Posts Tagged ‘bell peppers’

Herb & Rice Stuffed Pepper

Cooking for other people can be tricky.  Especially if it’s Bikenut!  He’s so picky, but I guess the challenge keeps things interesting.

Bikenut has expressed before that he doesn’t care for stuffed peppers.  So, when I had the idea to make some stuffed tomatoes, with herbs and fresh bread crumbs, I thought, “Hey, he likes tomatoes, so he might like those.”  But Bikenut informed me he doesn’t like stuffed tomatoes.  Rather, he doesn’t like stuffed vegetables of any sort.  So, I decided that I would just chuck the idea altogether.

That obviously didn’t last long, and I decided that I would make myself a stuffed pepper to go with the kebabs I was attempting that night for dinner.  (Separate post for that one coming later.)  I prefer any other color bell pepper than the green ones.  They just have some overly pungent flavor to them.  Not to say they aren’t good in some dishes… but to me, they’re best reserved for pizza toppings.  Although, I have to say, they are good with the ground beef and rice version of stuffed peppers.  Maybe it’s the combination of tomato and green bell pepper that appeals to me, but otherwise, forget it.  Anyway…

I had some leftover jasmine rice from dinner the night before, and I decided that I would use that to stuff my pepper.  If I had to start from scratch, I’d have used basmati for this recipe.  I was, afterall, going for a Middle Eastern flavor.  As it turned out though, this wasn’t too bad!  It’s filling though, so I’m really glad I forgot to make it when I threw all of the veggies in to roast for the kebab meal last night.  I only had about half of this pepper for lunch and I’m, well, stuffed!  So, perhaps if you’re making it as a side or for light eaters, half a pepper per person might be about right for a dinner portion.

Herb & Rice Stuffed Pepper


  • 1  medium bell pepper
  • 1-1/2 cups of cooked rice (leftovers work great!)
  • 2 Tablespoons red onion or shallot, finely diced
  • 1 Tablespoon fresh flat leaf parsley, chopped
  • 1 Tablespoon fresh chives, chopped
  • 1/2 Tablespoon cold butter, diced
  • 1/4 teaspoon each: turmeric, paprika, coriander, garlic powder, onion powder
  • Dash each: cumin, cardamom, garam masala, salt and pepper
  • 2 Tablespoons grated Parmesan cheese


  1. Preheat oven to 375°F.
  2. Rinse and dry pepper.  For one single serving pepper, cut off top of pepper at the stem end.  For two half-pepper servings, cut out stem, then halve the pepper from stem to bottom.  Remove seeds and ribs.  Set aside.
  3. In a small bowl, combine all remaining ingredients, reserving one tablespoon of Parmesan cheese.  Stir all ingredients together until well mixed.
  4. Firmly pack stuffing mixture into the pepper.
  5. Place stuffed pepper in a baking dish and rub outside of pepper with oil to coat.
  6. Bake pepper in oven for 25-30 minutes, or until pepper is tender.
  7. Top pepper with remaining Parmesan cheese and broil until golden brown.