Skip to main content

Carrot & Cardamom Cream Cheese Rice Stuffed Peppers

A mixture of brown rice, raisins, parsley and the Carrot and Cardamom Cashew Cream Cheese makes the perfect stuffing for roasted peppers. Better still, grill the peppers over hot coals and stuff them with the warm mixture. YUM!

Makes 3


3 medium capsicums (we used yellow and red)
250g cooked brown rice
⅓ cup raisins
2 tbsp chopped parsley
½ jar (135g) Lauds Carrot & Cardamom Cashew Cream Cheese


  1. Preheat oven to 180C or air-fryer to 160C.
  2. Slice top ends off capsicums, about 1cm below the top- don’t throw the tops out, reserve for the lids. Gently remove the seed core from the capsicums and discard.
  3. Add warm brown rice to a bowl. Add raisins, parsley and Lauds Carrot & Cardamom Cashew Cream Cheese. Mix well. Divide the mixture between the hollowed out capsicums. Replace the tops and bake for 15 minutes in the oven or 8-10 minutes in the air fryer.
  4. Serve immediately.
  5. Leftovers, can also be enjoyed cold – store in an airtight container in the fridge for up to 2 days – or scattered over a green leaf salad.
More recipes