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Stuffed Peppers with Rice and Herbs baked golden and finished with Wilson’s Extra Virgin Olive Oil

Stuffed Peppers with Rice and Herbs

Bell peppers filled with a tomato rice, fresh parsley and dill, finished with Wilson’s Extra Virgin Olive Oil and baked until tender. Inspired by the herbed, rice-stuffed pepper technique popularised by Taste of Home’s classic stuffed pepper recipes.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course, Vegetarian
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers mixed colours, tops cut off and seeded
  • 2 Tbsp Wilson’s Extra Virgin Olive Oil plus extra for drizzling
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 200 g 1 cup long-grain rice, rinsed
  • 400 g tin chopped tomatoes
  • 250 ml vegetable stock
  • 1/4 cup chopped fresh parsley
  • 2 Tbsp chopped fresh dill or mint
  • 1 tsp dried oregano
  • 100 g feta cheese crumbled (optional)
  • Salt and black pepper to taste

Method
 

  1. Preheat the oven to 190C. Slice the tops off the peppers, remove the seeds and membranes, and stand the peppers upright in a baking dish.
  2. Heat the Wilson’s Extra Virgin Olive Oil in a pan over medium heat. Saute the onion for about 5 minutes until soft, then add the garlic and cook for 1 minute more.
  3. Stir in the rice and toast for 1-2 minutes, coating it in the oil and onion.
  4. Add the chopped tomatoes and stock, bring to a simmer, cover and cook for 12-15 minutes, until the rice is nearly tender and most of the liquid is absorbed.
  5. Remove from the heat and fold through the parsley, dill, oregano and feta (if using). Season with salt and pepper.
  6. Spoon the rice mixture into the peppers, packing it gently rather than tightly, and drizzle with a little extra oil.
  7. Cover the dish tightly with foil and bake for 35 minutes, then uncover for a final 10 minutes until the peppers are tender and the tops are lightly golden.
  8. Rest for 5 minutes before serving, finishing with another drizzle of oil and a scattering of herbs.

Notes

Storage: keep covered in the fridge for up to 3 days. Make-ahead: the rice filling can be made up to 1 day ahead and kept in the fridge. Freezing: stuff the peppers but freeze unbaked for up to 2 months; thaw fully in the fridge before baking. Serving suggestion: serve with plain yoghurt and crusty bread.