Monday, March 21, 2011

Bell Peppers stuffed with Rice, Spinach and Tomatoes

4 large bell peppers(red, yellow or green)
1/2 cup sun dried tomatoes packed in olive oil or ordinary tomatoes chopped
1 tbsp olive oil
1 large bunch spinach, washed, trimmed, and coarsely chopped
1 garlic clove, minced
3-4 cups cooked long grain white or brown rice
1 tbsp minced fresh parsley
1/4 tsp salt
1/4 tsp freshly ground black pepper

Preheat the oven to 350F.
Slice off the top of the peppers and remove the seeds and membranes. Plunge the peppers into a pot of boiling water and cook for 2-3 minutes, or until softened.
Remove the peppers from the water and set aside, cut side down, to drain.
Chop the tomatoes and set aside. Heat the oil in a large skillet over medium heat until hot. Add the spinach, garlic and tomatoes. Cook until the spinach is wilted, 2-3 minutes.
Add the rice, parsley and salt and pepper and stir to combine. Fill the peppers with the rice mixture and place upright in a baking dish. Add a few tablespoons of water to the baking dish, cover, and bake until the filling is hot and the peppers are tender, about 20 minutes. Serve hot with tomato sauce.

Note: This rice mixture can also be used to stuff zucchini or other vegetables. Sun dried tomatoes can be replaced by ordinary tomatoes. For more spicyness add 1/2 a tspn of cayenne pepper.

Serves 4

Tip of the day:  Remedy for Salty Curry : Wash a potato. Cut into two. Place the two halves in the curry and it will absorb the extra salt.  


  1. Yummo !! I ate something like this in one of the upscale restaurants in Caribbean. They had stuffed tomatoes, but the stuffing was almost the same. Bell pepper would be a good option. Will try this for sure :)

  2. Is that so? try it out and give me ur feedback