Stuffed bell peppers

Stuffed bell peppers

In this vegetable stuffed bell peppers, you can use any vegetables or leftover stuffing you like. For stuffing, I’m going to use wild blend rice and black beans


Prep time

30 min


1:20 min




  • 5  large peppers
  • 2 tbsp olive oil
  • Salt and pepper to taste

For stuffing

  • 2 Ear corns
  • 1 cup onions
  • 2 bell peppers
  • 1 cup tbsp parsley
  • 2 tbsp basil
  • 1 tsp minced garlic
  • 1 cup breadcrumbs
  • 2 tbsp olive oil
  • 40 g grated parmesan
  • 2 tbsp butter
  • Thyme bouquet
  • Salt and pepper to taste
  • 1 cup diced tomatoes
  • 130 grams cooked wild rice
  • ¾ cup ricotta cheese
  • 130 grams beans


  1. First of all, you want to cut off peppers tops and removes white seeds, then place peppers along with their hats onto the baking trays.
  2. Drizzle some olive oil and season with salt and pepper.
  3. This is a very important step you want to pre-cook your bell peppers at 180 degrees Celsius for 40 minutes, before adding your stuffing, otherwise, the stuffing ends up with overcooked.
  4. Now rotate corn over the flame until it gets grilled then raped in plastic and let rest to steam.
  5. Meanwhile diced onions, and cut the bell peppers into cubes, then grabbed the grilled and steam corn and cut corn off the cob and set aside.
  6. Cut parsley and basil finely, and then add garlic.
  7. Now mix it with bread crumbs olive oil and 2/3 of the mixture is going to be incorporated into the stuffing and remaining is going to be safe for the topping.
  8. In a skillet add olive oil butter and onion and thyme, peppers and cook them for 10 minutes for high heat.
  9. Now add diced tomatoes and corn, cook them for 10 minutes more season with salt and pepper.
  10. Transfer to a large bowl and add other remaining ingredients such as wild rice, beans, and 2/3 of bread crumbs herbs mixture.
  11. Now stuffed your cooked bell pepper with filling and bake them for 20 minutes then top with bread crumbs herbs and bake for more 20 minutes.


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