Stuffed Bell Peppers

Stuffed Bell Peppers

Stuffed Bell Peppers

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Servings: 6


  • 6 medium/large peppers 115g/4 oz/1/2 cup of mozzarella
  • 200 g/7oz/1 cup rice I love brown 90 ml/6 tbsp parmesan
  • 1 large onion – finely chopped Salt and pepper
  • 3 canned anchovy fillets – chopped 4 tbsp olive oil
  • 2 garlic cloves – finely chopped
  • 3 medium tomatoes – peeled and cut into small chunks
  • 60 ml/4 tbsp white wine
  • 3 tbsp chopped parsley


  • Cut the top of the peppers, scrape out the seeds and core. Blanch the peppers and their tops in a pan of boiling water for 3-5 minutes. Remove and drain on a rack.
  • Boil the rice you have chosen, following packet instructions, but drain and rinse in cold water 3 mins before full time.
  • In a large frying pan, heat 2 tbsp of oil and sauté the onions until soft. Stir in the chopped anchovy pieces and the garlic and mash them. Add tomatoes and wine. Cook for 5 mins.
  • Preheat oven 190 degrees/375 degrees /Gas 5 degrees.
  • Remove the tomato mixture from the heat. Stir in the rice, parsley, mozzarella and 4 tbsp parmesan cheese. Season to taste.
  • Pat the inside of the peppers dry, sprinkle with salt and pepper. Shift the peppers with the rice mixture.
  • Sprinkle the top with parmesan and remaining oil.
  • Arrange peppers in a shallow baking dish. Pour enough water to come 1cm/1/2 in up the side of peppers. Bake for 25 minutes.
  • Serve at once with a fresh tomato sauce if you wish. They can be served warm, hot or cold. 🙂
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

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