Stuffed Peppers with Rice and Herbs
Bell peppers filled with fragrant rice, fresh herbs, and warm spices like cinnamon and cumin, finished with plum tomatoes. Serves four.
TOTAL TIME
1 hr 56 min
ACTIVE TIME
22 min
QUANTITY
~1.3 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/17
Tools0/13
Ingredients0/17 gathered · 4 servings
1piece
3clove
20g
15g
10g
3piece
60ml
200g
2tbsp
1tsp
0.5tsp
0.5tsp
0.5tsp
1.5tsp
400ml
1piece
4piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 3clove | — | — | |
| 3 | | 20g | — | — | |
| 4 | | 15g | — | — | |
| 5 | | 10g | — | — | |
| 6 | | 3piece | — | — | |
| 7 | | 60ml | — | — | |
| 8 | | 200g | — | — | |
| 9 | | 2tbsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 0.5tsp | — | — | |
| 12 | | 0.5tsp | — | — | |
| 13 | | 0.5tsp | — | — | |
| 14 | | 1.5tsp | — | — | |
| 15 | | 400ml | — | — | |
| 16 | | 1piece | — | — | |
| 17 | | 4piece | — | — |
Tools16 items
Serveware1 item
Procedure61 steps
1 of 61
Heat the oven to 190 °C.
⏱ 10 min
2 of 61
Set the onion on the chopping board.
White onion · 1 piece
⏱ 5s
ResultWhite onion3 of 61
Peel away the papery outer skin of the onion and discard it.
⏱ 20s
ResultPeeled onion4 of 61
Finely chop the peeled onion into small dice.
⏱ 45s
ResultFinely chopped white onionused in step 165 of 61
Lay the garlic cloves on the chopping board.
Garlic · 3 clove⏱ 5s
ResultGarlic6 of 61
Lay the flat of the knife over each clove and press down just enough to split the skin, then pull the skin away and discard it.
⏱ 20s
ResultPeeled garlic cloves7 of 61
Lay the flat of the knife over each peeled clove and press down firmly with your palm to crush it flat.
⏱ 15s
ResultCrushed garlic cloves8 of 61
Gather the crushed cloves together and rock the knife over them until finely minced.
⏱ 30s
ResultMinced garlicused in step 239 of 61
Place the parsley on the chopping board.
Flat-leaf parsley · 20 g⏱ 5s
ResultFlat-leaf parsley10 of 61
Gather the parsley leaves and stems together and chop finely.
⏱ 30s
ResultFinely chopped parsley11 of 61
Slide the finely chopped parsley off the board into a small bowl and set it aside.
⏱ 8s
ResultFinely chopped parsleyused in step 4112 of 61
Place the mint leaves on the chopping board.
Fresh mint leaves · 15 g⏱ 5s
ResultFresh mint leaves14 of 61
Slide the finely chopped mint off the board into a second small bowl and set it aside.
⏱ 8s
ResultFinely chopped mintused in step 4215 of 61
Place the dill on the chopping board.
Fresh dill · 10 g⏱ 5s
16 of 61
Chop the dill fronds finely, discarding any thick stalks.
⏱ 20s
ResultFinely chopped dill17 of 61
Slide the finely chopped dill off the board into a third small bowl and set it aside.
⏱ 8s
ResultFinely chopped dillused in step 4318 of 61
Place the tomatoes on the chopping board.
Plum tomatoes · 3 piece⏱ 5s
ResultPlum tomatoes19 of 61
Cut the tomatoes into small dice, about 1 cm, discarding the cores.
⏱ 40s
ResultDiced tomatoes20 of 61
Slide the diced tomatoes off the board into a small bowl and set aside.
⏱ 10s
ResultDiced tomatoesused in step 3121 of 61
Pour the olive oil into a large frying pan and set it over a medium heat.
Extra-virgin olive oil · 30 ml
⏱ 5s
ResultMeasured oil22 of 61
Let the oil warm until it shimmers.
⏱ 1 min
ResultHot oil23 of 61
Tip the finely chopped onion into the pan, leaving the minced garlic on the board.
⏱ 10s
ResultHot oil and minced garlicused in step 2524 of 61
Cook the onion, stirring regularly, until completely soft and just beginning to turn golden.
⏱ 6 min
ResultSoftened onion25 of 61
Add the minced garlic to the pan.
⏱ 5s
ResultMinced garlic and softened onion26 of 61
Stir and cook for about a minute until the garlic is fragrant but not coloured.
⏱ 1 min
ResultFragrant onion and garlic27 of 61
Add the rice to the pan.
Long-grain white rice · 200 g⏱ 5s
ResultFragrant onion and garlic and long-grain white rice28 of 61
Stir the rice through the onion mixture and cook for a minute until the grains look glossy and slightly translucent at the edges.
⏱ 1 min
ResultToasted rice with onion29 of 61
Add the tomato paste to the pan.
Tomato paste · 2 tbsp⏱ 5s
ResultToasted rice with onion and tomato paste30 of 61
Stir well until the tomato paste coats the rice evenly.
⏱ 30s
ResultTomato-coated rice31 of 61
Tip the diced tomatoes into the pan.
⏱ 10s
ResultDiced tomatoes and tomato-coated rice32 of 61
Add the ground allspice.
Ground allspice · 1 tsp⏱ 5s
ResultDiced tomatoes and tomato-coated rice and ground allspice33 of 61
Add the ground cinnamon.
Ground cinnamon · 0.5 tsp⏱ 5s
ResultTomato-coated rice and diced tomato mixture34 of 61
Add the ground cumin.
Ground cumin · 0.5 tsp⏱ 5s
ResultTomato-coated rice and diced tomato mixture35 of 61
Add the ground black pepper.
Ground black pepper · 0.5 tsp⏱ 5s
ResultTomato-coated rice and diced tomato mixture36 of 61
Add a teaspoon of salt.
Salt · 1 tsp⏱ 5s
ResultTomato-coated rice and diced tomato mixture37 of 61
Stir everything together so the spices are evenly distributed through the rice mixture.
⏱ 30s
ResultSpiced rice and tomato filling38 of 61
Pour in the water.
Water · 100 ml⏱ 5s
ResultSpiced rice and tomato filling and water39 of 61
Bring to a gentle simmer and cook, stirring occasionally, until most of the liquid is absorbed but the rice is still firm — it will finish cooking inside the peppers.
⏱ 5 min
ResultPar-cooked spiced rice filling40 of 61
Take the pan off the heat and leave the filling to cool for a few minutes so the herbs won't wilt when you add them.
⏱ 20 min
ResultCooled rice filling41 of 61
Tip the finely chopped parsley from the bowl into the pan.
⏱ 10s
ResultCooled rice filling and finely chopped parsley42 of 61
Tip the finely chopped mint from the bowl into the pan.
⏱ 5s
ResultCooled rice filling and finely chopped parsley and finely chopped mint43 of 61
Tip the finely chopped dill from the bowl into the pan.
⏱ 5s
ResultCooled rice filling mixture44 of 61
Squeeze the juice of the lemon directly into the pan.
Lemon · 1 piece
⏱ 15s
ResultCooled rice filling mixture45 of 61
Fold the herbs and lemon juice gently through the rice until evenly combined.
⏱ 20s
ResultHerbed spiced rice fillingused in step 4946 of 61
Place the peppers on the chopping board.
Red bell pepper · 4 piece⏱ 5s
ResultRed bell pepper47 of 61
Slice the top off each pepper about 2 cm down to create a lid, then use your fingers to pull out the seeds and white membranes from inside, keeping the peppers whole.
⏱ 1 min
ResultTopped and hollowed peppers48 of 61
Stand the hollowed peppers upright, side by side, in a deep baking dish (about 30 × 20 cm) so they support each other.
⏱ 30s
ResultTopped and hollowed peppers49 of 61
Spoon the herbed rice filling into each pepper, pressing it in gently and filling each one to about three-quarters full to leave room for the rice to expand, then rest their cut lids back on top.
⏱ 1 min 30s
ResultFilled peppers50 of 61
Pour the water into the base of the baking dish around the peppers.
Water · 300 ml⏱ 10s
ResultFilled peppers and water51 of 61
Drizzle the olive oil over the tops of the peppers and into the water in the dish.
Extra-virgin olive oil · 30 ml⏱ 5s
ResultFilled peppers and water and extra-virgin olive oil52 of 61
Sprinkle the salt over the water in the dish.
Salt · 0.5 tsp⏱ 5s
ResultFilled pepper and water mixture53 of 61
Cover the dish tightly with kitchen foil, pressing the edges down to seal in the steam.
⏱ 15s
54 of 61
Place the covered baking dish in the oven.
⏱ 10s
ResultFilled pepper and water mixture55 of 61
Bake, covered, for 45 minutes until the rice is fully cooked and the peppers are completely tender.
⏱ 45 min
ResultBaked stuffed peppers56 of 61
Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.
⏱ 15s
ResultBaked stuffed peppers57 of 61
Carefully peel back the foil, pulling it away from you to avoid the steam.
⏱ 10s
ResultUncovered baked stuffed peppers58 of 61
Return the uncovered dish to the oven.
⏱ 5s
ResultUncovered baked stuffed peppers59 of 61
Bake uncovered for a further 15 minutes until the pepper skins are lightly charred at the edges and the tops are golden.
⏱ 15 min
ResultRoasted stuffed peppers60 of 61
Remove the dish from the oven using oven gloves.
⏱ 15s
ResultRoasted stuffed peppers61 of 61
Leave the peppers to rest in the dish for 5 minutes so the filling settles.
⏱ 5 min
ResultRested stuffed peppersTotal Time1 hr 56 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Heat the oven to 190 °C.⏱ 10 min |
| 2 | 1 piece | | Set the onion on the chopping board.⏱ 5sResultWhite onion |
| 3 | White onionstep 2 | | Peel away the papery outer skin of the onion and discard it.⏱ 20sResultPeeled onion |
| 4 | Peeled onionstep 3 | | Finely chop the peeled onion into small dice.⏱ 45sResultFinely chopped white onionused in step 16 |
| 5 | 3 clove | | Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 6 | Garlicstep 5 | | Lay the flat of the knife over each clove and press down just enough to split the skin, then pull the skin away and discard it.⏱ 20sResultPeeled garlic cloves |
| 7 | Peeled garlic clovesstep 6 | | Lay the flat of the knife over each peeled clove and press down firmly with your palm to crush it flat.⏱ 15sResultCrushed garlic cloves |
| 8 | Crushed garlic clovesstep 7 | | Gather the crushed cloves together and rock the knife over them until finely minced.⏱ 30sResultMinced garlicused in step 23 |
| 9 | 20 g | | Place the parsley on the chopping board.⏱ 5sResultFlat-leaf parsley |
| 10 | Flat-leaf parsleystep 9 | | Gather the parsley leaves and stems together and chop finely.⏱ 30sResultFinely chopped parsley |
| 11 | Finely chopped parsleystep 10 | | Slide the finely chopped parsley off the board into a small bowl and set it aside.⏱ 8sResultFinely chopped parsleyused in step 41 |
| 12 | 15 g | | Place the mint leaves on the chopping board.⏱ 5sResultFresh mint leaves |
| 13 | Fresh mint leavesstep 12 | | Chop the mint leaves finely.⏱ 25sResultFinely chopped mint |
| 14 | Finely chopped mintstep 13 | | Slide the finely chopped mint off the board into a second small bowl and set it aside.⏱ 8sResultFinely chopped mintused in step 42 |
| 15 | 10 g | | Place the dill on the chopping board.⏱ 5s |
| 16 | Finely chopped white onionstep 4 | | Chop the dill fronds finely, discarding any thick stalks.⏱ 20sResultFinely chopped dill |
| 17 | Finely chopped dillstep 16 | | Slide the finely chopped dill off the board into a third small bowl and set it aside.⏱ 8sResultFinely chopped dillused in step 43 |
| 18 | 3 piece | | Place the tomatoes on the chopping board.⏱ 5sResultPlum tomatoes |
| 19 | Plum tomatoesstep 18 | | Cut the tomatoes into small dice, about 1 cm, discarding the cores.⏱ 40sResultDiced tomatoes |
| 20 | Diced tomatoesstep 19 | | Slide the diced tomatoes off the board into a small bowl and set aside.⏱ 10sResultDiced tomatoesused in step 31 |
| 21 | 30 ml | | Pour the olive oil into a large frying pan and set it over a medium heat.⏱ 5sResultMeasured oil |
| 22 | — | | Let the oil warm until it shimmers.⏱ 1 minResultHot oil |
| 23 | Minced garlicstep 8 | | Tip the finely chopped onion into the pan, leaving the minced garlic on the board.⏱ 10sResultHot oil and minced garlicused in step 25 |
| 24 | — | | Cook the onion, stirring regularly, until completely soft and just beginning to turn golden.⏱ 6 minResultSoftened onion |
| 25 | Minced garlicstep 23 | | Add the minced garlic to the pan.⏱ 5sResultMinced garlic and softened onion |
| Softened onionstep 24 | |||
| 26 | — | | Stir and cook for about a minute until the garlic is fragrant but not coloured.⏱ 1 minResultFragrant onion and garlic |
| 27 | 200 g | | Add the rice to the pan.⏱ 5sResultFragrant onion and garlic and long-grain white rice |
| 28 | — | | Stir the rice through the onion mixture and cook for a minute until the grains look glossy and slightly translucent at the edges.⏱ 1 minResultToasted rice with onion |
| 29 | 2 tbsp | | Add the tomato paste to the pan.⏱ 5sResultToasted rice with onion and tomato paste |
| 30 | — | | Stir well until the tomato paste coats the rice evenly.⏱ 30sResultTomato-coated rice |
| 31 | Diced tomatoesstep 20 | | Tip the diced tomatoes into the pan.⏱ 10sResultDiced tomatoes and tomato-coated rice |
| 32 | 1 tsp | | Add the ground allspice.⏱ 5sResultDiced tomatoes and tomato-coated rice and ground allspice |
| 33 | 0.5 tsp | | Add the ground cinnamon.⏱ 5sResultTomato-coated rice and diced tomato mixture |
| 34 | 0.5 tsp | | Add the ground cumin.⏱ 5sResultTomato-coated rice and diced tomato mixture |
| 35 | 0.5 tsp | | Add the ground black pepper.⏱ 5sResultTomato-coated rice and diced tomato mixture |
| 36 | 1 tsp | | Add a teaspoon of salt.⏱ 5sResultTomato-coated rice and diced tomato mixture |
| 37 | — | | Stir everything together so the spices are evenly distributed through the rice mixture.⏱ 30sResultSpiced rice and tomato filling |
| 38 | 100 ml | | Pour in the water.⏱ 5sResultSpiced rice and tomato filling and water |
| 39 | — | | Bring to a gentle simmer and cook, stirring occasionally, until most of the liquid is absorbed but the rice is still firm — it will finish cooking inside the peppers.⏱ 5 minResultPar-cooked spiced rice filling |
| 40 | — | | Take the pan off the heat and leave the filling to cool for a few minutes so the herbs won't wilt when you add them.⏱ 20 minResultCooled rice filling |
| 41 | Finely chopped parsleystep 11 | | Tip the finely chopped parsley from the bowl into the pan.⏱ 10sResultCooled rice filling and finely chopped parsley |
| 42 | Finely chopped mintstep 14 | | Tip the finely chopped mint from the bowl into the pan.⏱ 5sResultCooled rice filling and finely chopped parsley and finely chopped mint |
| 43 | Finely chopped dillstep 17 | | Tip the finely chopped dill from the bowl into the pan.⏱ 5sResultCooled rice filling mixture |
| 44 | 1 piece | | Squeeze the juice of the lemon directly into the pan.⏱ 15sResultCooled rice filling mixture |
| 45 | — | | Fold the herbs and lemon juice gently through the rice until evenly combined.⏱ 20sResultHerbed spiced rice fillingused in step 49 |
| 46 | 4 piece | | Place the peppers on the chopping board.⏱ 5sResultRed bell pepper |
| 47 | Red bell pepperstep 46 | | Slice the top off each pepper about 2 cm down to create a lid, then use your fingers to pull out the seeds and white membranes from inside, keeping the peppers whole.⏱ 1 minResultTopped and hollowed peppers |
| 48 | Topped and hollowed peppersstep 47 | Stand the hollowed peppers upright, side by side, in a deep baking dish (about 30 × 20 cm) so they support each other.⏱ 30sResultTopped and hollowed peppers | |
| 49 | Herbed spiced rice fillingstep 45 | | Spoon the herbed rice filling into each pepper, pressing it in gently and filling each one to about three-quarters full to leave room for the rice to expand, then rest their cut lids back on top.⏱ 1 min 30sResultFilled peppers |
| 50 | 300 ml | Pour the water into the base of the baking dish around the peppers.⏱ 10sResultFilled peppers and water | |
| 51 | 30 ml | Drizzle the olive oil over the tops of the peppers and into the water in the dish.⏱ 5sResultFilled peppers and water and extra-virgin olive oil | |
| 52 | 0.5 tsp | Sprinkle the salt over the water in the dish.⏱ 5sResultFilled pepper and water mixture | |
| 53 | — | | Cover the dish tightly with kitchen foil, pressing the edges down to seal in the steam.⏱ 15s |
| 54 | — | | Place the covered baking dish in the oven.⏱ 10sResultFilled pepper and water mixture |
| 55 | — | | Bake, covered, for 45 minutes until the rice is fully cooked and the peppers are completely tender.⏱ 45 minResultBaked stuffed peppers |
| 56 | — | | Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.⏱ 15sResultBaked stuffed peppers |
| 57 | — | | Carefully peel back the foil, pulling it away from you to avoid the steam.⏱ 10sResultUncovered baked stuffed peppers |
| 58 | — | | Return the uncovered dish to the oven.⏱ 5sResultUncovered baked stuffed peppers |
| 59 | — | | Bake uncovered for a further 15 minutes until the pepper skins are lightly charred at the edges and the tops are golden.⏱ 15 minResultRoasted stuffed peppers |
| 60 | — | | Remove the dish from the oven using oven gloves.⏱ 15sResultRoasted stuffed peppers |
| 61 | — | Leave the peppers to rest in the dish for 5 minutes so the filling settles.⏱ 5 minResultRested stuffed peppers | |
| Total Time | 1 hr 56 min | ||
Serving
- Lift each pepper carefully onto a warm serving dish, spoon any juices from the dish over the top, and bring to the table.
Nutritionper serving
Estimated · pre-cooking · 95% ingredients covered
| Nutrient | Per serving |
|---|---|
| 248kcal | |
| 4g | |
| 15g | |
| 2g | |
| 26g | |
| 6g | |
| 3g | |
| 890mg |
Ingredients0/17
Tools0/13
Recipe
Stuffed Peppers with Rice and Herbs
Bell peppers filled with fragrant rice, fresh herbs, and warm spices like cinnamon and cumin, finished with plum tomatoes. Serves four.
What you’ll doYou will prep three herbs, garlic, onion, tomatoes and lemon, then cook rice with tomato paste and spices until mostly tender. Cool the filling, fold in the herbs and lemon juice, then stuff hollowed peppers and bake covered for 45 minutes until the rice is fully cooked and peppers are tender, then uncovered for 15 minutes more until the skins char and tops golden.
Serves4
Total1 hr 56 min
LevelMedium
Ingredients
- White onion1 piece
- Garlic3 clove
- Flat-leaf parsley20 g
- Fresh mint leaves15 g
- Fresh dill10 g
- Plum tomatoes3 piece
- Extra-virgin olive oil60 ml
- Long-grain white rice200 g
- Tomato paste2 tbsp
- Ground allspice1 tsp
- Ground cinnamon0.5 tsp
- Ground cumin0.5 tsp
- Ground black pepper0.5 tsp
- Salt1.5 tsp
- Water400 ml
- Lemon1 piece
- Red bell pepper4 piece
Tools
SpoonTomatoes bowl (small bowl)Parsley bowl (small bowl)Mint bowl (small bowl)Dill bowl (small bowl)OvenServing dishLarge frying panKitchen foilChef's knifeCitrus juicerWooden spoonDeep baking dishLarge spoonOven gloveChopping board
Method
1
Heat the oven to 190 °C.
190°C10 minOven
2
Set the onion on the chopping board.
5sChopping boardWhite onion · 1 piece
3
Peel away the papery outer skin of the onion and discard it.
20sChopping board, Chefs knifeWhite onion · step 2
4
Finely chop the peeled onion into small dice.
Result · Finely chopped white onion · used in step 16
45sChopping board, Chefs knifePeeled onion · step 3
5
Lay the garlic cloves on the chopping board.
5sChopping boardGarlic · 3 clove
6
Lay the flat of the knife over each clove and press down just enough to split the skin, then pull the skin away and discard it.
20sChopping board, Chefs knifeGarlic · step 5
7
Lay the flat of the knife over each peeled clove and press down firmly with your palm to crush it flat.
15sChopping board, Chefs knifePeeled garlic cloves · step 6
8
Gather the crushed cloves together and rock the knife over them until finely minced.
Result · Minced garlic · used in step 23
30sChopping board, Chefs knifeCrushed garlic cloves · step 7
9
Place the parsley on the chopping board.
5sChopping boardFlat-leaf parsley · 20 g
10
Gather the parsley leaves and stems together and chop finely.
30sChopping board, Chefs knifeFlat-leaf parsley · step 9
11
Slide the finely chopped parsley off the board into a small bowl and set it aside.
Result · Finely chopped parsley · used in step 41
8sParsley bowl (small bowl)Finely chopped parsley · step 10
12
Place the mint leaves on the chopping board.
5sChopping boardFresh mint leaves · 15 g
13
Chop the mint leaves finely.
25sChopping board, Chefs knifeFresh mint leaves · step 12
14
Slide the finely chopped mint off the board into a second small bowl and set it aside.
Result · Finely chopped mint · used in step 42
8sMint bowl (small bowl)Finely chopped mint · step 13
15
Place the dill on the chopping board.
5sChopping boardFresh dill · 10 g
16
Chop the dill fronds finely, discarding any thick stalks.
20sChopping board, Chefs knifeFinely chopped white onion · step 4
17
Slide the finely chopped dill off the board into a third small bowl and set it aside.
Result · Finely chopped dill · used in step 43
8sDill bowl (small bowl)Finely chopped dill · step 16
18
Place the tomatoes on the chopping board.
5sChopping boardPlum tomatoes · 3 piece
19
Cut the tomatoes into small dice, about 1 cm, discarding the cores.
40sChopping board, Chefs knifePlum tomatoes · step 18
20
Slide the diced tomatoes off the board into a small bowl and set aside.
Result · Diced tomatoes · used in step 31
10sTomatoes bowl (small bowl), Chefs knifeDiced tomatoes · step 19
21
Pour the olive oil into a large frying pan and set it over a medium heat.
5sLarge frying panExtra-virgin olive oil · 30 ml
22
Let the oil warm until it shimmers.
1 minLarge frying pan
23
Tip the finely chopped onion into the pan, leaving the minced garlic on the board.
Result · Hot oil and minced garlic · used in step 25
10sLarge frying panMinced garlic · step 8
24
Cook the onion, stirring regularly, until completely soft and just beginning to turn golden.
6 minLarge frying pan, Wooden spoon
25
Add the minced garlic to the pan.
5sLarge frying panMinced garlic · step 23Softened onion · step 24
26
Stir and cook for about a minute until the garlic is fragrant but not coloured.
1 minLarge frying pan, Wooden spoon
27
Add the rice to the pan.
5sLarge frying panLong-grain white rice · 200 g
28
Stir the rice through the onion mixture and cook for a minute until the grains look glossy and slightly translucent at the edges.
1 minLarge frying pan, Wooden spoon
29
Add the tomato paste to the pan.
5sLarge frying panTomato paste · 2 tbsp
30
Stir well until the tomato paste coats the rice evenly.
30sLarge frying pan, Wooden spoon
31
Tip the diced tomatoes into the pan.
10sLarge frying panDiced tomatoes · step 20
32
Add the ground allspice.
5sLarge frying panGround allspice · 1 tsp
33
Add the ground cinnamon.
5sLarge frying panGround cinnamon · 0.5 tsp
34
Add the ground cumin.
5sLarge frying panGround cumin · 0.5 tsp
35
Add the ground black pepper.
5sLarge frying panGround black pepper · 0.5 tsp
36
Add a teaspoon of salt.
5sLarge frying panSalt · 1 tsp
37
Stir everything together so the spices are evenly distributed through the rice mixture.
30sLarge frying pan, Wooden spoon
38
Pour in the water.
5sLarge frying panWater · 100 ml
39
Bring to a gentle simmer and cook, stirring occasionally, until most of the liquid is absorbed but the rice is still firm — it will finish cooking inside the peppers.
5 minLarge frying pan
40
Take the pan off the heat and leave the filling to cool for a few minutes so the herbs won't wilt when you add them.
20 minLarge frying pan, Wooden spoon
41
Tip the finely chopped parsley from the bowl into the pan.
10sLarge frying panFinely chopped parsley · step 11
42
Tip the finely chopped mint from the bowl into the pan.
5sLarge frying panFinely chopped mint · step 14
43
Tip the finely chopped dill from the bowl into the pan.
5sLarge frying panFinely chopped dill · step 17
44
Squeeze the juice of the lemon directly into the pan.
15sLarge frying pan, Citrus juicerLemon · 1 piece
45
Fold the herbs and lemon juice gently through the rice until evenly combined.
Result · Herbed spiced rice filling · used in step 49
20sLarge frying pan, Wooden spoon
46
Place the peppers on the chopping board.
5sChopping boardRed bell pepper · 4 piece
47
Slice the top off each pepper about 2 cm down to create a lid, then use your fingers to pull out the seeds and white membranes from inside, keeping the peppers whole.
1 minChopping board, Chefs knifeRed bell pepper · step 46
48
Stand the hollowed peppers upright, side by side, in a deep baking dish (about 30 × 20 cm) so they support each other.
30sDeep baking dishTopped and hollowed peppers · step 47
49
Spoon the herbed rice filling into each pepper, pressing it in gently and filling each one to about three-quarters full to leave room for the rice to expand, then rest their cut lids back on top.
1 min 30sDeep baking dish, SpoonHerbed spiced rice filling · step 45
50
Pour the water into the base of the baking dish around the peppers.
10sDeep baking dishWater · 300 ml
51
Drizzle the olive oil over the tops of the peppers and into the water in the dish.
5sDeep baking dishExtra-virgin olive oil · 30 ml
52
Sprinkle the salt over the water in the dish.
5sDeep baking dishSalt · 0.5 tsp
53
Cover the dish tightly with kitchen foil, pressing the edges down to seal in the steam.
15sDeep baking dish, Kitchen foil
54
Place the covered baking dish in the oven.
10sDeep baking dish, Oven, Oven glove
55
Bake, covered, for 45 minutes until the rice is fully cooked and the peppers are completely tender.
190°C45 minDeep baking dish, Oven
56
Lift the baking dish out of the oven using oven gloves and set it on a heatproof surface.
15sDeep baking dish, Oven, Oven glove
57
Carefully peel back the foil, pulling it away from you to avoid the steam.
10sDeep baking dish, Kitchen foil
58
Return the uncovered dish to the oven.
5sDeep baking dish, Oven, Oven glove
59
Bake uncovered for a further 15 minutes until the pepper skins are lightly charred at the edges and the tops are golden.
190°C15 minDeep baking dish, Oven
60
Remove the dish from the oven using oven gloves.
15sDeep baking dish, Oven, Oven glove
61
Leave the peppers to rest in the dish for 5 minutes so the filling settles.
5 minDeep baking dish
62
Lift each pepper carefully onto a warm serving dish, spoon any juices from the dish over the top, and bring to the table.
Result · Rested stuffed peppers
30sServing dish, Large spoonRested stuffed peppers · step 61
Printed 7 October 2026