Stuffed Peppers

Stuffed peppers are one of my favorite summer dishes. They are filled with seasonal vegetables, rice and lots of herbs. It’s even better second day. You can create filling with your favorite seasonal veggies, such as eggplants, zucchini, mushrooms, carrots, onions, peppers, tomatoes, etc. Use fresh herbs, like cilantro, parsley and basil, which will give wonderful aroma to this dish.



  • 6 bell peppers (mixed colors), cored
  • 1 cup rice (any kind will work), uncooked
  • 2 cups water
  • 1 medium eggplant, cubed
  • 1 zucchini, cubed
  • 1 medium tomato, chopped
  • 1 medium sized carrot, cubed
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • Few springs of cilantro, parsley and basil, chopped
  • Salt, pepper


  1. Heat oil in the pan and sauté onions for about 5-7 minutes on a medium heat, until they become translucent and golden, add carrots, eggplant, zucchini, stir and sauté for another 5 minutes.
  2. Add  tomatoes, let it boil and simmer for 3-4 minutes.
  3. Add rice and water, stir and let it simmer for 8-10 minutes on a medium heat. When most of the liquid is absorbed and rice is half way cooked, season with salt, pepper,  garlic and herbs. Let it cool down and fill the cored peppers with the stuffing.
  4. Preheat the oven to 350 F.
  5. Place stuffed peppers in the deep baking dish, pour one cup of water mixed with tomato sauce, cover with aluminum foil and place in the oven for about 45-50 minutes until the peppers are cooked through.

stuffed peppers

stuffed peppers

stuffed peppers


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