Stuffed Peppers with Rice

Any food I would try, any spectacular combinations I would discover, any exotic tastes I would enjoy the papules, there is in my heart an unlimited appetite for home-made foods, as my mom does.
Today I will present you the dish that my mom always prepares it for me whenever I go home: Stuffed Peppers with Rice, a vegetarian dish.

4 carrots • 1 medium onion • 400g leek
First of all, we need to prepare the peppers for stuffing by cutting the “caps” of each pepper and clean the bottom of the seeds.

Next step is to cut 1 onion and heat 1 tablespoon of oil in a saucepan to fry the onion until soft. After that, we add 1 grated carrot for flavour.

Add over 2-3 tablespoons of tomato puree or 250-300ml to tomato passata and the rest of the ingredients: rice, carrot, salt, and pepper. You can also add vegetable stock or water. Stir until the rice is half cooked.

I have used arborio (risotto) rice in this recipe, but basmati rice would be tasty or brown rice for a more nutty taste and texture.
With a wooden spoon, put the rice mixture in the pepper.

Put the pepper tray stuffed in the oven for 70-80 minutes at 160 degrees, or until the peppers are browned.
The final result should be moist but without too much remaining liquid.

Stuffed Pepers

This is one of the dishes that I can eat it also cold (the way I like it when I’m home during the summer )


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If you wanna also see my other recipes posts click here.


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