Rice Stuffed Peppers

You will love this recipe for stuffed sweet bell peppers!
I based it on a recipe by Jamie Oliver; they are delicious and easy to make.

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*Post updated June  2026

I must warn you, they are quite addictive! Actually, they are even nice at room temperature. I'm pretty sure I could live on these alone. Wait, I'd also want the Greek salad too! 😋

I got the idea for these stuffed peppers from a Jamie Oliver recipe. But he adds pistachios to his, which I didn't fancy.

Ingredients for stuffed peppers

Main ingredients

• yellow bell pepper

• red bell pepper

• onion

• carrot

• tomato

• red chilli 

• garlic 

Herbs and spices

• allspice

• cinnamon

• black pepper

• dried mint

• dried oregano

Other ingredients

• uncooked long-grain rice 

• chicken stock 

• tomato puree (tomato paste if you're in the US)

• runny honey

• flat-leaf parsley 

How to make them - full instructions in the printable recipe card below

Start by gathering and preparing all the ingredients. Cut each pepper in half lengthways, keeping the stalk intact, or your stuffing will escape! 😉

Heat a tablespoon of oil in a frying pan, then add the onions and grated carrots. Stir and cook for about 10 minutes until they’re soft and tender.

Add the tomato, chilli, and garlic, along with the herbs and spices, and cook for a couple more minutes.

Add the rice and stir for a minute, then pour in half of the stock and cook for around 7 minutes, stirring frequently. Set aside the remaining stock for later use.

Preheat your oven to 200°C/400°F or Gas 6 and fill each pepper with the rice mixture.

Add the tomato puree (called paste in the US) to the remaining stock along with the honey, spoon a little over the top of each pepper, and pour the rest into the bottom of the dish.

Drizzle with a little olive oil, cover the dish tightly with kitchen foil and pop it into your preheated oven (middle shelf) for around 1 hour and 15 minutes.

Sprinkle over the chopped parsley.

What to serve them with

Serve with a nice Greek salad or some nice fresh crusty bread.

You might also like this Easy Bolognese Stuffed Peppers recipe.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

rice stuffed peppers, stuffed bell peppers, stuffed peppers with rice and tomatoes,

main, dinner,

Greek-style

Yield: 2

Author: Jan Bennett

Rice Stuffed Peppers

So easy and tasty too! Just double the ingredients to serve four.

Prep time: 15 MinCook time: 1 H & 15 MTotal time: 1 H & 30 M

Ingredients

Main ingredients

• 1 large yellow bell (capsicum) pepper
• 1 large red bell (capsicum) pepper
• 1 small white onion - peeled and finely chopped
• 1 carrot - peeled and grated
• 1 tomato - seeds removed and chopped
• 1 red chilli - deseeded and finely chopped
• 2 cloves garlic - peeled and minced

Herbs and spices

• ¼ teaspoon allspice
• ½ teaspoon cinnamon
• ½ teaspoon black pepper
• ½ teaspoon dried mint
• 1 teaspoon dried oregano

Other ingredients

• 100g long grain rice - uncooked (Ben's brand is the best)
• 400ml stock - made from 1 x Knorr chicken stock cube (or vegetable)
• 1 tablespoon of tomato puree (tomato paste if you're in the US)
• 1 tablespoon runny honey
• a small bunch of flat-leaf parsley - leaves picked and finely chopped

Instructions

Prepare the filling

1. Start by gathering and preparing all the ingredients. Cut each pepper in half lengthways, keeping the stalk intact, or your stuffing will escape!
2. Heat a tablespoon of oil in a frying pan, then add the onions and grated carrots. Stir and cook for about 10 minutes until they’re soft and tender.
3. Add in the tomato, chilli, and garlic, along with the herbs and spices, and let it all cook for a couple more minutes.
4. Add the rice and stir for a minute, then pour in half the stock and cook for about 7 minutes, stirring occasionally. Save the remaining stock for later use.

Preheat your oven to 200°C/400°F/Gas 6

1. Rub each pepper half with a little olive oil using your hands, then set them in a dish that fits just right.
2. Fill each pepper with the prepared rice mixture. Add the tomato puree to the rest of the stock that you saved earlier, along with the honey.
3. Give it a good stir and pour a small amount over the top of each pepper, and pour the rest into the bottom of the dish.
4. Drizzle the peppers with a bit of olive oil, cover the dish snugly with kitchen foil, and place it on the middle shelf of your preheated oven for about 1 hour and 15 minutes. By now, the peppers should be tender and the rice stuffing fully cooked.
5. Sprinkle over the chopped parsley. Serve with a nice Greek salad or some nice fresh crusty bread.

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