Bell Peppers Stuffed with Rice

  • Active Time 20m
  • Total Time 1h 50m

Serves 4

Bell peppers were brought from America and are an important ingredient in the cuisines of all the countries surrounding the Mediterranean. In this recipe the rice is lightly fried before being used to fill the fleshy red bell pepper, and takes on a slightly sweet but intense taste while baking slowly in the oven.


  • 4 large red bell peppers
  • 1/3 cup olive oil
  • 1 medium-size onion, finely chopped
  • 8 ounces lean pork, ground
  • 8 ounces ripe tomatoes, finely chopped
  • Salt
  • 1 pinch oregano
  • 1 teaspoon sugar
  • 1 1/3 cups medium-grain rice


Preheat the oven to 400 degrees F.

Wash and drain the bell peppers. Trim off the tops to use as lids, then remove the seeds. Place in a deep ovenproof earthenware casserole.

Heat the oil in a skillet and fry the onion. When it starts to brown, add the minced pork, stir, then add the tomatoes, a little salt, the oregano and the sugar. Fry slowly for 15 minutes.

Check the seasoning. Add the rice, stir and when it comes to a boil, remove from the heat and use to stuff the peppers. Put the tops back on and spear with cocktail sticks or toothpicks.

Stand the bell peppers vertically in a baking dish, packed close together. Bake for about 1 1/2 hours, checking on them from time to time. Cover with foil if the bell peppers are getting too brown. Remove the lids and taste a few grains of rice to check that it is cooked.

Transfer to a platter, cut in half vertically and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 1190

nutrition information per serving

513 calories; 31g total fat; 41mg cholesterol; 39mg sodium; 46g carbohydrates; 3g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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