Stuffed Peppers with Rice and Herbs – The Taste of Home and Natural Wellness 🌶️

There are dishes that feel like a warm hug in the middle of the day.

These stuffed peppers, made without meat and filled with a fragrant mix of vegetables and fresh herbs, fill the home with the aroma of comfort and natural goodness.

The cooked rice absorbs the gentle tomato sauce, creating a light, colorful, and inviting dish just right for a Friday lunch.

Perfect Wine Pairing

Granada Winery’s Semi-Dry Pomegranate Wine is the perfect match for this dish balancing the acidity of the tomatoes, adding a soft fruity touch, and enhancing the freshness of the herbs.

Preparation Time: About 1 hour, including slow cooking.

Ingredients

For the peppers:

10 medium red peppers (tops cut off)

For the filling:

1½ cups cooked white rice (you can also use ready-cooked rice packages)

1 grated tomato

1 grated onion

A handful of chopped cilantro

A handful of chopped dill

A handful of chopped parsley

A handful of chopped mint leaves

1 small can of tomato paste

Juice of half a lemon

1½ tablespoons sugar

Salt and black pepper

1 teaspoon chicken soup powder

Paprika and turmeric to taste

1 tablespoon olive oil

For the sauce:

1 small can of tomato paste

1 tablespoon sugar

Water enough to cover about ¾ of the peppers

Preparation

Prepare the peppers:

Cut off the tops and set aside. Remove the seeds and rinse well.

Arrange the peppers in a wide pot (preferably a sauté pan).

Prepare the filling:

In a large bowl, mix all the filling ingredients-cooked rice, grated tomato, onion, herbs, tomato paste, lemon juice, spices, and olive oil.

Stir until the mixture is fragrant and well combined. Taste and adjust seasoning if needed.

Stuff the peppers:

Fill each pepper almost to the top (no need to leave space — the rice is already cooked).

Place a slice of tomato on top of each pepper.

Prepare the sauce:

Mix water, tomato paste, and sugar. Pour gently into the pot until the liquid reaches about ¾ of the peppers’ height.

Cooking

Bring to a boil, reduce the heat, and simmer for about 45 minutes, until the peppers are soft and the sauce is thick and delicate.

Serving

Serve hot, with a drizzle of sauce over each pepper.

For a complete meal, serve alongside oven-baked entrecote fingers and a fresh salad.

A glass of Granada Semi-Dry Pomegranate Wine will perfectly complete the dish — adding softness and balance between nature, flavor, and health.