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Vegetarian, Italy

Sicilian stuffed peppers with rice

Sicilian stuffed peppers are a vegetarian dish for 4 people, ready in 1 hour, easy to make, for €2.50 per serving. The key to success is the filling, toasted breadcrumbs mixed with capers, olives, pine nuts and pecorino, which adds crunch and flavor without any meat. Served with rice, they make a filling, flavorful meal.

Stuffed peppers like in Sicily, with breadcrumbs, capers, olives and pine nuts, it's all the sunshine on one plate.

Sicilian stuffed peppers with rice
Total time
1 h
Difficulty
Easy
Cost per person
€2.50
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

The filling in these peppers plays on the sweetness of the vegetable against the sharp saltiness of capers and olives. Breadcrumbs toasted in oil add crunch that contrasts with the soft, oven roasted pepper flesh. Pecorino and pine nuts bring richness and a nutty edge that rounds everything out.

This dish takes a bit of organizing but no real technique, perfect for a Sunday when you have time to let the oven do the work. It suits fans of Mediterranean cooking and vegetarian guests, though younger kids might be thrown off by the capers and olives.

The ingredients

4 people

Fruits and vegetables

  • Red or yellow bell peppers 4
  • Garlic 2 cloves
  • Flat leaf parsley 4 sprigs

Pantry

  • Breadcrumbsoften in the pantry 100 g
  • Capersoften in the pantry 2 tbsp
  • Pitted black olives 60 g
  • Pine nuts 30 g
  • Riceoften in the pantry 280 g
  • Olive oiloften in the pantry 5 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Pecorino or parmesan, grated 60 g

Allergens Gluten, Lactose, Tree nuts

The step by step recipe

  1. Cut the peppers in half lengthwise, keeping the stem on, remove the seeds and place them in an oiled baking dish. 3 min

    The stem helps hold the filling in place and looks nicer on the plate.

  2. Toast the breadcrumbs in 2 tablespoons of oil with the chopped garlic. 4 min

    Stir constantly, breadcrumbs go from golden to burnt fast.

  3. Mix the breadcrumbs with the rinsed capers, chopped olives, pine nuts, pecorino and parsley. 2 min

    Rinse the capers to remove excess salt before adding them.

  4. Fill the peppers with the mixture, drizzle with olive oil and bake at 190°C. 35 min

    Cover with foil for the first 20 minutes so the filling doesn't dry out.

  5. Meanwhile, cook the rice in salted water and drain it. Serve it alongside the peppers. 12 min

    A bit of the peppers' cooking juices drizzled over the rice is a real treat.

Our tips to get it right

  • Pick peppers that are straight and sturdy, they stand up better in the dish and are easier to stuff.
  • Hold off on salting the filling until you've tasted it, the pecorino, capers and olives already bring plenty of salt.
  • For a softer filling, drizzle in a bit more olive oil right before baking.

The variations

  • Swap the pecorino for parmesan if that's what you have on hand, the result stays close to the original.
  • For a tree nut free version, skip the pine nuts and add a little more breadcrumbs to keep the filling's volume.
  • To save time, stuff the peppers the night before and keep them in the fridge, then just bake them the next day.

What to serve it with

  • A green salad with lots of lemon
  • Burrata as a starter
  • A glass of fresh tomato juice

Storage

Stuffed peppers keep for 2 to 3 days in the fridge in a sealed container. They freeze well once cooked and cooled. Reheat them in the oven rather than the microwave so the filling gets its crunch back.

Questions about this dish

Can you make stuffed peppers ahead of time?

Yes, you can stuff them the night before and keep them covered in the fridge. Let them sit out a bit before baking so they don't cool down the oven too much.

Can you leave out the capers if you don't like them?

You can skip them or swap in chopped sun dried tomatoes for a similar tangy touch. The flavor will be different but still Mediterranean.

When do you cook the rice while the peppers bake?

Cook it in salted water during the last twenty minutes of the peppers' baking time, the timing works out well. Drain it just before serving.

Can you use a different cheese instead of pecorino?

Parmesan works really well if you don't have pecorino on hand. Avoid cheeses that are too mild, they won't give the filling enough character.

How long does it take to make Sicilian stuffed peppers with rice?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Sicilian stuffed peppers with rice?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Sicilian stuffed peppers with rice cost?

About €2.50 per serving, or €10.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, tree nuts. Always check the labels of the products you buy.

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