Rice Stuffed Peppers

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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  • 150 g - basmati rice
  • 3 large peppers, green, yellow or red
  • 75 g - wild mushrooms or button mushrooms
  • 75 g - cheese, grated
  • 2 cloves - garlic, crushed
  • 2 tbsp - olive oil
  • 6 sun-dried tomato, soaked and sliced
  • 3 tbsp - pine nuts
  • salt and ground black pepper

How to Make Rice Stuffed Peppers

  • Half and core peppers.
  • Blanch in boiling water for 3 mins. then drain.
  • Preheat oven to 190 degree C.
  • Cook rice according to the pack instructions.
  • Meanwhile, slice and saute mushrooms and garlic in olive oil for 5 mins.
  • Mix sliced tomatoes and pine nuts.
  • Stir in rice when cooked, check seasoning and spoon into pepper shells.
  • Sprinkle over cheese and bake for 20-25 mins.