How to make stuffed peppers

Updated February 21, 2017

Peppers are vegetables ready-made for stuffing. The stuffing here is a well-seasoned paella-style rice pilaf, but you can use many different kinds of stuffing. This recipe makes four stuffed peppers.

Heat the olive oil in a saucepan or sauté pan over medium heat.

Add the onion and cook for about 2 minutes, stirring occasionally.

Add the garlic and stir it in well.

Add all the dry spices and continue cooking until the onion is soft - another minute or so.

Add the tomato, cook another minute, then add the rice and stir everything together.

Add the stock and bring to a boil, lower to a simmer, then cook, uncovered, for 10 minutes.

Taste the cooking liquid and add a minimum of salt, if necessary. If you're using canned chicken broth, you won't need to add any salt.

Add the corn and cook, covered, for 10 to 15 minutes more or until the rice is just becoming tender. Some liquid should still be in the pan.

While the rice cooks, heat the oven to 180°C (350°F).

Cut the tops off the peppers, scoop out the seed pods, and reserve.

Lightly grease a baking dish and prepare an aluminium foil cover.

When the rice is almost fully cooked, scoop the mixture into each bell pepper.

Place the peppers in the baking dish, cover, and bake at 180°C (350°F) for 30 to 40 minutes.

Test for doneness by poking the peppers with a thin knife; they should be completely tender. Taste some rice, too. The rice will absorb moisture as it bakes inside the pepper and will become very tender.


Other stuffing mixtures include ground beef and onions or Italian sausage and tomatoes. Stuff the peppers with the raw meat and cook for up to an hour. For vegetable stuffing like ratatouille, cook the stuffing completely and parboil the empty peppers in lots of water with a few teaspoons of sugar and a splash of vinegar. This will help tenderise the peppers. Then stuff and bake them. For truly excellent stuffed peppers, see the related eHow on roasting peppers. Roast them whole and try your best to skin them without breaking the flesh, then stuff the roasted peppers with precooked stuffing.

Things You'll Need

  • 720 ml (3 cups) chicken stock
  • 60 ml (1/4 cup) olive oil
  • 200 g (1 cup) long-grain rice
  • 100 g (1 cup) fresh or frozen corn
  • 2.5 g (1/2 tsp) garlic powder
  • 2.5 g (1/2 tsp) dried marjoram
  • 2.5 g (1/2 tsp) black pepper
  • 2.5 g (1/2 tsp) chilli powder
  • 2 g (1/3 tsp) turmeric
  • 1 g (1/4 tsp) ground cumin
  • 4 red or green peppers
  • 2 small tomatoes
  • 2 garlic cloves
  • 1 medium onion
  • Chef's knives
  • Baking dishes
  • Mixing bowls
  • Wooden spoons
  • Mixing bowls
  • Sauté pans
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