Stuffed peppers are a hearty and colorful dish that’s perfect for any occasion. With tender, roasted bell peppers filled to the brim with a delicious mixture of rice, vegetables, and cheese, it’s a meal that satisfies both hunger and taste. This recipe is not only about flavor but also about nutrition, making it a favorite among families seeking a wholesome, filling dinner.
What You’ll Need for Stuffed Peppers
Here’s a list of all the ingredients you will need to whip up these delightful stuffed peppers:
- 4 large red bell peppers
- 200 g (1 cup) white rice
- 350 ml (1.5 cups) water
- 1 teaspoon turmeric
- 1/2 teaspoon salt (for the rice)
- 15 g (1 tablespoon) butter
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, grated or diced
- 250 g (about 1 cup) mushrooms, chopped
- 250 g (1 cup) canned tomatoes, diced
- 2 cloves garlic, minced
- 1/2 chili pepper, finely chopped
- 2 spring onions, chopped
- 1 teaspoon sugar
- 1 teaspoon paprika powder
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 large egg
- 2 tablespoons breadcrumbs
- 150 g (1.5 cups) cheddar cheese, grated
- 150 g (1.5 cups) mozzarella cheese, grated
- Fresh parsley, chopped
- 250 g (about 2.5 cups) cabbage, finely shredded
- 1 medium apple, julienned or diced
- 1 tablespoon olive oil (for the cabbage salad)
- 1 tablespoon lemon juice (for the cabbage salad)
- Salt and black pepper to taste (for the cabbage salad)
- 200 g (about 1 cup) plain yogurt
- 1 teaspoon olive oil (for the yogurt sauce)
- 1 teaspoon lemon juice (for the yogurt sauce)
- 1 clove garlic, minced (for the yogurt sauce)
- 2 tablespoons fresh dill, chopped (for the yogurt sauce)
Step-by-Step Stuffed Peppers Recipe
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Cook the Rice: Start cooking the rice by combining 200 grams of rice with 350 ml of water, 1 teaspoon of turmeric, 1/2 teaspoon of salt, and 15 grams of butter in a medium saucepan. Bring to a boil, reduce the heat, cover, and simmer for 12 minutes until the rice is tender and water is absorbed. Let it rest covered.
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Prepare the Bell Peppers: Wash the 4 red bell peppers and cut off their tops, saving them. Carefully remove seeds and membranes, and set them aside for later.
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Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Add 1 teaspoon of sugar, 1 teaspoon of paprika, and 1/2 teaspoon of salt, stirring to combine.
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Add Carrots and Mushrooms: Stir in the grated carrot and cook for an additional 2 minutes. Then add 250 grams of chopped mushrooms and cook for 4-5 minutes until browned. Season with 1/2 teaspoon of dried thyme and black pepper.
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Mix in Tomatoes and Herbs: Stir in 250 grams of canned tomatoes, 1 teaspoon of dried basil, minced garlic, chili pepper, parsley, and spring onions. Cook for 2-3 minutes until fragrant, then remove from heat.
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Combine the Filling: In a large bowl, mix the cooked rice with the vegetable mixture. Add 1 beaten egg and 2 tablespoons of breadcrumbs, stirring thoroughly. Incorporate 150 grams of grated cheddar cheese (save some for garnish).
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Preheat the Oven: Set your oven to 180 degrees C (350 degrees F). Brush the outside of each bell pepper with olive oil and arrange them in a baking dish. Season the insides with salt and pepper.
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Stuff the Peppers: Fill each bell pepper with the rice and vegetable stuffing. Top with grated mozzarella cheese and drizzle some olive oil. Sprinkle with dried oregano.
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Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and the peppers are tender.
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Prepare the Cabbage Salad: While the peppers are baking, mix shredded cabbage, apple, and spring onions in a bowl. For the dressing, combine 1 tablespoon of olive oil, 1 tablespoon of lemon juice, salt, and pepper. Pour the dressing over the salad and mix well.
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Make the Yogurt Sauce: In another bowl, stir together 200 grams of plain yogurt with 1 teaspoon of olive oil, 1 teaspoon of lemon juice, minced garlic, dill, salt, and pepper. Mix until smooth and refrigerate until serving.
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Serve: Once the stuffed peppers are done, let them sit for 5 minutes before serving. Garnish with fresh parsley, if desired. Serve hot alongside the cabbage salad and yogurt sauce.
How to Serve Stuffed Peppers
After your stuffed peppers are out of the oven, they make a stunning centerpiece for your dining table. Plate them individually or serve them family-style in a large dish. A side of cabbage salad adds a refreshing crunch, while the yogurt sauce provides a creamy, tangy complement. For an added twist, you could serve them with slices of crusty bread or a side of steamed vegetables.
Expert Tips for Stuffed Peppers
- Make Ahead: You can assemble the stuffed peppers a day in advance and keep them in the fridge until you’re ready to bake them. This makes for an easy dinner option.
- Cheese Options: Feel free to get creative with cheese! Feta or goat cheese can add a unique flavor twist to your stuffing.
- Add Protein: Want to make it heartier? You can mix in cooked ground beef, turkey, or lentils into the filling for an extra boost of protein.
Stuffed Peppers FAQs
Can I use different types of peppers?
Absolutely! Feel free to use green or yellow peppers or even mini bell peppers for a fun twist.
Can I freeze stuffed peppers?
Yes, you can freeze unbaked stuffed peppers. Just be sure to wrap them well. To cook, bake them straight from the freezer, adding extra time as needed.
What can I substitute for rice?
Quinoa or couscous are great alternatives if you’re looking for something different. Both will give you a wonderful texture in your stuffing!
Give these stuffed peppers a try the next time you want a wholesome, flavorful meal that’s sure to impress. It’s easy to make, full of nutrients, and everyone will love how it looks and tastes. Enjoy your cooking adventure!
Stuffed Peppers
Ingredients
Method
- Cook the rice by combining the rice, water, turmeric, salt, and butter in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 12 minutes until tender.
- Wash the bell peppers, cut off tops, remove seeds and membranes.
- Heat olive oil in a large pan over medium heat. Sauté onion for 2-3 minutes until softened.
- Add sugar, paprika, and salt; stir to combine.
- Add grated carrot and cook for 2 minutes, then add chopped mushrooms and cook for 4-5 minutes until browned. Season with thyme and black pepper.
- Stir in canned tomatoes, basil, minced garlic, chili pepper, parsley, and spring onions. Cook for 2-3 minutes then remove from heat.
- In a large bowl, mix cooked rice with the vegetable mixture. Add beaten egg, breadcrumbs, and shredded cheddar cheese (reserve some for garnish).
- Preheat the oven to 180 degrees C (350 degrees F). Brush the outside of each bell pepper with olive oil and place them in a baking dish. Season the insides with salt and pepper.
- Stuff each bell pepper with the rice and vegetable filling. Top with mozzarella cheese and drizzle with olive oil. Sprinkle with oregano.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until cheese is golden and peppers are tender.
- While peppers are baking, mix cabbage, apple, and spring onions in a bowl. For dressing, combine olive oil, lemon juice, salt, and pepper.
- In a separate bowl, mix yogurt, olive oil, lemon juice, minced garlic, dill, salt, and pepper until smooth. Refrigerate.
- Let the stuffed peppers sit for 5 minutes before serving. Garnish with fresh parsley, if desired. Serve with cabbage salad and yogurt sauce.