Peppers Stuffed with Smoky Paprika Rice

Name: Peppers Stuffed with Smoky Paprika Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Ingredients: 150g red rice/black rice; 4 large beef or plum tomatoes; 6 small red, orange and yellow peppers; 4 tbsp extra virgin olive oil; Salt and freshly ground pepper; 1 red onion, peeled and finely chopped; 2–4 large mushrooms (approx. 125g), wiped; 10 cherry tomatoes, roughly chopped; 10 olives, pitted; 1 tbsp chopped capers, drained; 2 tsp smoked paprika; Optional: 40g raisins, soaked in warm water for 5 minutes and drained; 2 tbsp dried herbs; Equipment; Medium saucepan; Metal sieve; Large non-stick pan; One large tray lined with baking paper

4.20 (17)

⏱ 30 mins 🍽 Serves 4 🏷 Rice

This vibrant dish features peppers and tomatoes stuffed with a savoury rice filling. The rice is cooked with onion, mushrooms, cherry tomatoes, olives, and capers, then seasoned with smoked paprika and dried herbs. The stuffed vegetables are baked until just soft, creating a colourful and satisfying meal. The recipe is adaptable, allowing for different grains or the addition of soaked raisins for sweetness.

Ingredients

150g red rice/black rice
4 large beef or plum tomatoes
6 small red, orange and yellow peppers
4 tbsp extra virgin olive oil
Salt and freshly ground pepper
1 red onion, peeled and finely chopped
2–4 large mushrooms (approx. 125g), wiped
10 cherry tomatoes, roughly chopped
10 olives, pitted
1 tbsp chopped capers, drained
2 tsp smoked paprika
Optional: 40g raisins, soaked in warm water for 5 minutes and drained
2 tbsp dried herbs
Equipment
Medium saucepan
Metal sieve
Large non-stick pan
One large tray lined with baking paper

Method

Rinse the rice under water until it runs clear. Cook it following the packet directions, then drain it once done. Set your oven to heat to 180°c. Prepare a large tray by lining it with baking paper.
As the rice cooks, slice the tops from the tomatoes and scoop out their centres. Arrange the tomato bases and their lids on your prepared tray. Halve the peppers and discard the seeds and cores. Place them on the tray, drizzle with 2 tablespoons of the olive oil, and season with salt.
Warm the remaining oil in a large pan. Cook the chopped onion and mushrooms for 10 minutes. Stir in the drained cooked rice, chopped cherry tomatoes, olives, capers, smoked paprika, and the soaked raisins if you are using them. Cook everything for another 2 minutes. Mix through the dried herbs and adjust the seasoning with salt and pepper.
Spoon the rice filling into the hollowed peppers and tomatoes. Transfer all the stuffed vegetables to your lined baking tray.
Bake for 30 minutes or until the vegetables have softened slightly. To serve, place the reserved tomato lids back on top.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryRice

AuthorFood Network UK