Stuffed Red Peppers

Growing up with all my siblings, mother had to be creative to feed an army ! I remember in the fall, when in season of course, Mom would make Stuffed Red Peppers, with Uncle Ben Rice. Comfort food at its best and everyone enjoyed it. Here is my version which is very similar to what my mother used to prepare, with a few additional spices. Again, make a large batch, as they are even better the following day. Many countries claim the origin of this recipe; from Spain in the Basque region, Hungary, Slovenia or Serbia, each country has a version which are somewhat similar. They appeared in North America as far as 1850 in many recipe books.
The mixture is easy to prepare. In this instance I put a tablespoon of Italian Spices, which gives the dish a wonderful taste and a little bit of a kick.

INGREDIENTS – Feeds 6… or two for several meals !
6 Red peppers – Cut off the tip and remove the inside white membranes and seeds
1 Large Onion finely chopped
1 Large Garlic clove finely minced
1 small can of chopped tomatoes
1 Tablespoon of Italian Spices or Pizza Mix spice works very well.
1/2 Teaspoon Chilli flakes
1/2 Cup of Jasmine Rice or Parboiled Rice
Salt & pepper to taste

Simple enough, cut the tip of each red pepper, ensure you keep the stem in place.
In a large bowl mix all the ingredients together well and fill each pepper, almost to the top. Please note when cooked the rice will expand a little.
Place the peppers in an oven pan with a lid on for a good hour at 180 Celsius.
After 45 minutes, check for doneness. The rice should be cooked through. If it seems dry, add 1/2 cup of water and pour a little bit over each pepper and continue cooking without the lid on, for another 15 minutes.
The peppers should be well cooked and soft. If not, simply put everything back in the oven for another 10 minutes or so.

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