These stuffed peppers make such a good main
Stuffed peppers are one of those dishes I return to again and again because they feel both comforting and fresh. Each pepper becomes its own little serving, tender and sweet after roasting, while the filling is a canvas you can adapt to whatever you have on hand. For this version, I keep things simple with rice, fresh herbs, onion, and a touch of tomato, so the flavours are light enough to complement pumpkin-based side dishes.
What I like about this dish is that it suits so many occasions. It’s satisfying enough for dinner on its own, but it also sits happily on a larger table as part of a spread. You can easily prepare them in advance, then bake when ready to serve. They’re colourful, approachable, and always well received.
Some great side dishes to go with these stuffed peppers
These stuffed peppers are wonderful with pumpkin mash with roasted garlic and thyme, which brings creaminess to the plate. For something fresher, I like warm pumpkin and rocket salad with feta and pomegranate, as its vibrant flavours play well with the herbs in the filling.
Ingredients (serves 4)
- 4 large bell peppers (any colour, though red and yellow are sweetest)
- 200 g long-grain rice
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 400 g chopped tomatoes (tinned or fresh)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 50 g feta cheese, crumbled (optional)
Instructions
Begin by preheating the oven to 190°C. While it heats, I cook the rice in lightly salted water until just tender, then drain and set aside.
Meanwhile, cut the tops off the peppers and remove the seeds and membranes. I like to keep the tops, as they can be baked alongside for presentation.
In a frying pan, heat olive oil and gently sauté the onion until soft and translucent. Add the garlic and cook for another minute, then stir in the chopped tomatoes, oregano, salt, and pepper. Let the mixture simmer for 10 minutes until it thickens slightly.
Once the sauce has cooled a little, mix it with the rice, herbs, and crumbled feta (if using). The filling should be moist but not watery, so if it looks too loose simmer the sauce longer next time.
Spoon the rice mixture into the peppers, pressing gently to fill them all the way. Arrange them upright in a baking dish, drizzle a little olive oil over the tops, and bake for 35–40 minutes until the peppers are tender but still holding their shape. The tops caramelise slightly, and the filling becomes fragrant with herbs.
Wine and beer pairings
A crisp white wine works best with this dish. Sauvignon Blanc highlights the herbs with citrus freshness, while an unoaked Chardonnay offers a rounder feel that still balances the sweetness of the peppers.
For beer, I suggest a wheat beer for its light, citrusy profile, or a Kölsch, which is clean, crisp, and won’t overshadow the herbs and rice.
Frequently asked questions about these stuffed peppers
Can I use quinoa instead of rice?
Yes, quinoa makes a protein-rich alternative that works beautifully with the herbs.
Do the peppers need to be pre-cooked?
No, roasting them filled is enough. They soften in the oven while the filling cooks through.
Can I make these vegan?
Easily. Just skip the feta or use a dairy-free alternative.
Can I freeze stuffed peppers?
Yes, though the texture of the peppers softens slightly once defrosted. They’re best reheated in the oven.
Tips for success
Choose large peppers that can stand upright in the dish. Don’t overcook the rice before mixing, as it will continue to soften in the oven. Herbs should be fresh, as they give brightness to the dish that dried herbs can’t quite match.
Storage and reheating
Leftover peppers keep in the fridge for up to three days. To reheat, place them in a baking dish covered with foil and warm at 170°C for 15 minutes. You can also enjoy them cold as part of a salad spread.
Stuffed Bell Peppers with Rice and Herbs
Ingredients
- 4 Peppers any colour, though red and yellow are sweetest
- 200 g Rice long grain
- 1 Onion finely chopped
- 2 cloves Garlic minced
- 2 tbsp Olive oil
- 400 g Tomatoes tin or fresh, chopped
- 2 tbsp Fresh Parsley chopped
- 1 tbsp Fresh mint chopped
- 1 tbsp Fresh dill chopped
- 1 tsp Sea salt
- ¼ tsp Black pepper freshly ground
- 50 g Feta Cheese crumbled
Instructions
- Begin by preheating the oven to 190°C. While it heats, I cook the rice in lightly salted water until just tender, then drain and set aside.
- Meanwhile, cut the tops off the peppers and remove the seeds and membranes. I like to keep the tops, as they can be baked alongside for presentation.
- In a frying pan, heat olive oil and gently sauté the onion until soft and translucent. Add the garlic and cook for another minute, then stir in the chopped tomatoes, oregano, salt, and pepper. Let the mixture simmer for 10 minutes until it thickens slightly.
- Once the sauce has cooled a little, mix it with the rice, herbs, and crumbled feta (if using). The filling should be moist but not watery, so if it looks too loose simmer the sauce longer next time.
- Spoon the rice mixture into the peppers, pressing gently to fill them all the way. Arrange them upright in a baking dish, drizzle a little olive oil over the tops, and bake for 35–40 minutes until the peppers are tender but still holding their shape. The tops caramelise slightly, and the filling becomes fragrant with herbs.