Rice Stuffed Bell Peppers

This recipe is a great choice for lunch or dinner. The peppers can be made ahead of time, cooked then frozen and just reheated when you want some quick treat for your guests.

Rice Stuffed Bell Peppers

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Serving Size: 6


  • 6 red or green bell peppers
  • 4 carrots, grated
  • 2 onions, chopped
  • 4 tablespoons olive oil
  • 1 cup rice, rinsed
  • ½ cup tomato paste
  • 1 teaspoon dried mint
  • 1 teaspoon dried thyme
  • ¼ teaspoon cumin powder
  • Salt, pepper to taste
  • 1 bay leaf
  • 1 cup chopped parsley
  • 1 cup chopped cilantro
  • 2 cups vegetable stock
  • 1 cup tomato puree


  1. Cut the top of each bell pepper and remove the seeds and membranes. Set aside.
  2. Heat the oil in a skillet and add the carrots and onions. Sauté for 10 minutes then add the rice and tomato paste.
  3. Mix well and cook 5 minute then remove from heat and stir in the parsley, cilantro, mint, thyme and cumin powder.
  4. Season with salt and pepper then fill each pepper with this mixture.
  5. Place them all in a soup pot and pour in the stock and tomato puree.
  6. Add the bay leaf, a pinch of salt and cook over low heat for 1 hour.
  7. Serve the peppers warm.
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