Oven-Baked Stuffed Spicy Bell Peppers (Vegetarian)

Author:
Suzana Trifkovic
Updated date:
Jun 22, 2022

Author of many recipes published in healthy living magazines. Ovo-lacto vegetarian. Cooking is my passion.

Baked Stuffed Spicy Bell Peppers

Oven-baked stuffed spicy bell peppers are one of my favorite dishes regardless of the season. During the summer I use fresh peppers, and during the winter I use frozen. I recommend this dish to anyone who is looking for a filling and delicious vegetarian or vegan dish.

Cook Time


Prep time	Cook time	Ready in	Yields
30 min	1 hour 30 min	2 hours	4 servings

Ingredients

1 cup chopped onion
1 potato
1 tablespoon chopped carrot, fresh or dry
1 teaspoon chopped parsley leaves, fresh or dry
8 bell peppers
1/2 cup basmati rice
3 cups water
2 tablespoons oil
1/2 teaspoon salt
1/6 teaspoon black pepper
2 teaspoons paprika powder
1/2 teaspoon turmeric powder
1/4 teaspoon curry powder

Instructions

Rinse the rice.
Add 1 tablespoon of oil to a frying pan. Add onion and fry until golden.
Pour water into a cooking pot and add rice, carrot, onion, and parsley leaves.
Cook the rice for 20 minutes until the water thickens.
Add spices and salt. Cook for another 10 minutes, then set aside to cool.
Wash the bell peppers and remove the middle part with the seeds. Wash the insides as well.
Wash and peel the potato. Wash again and slice thinly.
Fill bell peppers with cooked rice. Top each pepper with potato slices, tucking the potatoes inside (see photo below).
Spread 1 tablespoon of oil over a baking pan and lay the stuffed bell peppers on their sides. If there is any remaining rice, spread it around the peppers.
Preheat the oven to 250 degrees F and bake for 30 minutes.
Take out the baking pan, and use a spoon to carefully turn the peppers to the other side.
Bake for another 30 minutes, until golden. Serve warm and enjoy.