Rice stuffed peppers are a classic of Mediterranean cuisine: a colorful, light, and flavorful dish. This recipe is ideal as a vegetarian main course or a single dish, perfect for summer days, but delicious in every season. They are simple to prepare, and the result captivates everyone thanks to the contrast between the sweetness of the peppers and the soft and aromatic filling of rice and vegetables.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients for Rice Stuffed Peppers
- 4 peppers (Small yellow)
- 1 pepper (Green)
- 2 onions
- 1 1/4 cups rice
- 2 tbsps extra virgin olive oil
- 3 tomatoes (Medium and ripe)
- 1 tsp salt
- 1 pinch black pepper
- 1 bunch chopped parsley
- 3 cups cups water (2 cups to cook the rice and 1 cup in the baking pan for oven cooking)
Tools for Rice Stuffed Peppers
- 1 Pan
- 1 Baking Pan
- 1 Knife
- 1 Spoon
Steps for Rice Stuffed Peppers
To prepare the rice stuffed peppers, finely chop the onions and cut the green pepper and tomato into small pieces. Heat the olive oil in a pan. Add the chopped onion and let it soften.
Add the tomatoes,
the green pepper, season with salt and pepper, add a teaspoon of paprika, stir and let it cook for a few minutes.
Add the chopped parsley and stir again.
Now add the rice into the pan, pour in 2 cups of water and
mix everything to combine the ingredients.
Let it cook for 5 minutes with the lid on.
In the meantime, wash the small peppers, cut the top off and remove the seeds and internal filaments.
Fill the peppers with the seasoned rice, without reaching the top to allow space for the rice to swell during cooking.
Place the stuffed peppers in a baking pan.
Pour the leftover rice into the pan,
add a drizzle of oil
the remaining water, and bake in a preheated oven at 356°F for about 45 minutes, until the peppers are soft and slightly golden.
Let them cool for a few minutes and serve the rice stuffed peppers.
In the refrigerator: store in an airtight container for up to 2 days.
In the freezer: you can freeze them already cooked, once cooled, and store them for about 1 month.
Reheating: before serving, heat them in the oven at 356°F for 10 minutes or in the microwave.
FAQ (Frequently Asked Questions)
What type of rice can I use?
You can use Carnaroli, Arborio, or long-grain rice. Avoid those that overcook easily.
Can I add cheese to the filling?
Sure! Mozzarella, scamorza, or feta will add more creaminess to the dish.
