Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Vegetarian Stuffed Bell Peppers

Stuffed Bell Peppers

Vegetarian Stuffed bell peppers with rice

I made this dish a few months ago, when we were following a detox diet and decided to follow a vegetarian diet for a month. I have a fetish for veggies, and therefore didn’t really mind the detox. Meanwhile my husband, suffered the first couple of days, constantly complaining he was hungry! But following dishes like this he began to embrace going veggie. So, I made this several times because it is very filling and the explosion of different flavours is mind-blowing: the piquant rice with exotic surprises of fruits, the crunch of the pine nuts and the sweetness of the bell peppers, finished off by the the tangy flavour of the coriander… Ummmmm delish!

Vegetarian Stuffed Bell Peppers
Prep time
Cook time
Total time
Serves: 4
  • 300g/10½ oz brown rice, uncooked
  • 3 tablespoons of olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 3 tomatoes, diced and retain the juice
  • 500g/1lb 2 oz cooked chickpeas
  • 1 Tbsp paprika
  • 2 teaspoons salt
  • 600 ml/21 fl oz/ 2½ cups + 2 tbsp of vegetable broth
  • ½ cup finely chopped coriander
  • handful spinach
  • 3 tbsp of toasted pine nuts
  • 25g dried mixed fruit (cranberries, raspberries, raisins, strawberries)
  • Freshly cracked pepper to taste
  • 4 medium Bell Peppers
  1. Rinse the rice well under a running tap. Pour 2 tablespoons of the olive oil in a deep heavy bottomed pot on high heat, and begin sautéing the onions for about two minutes. Then add the garlic and sauté another minute. Now add the tomatoes and all its juice. Add the chickpeas, paprika and the salt and mix well. Next add the rice and stir well. Pour in the vegetable broth, cover with lid and bring to a boil. Allow it to boil on high heat for 5 minutes, then lower the heat to low. At this point you will need to refer to the instructions on your rice package for the exact cooking time. I cooked mine for 30 minutes and it was still a bit al dente, which is the texture you're after because the rice will continue cooking in the oven. Once it is done, mix in the chopped coriander, spinach, toasted pine nuts and mixed fruits. Season liberally with freshly cracked pepper, to taste.
  2. Meanwhile, pre-heat oven to 180 C/350F/4G.
  3. Cut off top of peppers or pepper caps and de-gut (remove seeds) them. Wash the peppers.
  4. Next, make sure the bell peppers can stand in the pan. If they are tipping over, then take a knife and slice a thin bit off the bottom without puncturing them. Now, cover a pan with tin foil, lightly grease with the rest of the olive oil. Using your hands lather the outside of the bell peppers with a bit more olive oil, if needed, and begin stuffing with the rice mixture ⅔ full.
  5. Cover with the caps and cover the pan with foil, then place in the oven and cook for about 25 minutes or until they are soft and the rice has cooked through

Rice Pepper Filling


Stuffed Bell Peppers with Rice

14 thoughts on “Vegetarian Stuffed Bell Peppers

  1. they look fantastic and the filling sounds delicious !
    i also like your pictures and the colors of the peppers very much…
    very nice and looks delicious !

  2. these stuffed peppers look so great, I have good memories of these, I had an ex-girlfriend who once surprised me wif them after I came back from work…she stuffed them wif cous cous instead, memories 😀

  3. i just wanted to say that i just made this and followed the recipe exactly and it was great!! i’m a new vegetarian and this encourages me!! although my rice did not turn out as pretty as yours is was very tasty!!

    5 stars!

  4. They look really good. I especially love how you used different colored peppers, very pretty.

    It’s nice meeting another Bethany, not too many of us 🙂

  5. Mangy- thank you! it is easier than you think…you feel ace afterwards!
    Kang- Thank you… I love couscous and it is a great substitute as well!
    Mandy- Thank you very much for letting me know how the recipe worked for you! Do check back often! Although I’m not a vegan per-se I do eat loads and loads of veggies and love em, so you’ll surely find some ideas here 😉
    Bethany- You’re right… there are very few of us 🙂

  6. the instructions are realy usefull !
    also great, that you have the temperatures in farenheit and celsius !
    good for europeans 🙂

  7. I LOVE THESE PEPPERS!!! I’ve made them a few times now and each time they tastes better then the last. I love making them for dinner when we have guests. People are always impressed as they think the peppers must be difficult to make, but they’re actually very easy. Great recipe!

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