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!

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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