Peppers stuffed with rice

Serves six cold as a first course. Chose peppers that can stand on their bases.


  • 1 large onion finely chopped
  • 6 tablespoons of extra virgin olive oil
  • 1 1.25 cups of short grain or risotto rice
  • salt and pepper
  • 1-2 teaspoons of sugar
  • 3 tablespoons of pine nuts
  • 3 tablespoons currents
  • 1 large tomato peeled and chopped
  • 0.25 teaspoon allspice
  • 2 teaspoons dried mint
  • 0.5 teaspoon cinnamon
  • 3 tablespoons chopped dill or parsley
  • juice of one lemon
  • 6 medium green or red bell peppers


Fry the onions in 3tbsps of oil until soft. Add the rice and stir until thoroughly coated and translucent. Poor in 2.5 cups of water and add salt, pepper and sugar. Stir well and cook 15 minutes or until the water has been absorbed but the rise is still a little underdone.

Stir in the pine nuts, currants, tomato, cinnamon, allspice, mint, dill or parsley, lemon juice and the rest of the oil.

To stuff the peppers, cut a circle around the stalk end and set aside to use as caps (with the stalk). Remove the cores and seeds with a spoon and fill with the rice mixture. Replace the caps. Arrange side by side in a shallow baking dish. Pour about 1.5-2cms of water into the bottom and bake at 190C for 45-55 mins or until the peppers are tender. Serve cold.

Stuff the peppers with meat or meat and rice filling and serve hot.


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