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Serves
US | Metric
Ingredients
Filling
  • 250 g Long grain rice
  • 100 g Fresh or frozen sweetcorn
  • 1 Large white onion
  • 2 Medium or small carrots
  • 100 g Chickpeas
  • 2 tsps Turmeric
  • 1 tsp Coriander powder
  • 1 tsp Paprika powder
  • 1 tsp Pilau rice seasoning
  • 4 Medium fresh asparagus
  • Pinch of salt
  • Black pepper
  • 100 g Grated Mozzarella cheese
  • 100 ml Sour cream
  • Fresh parsley
  • 10 Pitted Black Olives
  • 6 Large or medium size Bell peppers( x 2 red, x 2 yellow, x 2 green)
Stuffed Vegetarian bell peppers Stuffed Vegetarian bell peppers
Stuffed Vegetarian bell peppers

Amazing lunch or dinner idea for all the Vegetarians out there!

It is believed this dish have come from a Mediterranean countries, and therefore represent the colourful amazing summers that places like Spain or Italy has to offer.

Give it a try!

Prep 1 hour 30 minutes
Total 1 hour 30 minutes
  1. Wash long grain rice, until the water is clear. Boil the rice, drain the water set aside.
  2. In a pre-heated pan add olive oil. Add chopped onion, saute for 2-3 minutes, add turmeric, coriander, pilau rice seasoning, black pepper, pinch of salt, paprika.
  3. Add grated carrots and some sweetcorn. Cook for further 5-6 minutes on medium to low heat.
  4. Lastly, add cooked chickpeas, mix well with onions & carrots.
  5. Lets start preparing Bell peppers, slice the top end of the bell peppers, clear the seeds from the pepper.
  6. Fill rice mix in to each bell pepper. Pop peppers in to the baking dish. Add little water at the bottom of the baking dish just so it could evaporate and create steam whilst cooking in the oven.
  7. Sprinkle mozzarella cheese on the bell peppers.
  8. Add black olives on top of the cheese.
  9. Sprinkle chopped fresh red chilli.
  10. Cover peppers with the foil. Cook in the oven for up to 60 minutes 210 degrees. (depending on your oven you are using the time may vary, please ensure you check your peppers)
  11. After 60 minutes remove the foil, and return the peppers to roast for another 10-15 minutes, you may increase the temperature in the oven up to 220 degrees.
  12. Once peppers are fully cooked, add some fresh sour cream, more grated cheese and chopped fresh parsley.


Its now ready to serve, Enjoy!

Stuffed Vegetarian bell peppers Stuffed Vegetarian bell peppers
Stuffed Vegetarian bell peppers

Amazing lunch or dinner idea for all the Vegetarians out there!

It is believed this dish have come from a Mediterranean countries, and therefore represent the colourful amazing summers that places like Spain or Italy has to offer.

Give it a try!

favorite
print
like
Prep 1 hour 30 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
Filling
  • 250 g Long grain rice
  • 100 g Fresh or frozen sweetcorn
  • 1 Large white onion
  • 2 Medium or small carrots
  • 100 g Chickpeas
  • 2 tsps Turmeric
  • 1 tsp Coriander powder
  • 1 tsp Paprika powder
  • 1 tsp Pilau rice seasoning
  • 4 Medium fresh asparagus
  • Pinch of salt
  • Black pepper
  • 100 g Grated Mozzarella cheese
  • 100 ml Sour cream
  • Fresh parsley
  • 10 Pitted Black Olives
  • 6 Large or medium size Bell peppers( x 2 red, x 2 yellow, x 2 green)

  1. Wash long grain rice, until the water is clear. Boil the rice, drain the water set aside.
  2. In a pre-heated pan add olive oil. Add chopped onion, saute for 2-3 minutes, add turmeric, coriander, pilau rice seasoning, black pepper, pinch of salt, paprika.
  3. Add grated carrots and some sweetcorn. Cook for further 5-6 minutes on medium to low heat.
  4. Lastly, add cooked chickpeas, mix well with onions & carrots.
  5. Lets start preparing Bell peppers, slice the top end of the bell peppers, clear the seeds from the pepper.
  6. Fill rice mix in to each bell pepper. Pop peppers in to the baking dish. Add little water at the bottom of the baking dish just so it could evaporate and create steam whilst cooking in the oven.
  7. Sprinkle mozzarella cheese on the bell peppers.
  8. Add black olives on top of the cheese.
  9. Sprinkle chopped fresh red chilli.
  10. Cover peppers with the foil. Cook in the oven for up to 60 minutes 210 degrees. (depending on your oven you are using the time may vary, please ensure you check your peppers)
  11. After 60 minutes remove the foil, and return the peppers to roast for another 10-15 minutes, you may increase the temperature in the oven up to 220 degrees.
  12. Once peppers are fully cooked, add some fresh sour cream, more grated cheese and chopped fresh parsley.


Its now ready to serve, Enjoy!