Stuffed peppers with rice are a classic of Mediterranean cuisine: a colorful, light, and flavorful dish. This recipe is ideal as a vegetarian main course or as a one-dish meal, perfect for summer days but delicious all year round. They are easy to prepare, and the result wins everyone over with the contrast between the sweetness of the peppers and the soft, aromatic filling of rice and vegetables.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients for Stuffed Peppers with Rice
- 4 peppers (Small Yellow)
- 1 pepper (Green)
- 2 onions
- 1 1/4 cups rice
- 2 tbsp extra virgin olive oil
- 3 tomatoes (medium and ripe)
- 1 tsp salt
- 1 pinch black pepper
- 1 bunch chopped parsley
- 3 cups water (2 cups to cook the rice and 1 cup in the tray for baking)
Tools for Stuffed Peppers with Rice
- 1 Skillet
- 1 Baking Tray
- 1 Knife
- 1 Spoon
Steps for Stuffed Peppers with Rice
To prepare stuffed peppers with rice, finely chop the onions and cut the green pepper and tomato into small pieces. In a skillet, heat the olive oil. 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 cook for a few minutes.
Add the chopped parsley and stir again.
Now add the rice to the skillet, pour in 2 cups of water, and
stir everything to combine the ingredients.
Cook for 5 minutes with the lid on.
Meanwhile, wash the small peppers, cut off the top, and remove the seeds and inner filaments.
Fill the peppers with the seasoned rice, not filling to the brim to allow space for the rice to expand during cooking.
Place the stuffed peppers in a baking tray.
Add the remaining rice to the tray,
drizzle with a bit of oil
the remaining water, and bake in a preheated oven at 356°F (180°C) for about 45 minutes, until the peppers are soft and slightly golden.
Let cool for a few minutes and serve the stuffed peppers with rice.
In the fridge: store in an airtight container for up to 2 days.
In the freezer: you can freeze them already cooked, once cooled, and keep them for about 1 month.
Reheating: before serving, heat them in the oven at 356°F (180°C) for 10 minutes or in the microwave.
FAQ (Questions and Answers)
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 creaminess to the dish.
