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Stuffed peppers

by Christina Julia

Stuffed peppers

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 green peppers
  • 3 red peppers
  • 2 yellow peppers
  • 5 tablespoons olive oil
  • 2 onions, chopped
  • 4 garlic cloves, crushed
  • 350g/12oz tomatoes, seeded and chopped
  • 1 tablespoon tomato purée
  • 1 teaspoon sugar
  • 3 tablespoons chopped fresh coriander leaves
  • 225g/8oz risotto rice such as
  • Arborio or Carnaroli
  • 1⁄2 teaspoon ground cinnamon
  • salt and freshly ground black pepper


  • Cut a slice off the top of each pepper and reserve. Remove the cores,
    seeds and membranes, and discard. Wash the peppers and pat dry with
    kitchen paper.
  • Heat 4 tablespoons of the oil in a large frying pan, add the peppers
    and sauté gently for 10 minutes, turning them frequently so that they
    soften and colour on all sides. Remove from the pan with a slotted
    spoon, and drain on kitchen paper.
  • To make the stuffing, drain off all but 2 tablespoons of oil from the pan,
    then add the onion and garlic, and seat very gently for about 15
    minutes. Add the tomatoes and sweat gently to soften, stirring constantly.
    Increase the heat and cook rapidly to drive off the liquid – the mixture
    should be thick and pulpy.
  • Reduce the heat, and add the tomato purée, sugar. Season with salt and
    pepper, and simmer gently for 5 minutes. Remove the pan from the heat
    and stir in the chopped fresh coriander and the risotto rice. Spoon the
    stuffing into the peppers, dividing it equally between them.
  • Stand the peppers close together in a flameproof casserole dish. Sprinkle
    with the cinnamon, then the remaining 1 tablespoon oil. Put the reserved
    ‘lids’ on top.
  • Carefully pour 150ml/5fl oz water into the bottom of the pan, then bring
    to the boil. Reduce the heat, cover with a plate or saucer that just fits
    inside the rim of the dish, then place weights on top.
  • Simmer gently for 1 hour, then remove from the heat and leave to cool.
    Chill in the refrigerator overnight, with the weights still on top. Serve the
    stuffed peppers chilled, with garlic bread and a salad

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