Stuffed Bell Peppers with Rice and Herbs

Tender roasted bell peppers filled with rice, tomato, and fresh herbs. Simple, colourful, and satisfying, these stuffed peppers are perfect as a lighter autumn main. Pair them with pumpkin side dishes for a balanced, seasonal meal that feels wholesome without being heavy.

Course Main Course

Cuisine British, European

Diet Vegetarian

Keyword autumn, basmati rice, Fall, Herbs, stuffed, stuffed peppers, Winter

Prep Time 20

Cook Time 40

Servings Servings

Calories 280

Author Spooning & Forking

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.

Nutrition