Rice-Stuffed Peppers

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Rice-Stuffed Peppers
  • Cook Time
  • Prep Time
  • 8Servings


  • 1/2 cup extra-virgin olive oil
  • 1 small chopped onion
  • 1 1/3 cups cherry tomatoes
  • 2 teaspoons paprika
  • Salt and pepper
  • 2 cloves chopped garlic
  • 2 1/2 cups cooked white rice
  • 1 1/4 cups grated parmesan cheese
  • 1/3 cup chopped flat-leaf parsley
  • 8 cored and seeded bell pepper halves
  • 1/4 cup water


Preheat the oven to 375 degrees . In a large nonstick skillet, heat 1/4 cup extra-virgin olive oil over medium heat. Add 1 small chopped onion and cook until soft, 6 to 8 minutes. Increase the heat to medium-high and add 1 cup cherry tomatoes, and 2 teaspoons paprika; season with salt and pepper. Cook until the tomato skins burst, about 5 minutes. Add 2 cloves chopped garlic and cook for 1 minute more. Remove from the heat. Add 1/2 cup quartered cherry tomatoes, 2 1/2 cups cooked white rice, 1 cup grated parmesan cheese, and 1/3 cup chopped flat-leaf parsley. Salt the cavities of 8 cored and seeded bell pepper halves, then mound in the rice mixture. Arrange the peppers in a single layer in a baking dish and drizzle with a little more extra-virgin olive oil. Sprinkle 1/4 cup grated parmesan on top. Pour 1/4 cup water into the dish, and cover. Bake until the peppers are soft, about 30 minutes, then uncover and broil until the cheese is golden, about 5 minutes.