Stuffed sweet peppers

Stuffed sweet peppers

Struggling for a summer BBQ starter? These stuffed sweet peppers will keep your guests satisfied while the main course sizzles to perfection.

Prep time: 50 minutes

Cook time: 40 minutes

Servings: 4 people


  • 8 sweet peppers
  • Salt
  • 2-3tbsp finely chopped parsley
  • 1tbsp finely chopped thyme
  • 125g almonds or walnuts, coarsely chopped
  • 1 bay leaf
  • 2-3 tomatoes, skinned, cut into pieces
  • 175g of long grain rice
  • 3 spring onions, cut into thin rings
  • 2 cloves of garlic, finely chopped
  • 1 red onion, finely chopped
  • 2-4tbsp oil
  • Pepper


Heat 2 tbsp of oil and fry the onion and garlic for approximately 5 minutes. Add the spring onion and allow everything to fry for the last 2 minutes.

Then add the rice, tomatoes and bay leaf, stir everything thoroughly and add approximately 3½ decilitres of boiling water.

Allow the rice to boil for approximately 15 minutes until cooked. Take the pan off the fire and remove the bay leaf.

Stir the almonds, marjoram, thyme, parsley and feta through the rice mixture and season with salt and pepper.

Carefully spoon the stuffing into the peppers.

Reposition the tops of the peppers. Line the oven dish with nonstick baking paper and place the peppers in the dish one next to the other.

Add a little water and a dash of olive oil to the dish, cover the peppers with aluminium foil and bake them in the centre of a preheated oven set at 200ºC for approximately 25 minutes.

Remove the foil and bake the stuffed sweet peppers for another 10-20 minutes until they are soft.