Variation on a theme of Stuffed Bell Peppers

And this … there is something about stuffed veges that always fascinates  me 🙂

Fly 'n Cook

After the last attempt at making stuffed bell peppers, my friends and I were looking for alternatives to using potato filling. The clear choice was rice and as it happens we came across a neat recipe in a Tapas recipe book. Here is my improvised version of it.


6 small to medium red, green, orange or yellow bell peppers
2/3 cup Spanish rice
2 garlic cloves minced
1 medium onion chopped
1/2 cup parsley
1 tbsp tomato paste
3-4 tbsp olive oil
1/3 cup pine nuts
salt and pepper to taste
Cajun spices (optional)

Preparing the filling:

Heat oil in a heavy bottom pan. Saute onions and garlic until lightly brown. Stir in rice, half the parsley and salt and pepper.  Mix the tomato paste in 3 cups water and add to the rice. Bring to a boil, reduce heat. Cook on low heat for 20 minutes or until…

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