These rice stuffed peppers are one of my favourite vegan recipes. It’s a super simple one pot recipe that will impress and dinner guest, or go down marvellously for your lunch. Treat yourself and try out this gorgeous rice stuffed pepper dish.
The Simple Ingredients:
Parsley and mint are vital for the flavouring of these rice stuffed peppers. Whether you opt for fresh herbs, or use dry ones like I do, they are an essential ingredient!
I use short grain white rice, sometimes called sushi rice or pudding rice. Bear in mind that if you use thinner rice you may need to cook for less time than I do. Check the stuffed peppers regularly as you cook to make sure you do not overcook if you are using different rice types.
How to make the stuffed peppers?
In a small mixing bowl, combine the rice, parsley, mint, olive oil, cumin, black pepper and salt. Mix until all ingredients are fully combined.
Cut around the stalk to remove it, like a lid. Now you can core the bell peppers without cutting them in half.
Dish out the rice evenly between the four peppers. They should be around 80% full, with some room at the top. Do not overfill the peppers as the rice may not cook properly.
Place the stuffed peppers vertically in a small pot. You want the pot to comfortably fit the peppers, but without having so much extra room that the peppers fall over.
In a mixing jug, combine the boiling water and the sun-dried tomato paste. Stir until the paste breaks down fully in the boiling water.
Pour the water into the pot and leave to cook on low heat for 50 minutes, or until the rice is cooked. Remove the peppers from the pot to cool. Enjoy!
Rice Stuffed Peppers
Ingredients
- 1 cup rice 220 g
- 900 ml boiling water
- 5 g parsley
- 8 g mint
- 3 tbsp olive oil
- 1 tbsp sun-dried tomato paste
- 1/4 tsp cumin
- 1/4 tsp black pepper
- 1 tsp salt heaped
Instructions
- In a small mixing bowl, combine the rice, parsley, mint, olive oil, cumin, black pepper and salt. Mix until all ingredients are fully combined.
- Core the bell peppers. Dish out the rice evenly between the four peppers. They should be around 80% full, with some room at the top.
- Place the stuffed peppers vertically in a small pot. In a mixing jug, combine the boiling water and the sun-dried tomato paste. Stir until the paste breaks down fully in the boiling water.
- Pour the water into the pot and leave to cook on low heat for 50 minutes, or until the rice is cooked. Remove the peppers from the pot to cool. Enjoy!