Ingredients
- 4 large bell peppers
- 200 g rice (long grain or medium grain)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped (or 200 g canned chopped tomatoes)
- 2 tbsp tomato purée
- 1 medium zucchini, diced
- 1 carrot, diced (optional)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp paprika (optional)
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- 500 ml vegetable stock
- Fresh parsley, chopped (for garnish)
Method
- Prepare the peppers:
Cut the tops off the peppers and remove seeds and membranes. Set aside. - Cook the filling:
Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft. Add carrot and zucchini and cook for 4 minutes. Stir in rice, chopped tomatoes, tomato purée, oregano, paprika, salt, and pepper. Cook for 3 minutes to combine. - Stuff the peppers:
Spoon the mixture into each pepper, filling them almost to the top. Place them upright in a baking dish. - Add stock and bake:
Pour the vegetable stock into the dish until it comes halfway up the peppers. Cover with foil and bake in a preheated oven at 180 °C (160 °C fan) for 40 minutes, until the rice is tender and the peppers are soft. Remove foil in the last 10 minutes to lightly brown the tops. - Serve:
Garnish with fresh parsley and serve warm with tzatziki or a simple salad.
Pro Tips
- For extra flavour, sauté the rice for 2 minutes in olive oil before adding vegetables and liquids.
- Mix in some feta cubes or olives for a Greek twist.
- Use a variety of pepper colours for a vibrant presentation.