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Stuffed Peppers with Rice

Pikantne Vegetarian Dishes Main Dishes Dishes for Special Occasions 90 min Medium 16 wyświetleń ~28.44 PLN - (0)
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Description

Stuffed peppers with rice are a colorful, aromatic dish from Mediterranean and Central European cuisine, perfect as a vegetarian option for New Year's Eve 2025. Soft, baked peppers filled with seasoned rice, tomato, onion, and herb stuffing create a hearty, aesthetic, and contrasting dish (the juicy red of the pepper, the golden top of the stuffing). They can be served as a main course with arugula salad and yogurt dip or as a warm appetizer alongside roasted potatoes. The flavor profile includes the gentle sweetness of the pepper, light acidic notes of the tomato, and the aroma of roasted garlic and herbs; texturally: a soft stuffing with the lightness of rice grains. The recipe can easily be modified for a vegan version (omit cheese) or enriched with nuts for crunch.

Składniki (16)

Servings:
4
  • Red bell pepper 4.4 szt.
  • White rice (dry) 200 g
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Fresh tomato 2 szt.
  • Canned diced tomatoes 400 g
  • Tomato paste 30 g
  • Rapeseed oil 30 g
  • Vegetable broth (water) 500 ml
  • Dried oregano 2 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • Sweet paprika powder 1 łyżeczka
  • Parsley 1 pęczek
  • ✨ Opcjonalne
  • Feta cheese 100 g
  • Pine nuts 30 g
💰 Szacowany koszt dania: ~28.44 PLN (7.11 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the peppers under running water and dry them. Cut off the tops with the stems (the caps) and remove the seeds and white membranes with a spoon. Keep the caps. If the peppers are very wide, cut a thin piece from the bottom so they stand stable in the dish (do not cut all the way through).

Ingredients: Red bell pepper
Use a sharp knife and a spoon to hollow out. Work over a bowl to collect the seeds. A typical 20 cm kitchen knife and a cutting board are sufficient. Mistake: do not remove too thick walls of the pepper — otherwise the filling may leak out.
2

Peel the onion and chop it finely: cut it in half, lay it flat and slice it into thin strips, then chop across into small cubes. Dice the tomatoes, removing excess juice if they are very watery. Mince the garlic very finely or press it through a garlic press.

Ingredients: Onion, Fresh tomato, Garlic
Use a sharp chef's knife and a large bowl for scraps. If you don't like large pieces of tomato, you can blanch and peel them — it's not necessary. A common mistake: chopping the onion too coarsely, which results in noticeable pieces in the filling.

Cooking rice

3

Rinse the rice in a sieve under cold water, stirring with your hand until the water runs clear (about 30-60 seconds). Drain. In a medium pot, bring 400 ml of vegetable broth to a boil. Add the rinsed rice and a pinch of salt (about 1 g). Reduce the heat to low, cover with a lid, and cook for 12-15 minutes without stirring, until the liquid is absorbed. After this time, remove the pot from the heat and let it sit covered for 5 minutes, then fluff with a fork.

Ingredients: White rice (dry), Vegetable broth (water), Salt
Use a pot with a thick bottom and a well-fitting lid. If the rice is still a bit hard after 15 minutes, add 2-3 tablespoons of warm broth and cook for another 2-3 minutes. The rice is ready when the grains are soft inside but not overcooked (they should not fall apart).

Filling

4

Heat a 24-28 cm skillet with a thick bottom over medium heat. Pour in the rapeseed oil (30 g). When the oil is hot (slightly shimmering), add the chopped onion and sauté for 5-7 minutes, stirring every 30-45 seconds, until the onion becomes soft and translucent (glassy).

Ingredients: Rapeseed oil, Onion
Use a non-stick or stainless steel pan. A wooden spoon or silicone spatula is best for stirring. Avoid high heat — the onion should become translucent, not burnt.
5

Add garlic to the sautéed onion and fry together for 30-60 seconds until the aroma is released (do not let it burn). Then add fresh tomatoes, canned tomatoes, and tomato paste (30 g). Fry everything for 5-7 minutes over medium heat, stirring, until the sauce thickens slightly and reduces in volume by about 1/4.

Ingredients: Garlic, Fresh tomato, Canned diced tomatoes, Tomato paste
If the sauce is too sour, add a pinch of sugar (optionally 2-3 g). Stir to prevent the concentrate from burning. The sauce is ready when it has a thicker consistency and is not watery.
6

Add the cooked and fluffed rice to the pan along with the spices: sweet paprika powder (5 g), oregano (2 g), salt (remaining to taste — add 2-3 g), and pepper (2 g). Gently stir for 2-3 minutes over low heat to combine the ingredients well. Taste and adjust seasoning if necessary.

Ingredients: White rice (dry), Sweet paprika powder, Dried oregano, Salt, Black pepper
Use a wide spoon to thoroughly mix the rice with the sauce. The filling is perfect when it is aromatic, slightly moist, but not soggy — if it is too wet, simmer on low heat for an additional minute or two.

Filling (optional additions)

7

If you are using pine nuts, toast them in a dry, small pan for 2-3 minutes over medium heat, stirring until they are lightly golden. Add to the filling and mix. Additionally, you can add crumbled feta (100 g) on top after baking.

Ingredients: Pine nuts, Feta cheese
Be careful — the nuts can burn quickly. Keep them moving and remove them immediately when they start to smell nutty. If you are not using these additions, skip this step.

Stuffing and Baking

8

Preheat the oven to 190°C (top-bottom, without convection) — about 10 minutes before baking, so it is evenly heated. Prepare a baking dish measuring approximately 24x18 cm or equivalent. Spoon the filling into each hollowed-out pepper, gently pressing to fill the space; do not pack too tightly — leave a little room under the cap for the filling to expand.

Ingredients: Red bell pepper, White rice (dry)
Use an ice cream scoop for even filling or a large tablespoon. Arrange the peppers upright in the dish. If the peppers are tipping over, trim a very small part of the bottom. Mistake: forcing the filling will cause the peppers to crack during baking.
9

Pour 100 ml of vegetable broth (leftover from preparation) into the dish — the liquid should cover the bottom by about 3-5 mm, which will prevent the peppers from drying out. You can place the tops of the peppers on each one. Cover the dish with aluminum foil or a lid and bake in a preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for another 10-15 minutes, until the skin of the peppers is wrinkled and the inside is hot (the filling should be gently bubbling).

Ingredients: Vegetable broth (water), Red bell pepper
Use aluminum foil loosely covering the dish or a heat-resistant lid. Check the internal temperature with a sharp knife — when the knife goes in smoothly and is hot, the peppers are roasted. If you want a browned skin, turn on the grill/broil function in the oven for the last 2-3 minutes, watching to ensure they do not burn.

Finishing and serving

10

Remove the dish from the oven and let it rest for 5-10 minutes to allow the juices to settle. Sprinkle the peppers with fresh, finely chopped parsley and — if using — crumbled feta and toasted pine nuts. Serve each pepper on a plate with a spoonful of sauce from the dish.

Ingredients: Parsley, Feta cheese, Pine nuts
Use a sharp spatula to remove the peppers to avoid damaging them. Resting after baking is important — it prevents the filling from spilling out immediately after cutting. Additionally, you can add natural yogurt or tzatziki as a dip.

Serving

11

Place one pepper on a plate. You can cut the pepper in half lengthwise for aesthetics and ease of eating. Serve with a green salad or roasted potatoes; for New Year's Eve, prepare small portions as an appetizer or serve as a main dish with sides.

Ingredients: Red bell pepper
For serving, use flat dinner plates and a spoon to drizzle the sauce. If serving as finger food, cut the peppers into smaller pieces.

Fun Fact

💡

Stuffed vegetables, such as peppers, have a long history in the cuisines of the Mediterranean and the Balkans; the tradition of stuffing vegetables with rice and meat has existed there for centuries as a way to efficiently use seasonal produce.

Best for

Sylwester 2025 kolacja w gronie przyjaciół wegetariańskie przyjęcie

Tips

🍽️ Serving

Serve the peppers slightly warm (after resting for 5-10 minutes). For a flavor contrast, add a yogurt sauce with garlic or drizzle with olive oil and lemon juice. Arugula with parmesan pairs wonderfully as a side (for the vegetarian version) or a cucumber and dill salad (for the vegan version).

🥡 Storage

Store in the refrigerator in an airtight container for 2-3 days. To reheat: place the dish in an oven preheated to 160°C for 10-15 minutes or heat individual peppers in the microwave for 2-3 minutes (depending on the power). Long-term freezing is not recommended — the texture of the pepper may become soft after thawing.

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