we are coming into practical synoptic (exam) season so we will be very busy as a team facilitating this- our next blog may be in a few weeks, but in a way we might like to share some of their work- which is amazing!! (but many classic dishes so higher in calories!!!). 

We are also re opening the college restaurant – all being well on the 19th May – please support our learners and use this great facility! 

– Sue, Hospitality & Catering lecturer

Contact Us

Brooklands College Weybridge Campus

Heath Road, Weybridge, Surrey KT13 8TT

Brooklands College Ashford Campus

Stanwell Road, Ashford TW15 3DU