Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Nice served as a lunch dish or as a vegetable with a dinner.

Ingredients Nutrition


  1. Preheat oven to 180C degrees.
  2. Cut peppers in half lengthways, and remove all the seeds and white membrane.
  3. Cook the rice in large pan of boiling water until tender (about 12 minutes) Drain well and set aside in a mixing bowl to cool.
  4. Heat the oil in a frying pan and cook onion until soft.
  5. Add garlic and cook one more minute.
  6. Add onion and garlic to the rice, along with all the remaining ingredients.
  7. Mix everything together well, and season with salt and pepper.
  8. Spoon the rice mixture into the pepper shells, and place them on an oven tray.
  9. Bake for 30 minutes or until the peppers are soft and the filling is brown on top.
  10. (Can be made with other coloured peppers).


Most Helpful

these peppers were wonderful. I used less oil and dry basil and parsley and the results were great. thanks for sharing this recipe. Annie Spring

rspring11 September 21, 2001

This is a great veggie twist on stuffed peppers. I am making them again tonight, I also add 1/2 can of black beans in with the mixture. A great way to sneak in some fiber!

Erwin January 16, 2003

So Yummy!!!!!! These peppers were great, and I am not crazy about peppers the regular way.My Hubby loved them too. I added a yellow squash that I had hang around the frig. It added to the taste and gave it a bit more flavor and texture.Thanks for the recipe.

tmom74 August 19, 2013

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