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Mediterranean stuffed peppers
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Mediterranean Stuffed Peppers (Vegetarian)

These easy vegetarian stuffed peppers are full of flavor and take only 10 minutes to throw together! The stuffing is tangy and works perfectly with the sweetness of the peppers. A must try for a quick yet super satisfying dinner.
Course Main
Cuisine Mediterranean
Keyword Mediterranean Stuffed Peppers, Stuffed Peppers
Prep Time 10 minutes
Cook Time 45 minutes
Servings 5
Author Amina Al-Saigh

Ingredients

For the peppers:

  • 10 medium peppers if using large peppers, you will need less

For the stuffing:

  • 2 cups rice any type - I used Basmati
  • 1 onion
  • 1 medium pepper
  • 4 cloves garlic
  • 3 tablespoons tomato sauce
  • 2 tablespoons pomegranate molasses see notes
  • 2 teaspoons salt
  • 1 teaspoon seven spice or replace with allspice or cumin if unavailable
  • ½ teaspoon cinnamon
  • ½ teaspoon black pepper
  • 4 tablespoons oil

For the sauce:

  • 1 cup tomato sauce dry cup
  • 3 cups water
  • 1 stock cube vegetable or chicken
  • ½ teaspoon salt
  • 1 tablespoon pomegranate molasses
  • 2 tablespoons oil

For the garnish:

  • Handful of parsley or mint optional

Instructions

  • Start by preheating the oven to 450F
  • Wash and dry your peppers, then hollow them by creating a round cut around the stem and removing it. Also remove the seeds and any extra skin from the inside
  • Finely dice the onion, garlic and pepper for the stuffing
  • Mix all the stuffing ingredients together well
  • Stuff each pepper with the stuffing about ¾ of the way through (the rice will expand)
  • Place in a dutch oven or an oven safe dish, preferably with a lid (you can also use aluminium foil to cover)
  • Mix together the sauce ingredients well and ensure the stock cube is dissolved by using hot water
  • Pour the sauce over the peppers, ensuring that each you pour some into each pepper then pour the rest around the peppers in the pot
  • Cover and bake for 35 minutes
  • After 35 minutes, uncover and baste the peppers with the sauce. Check that the rice and the peppers are soft (if not - continue baking covered for another 10 minutes)
  • Bake uncovered for a further 10 minutes to allow the sauce to thicken
  • Serve with a side salad and enjoy!

Notes

  • All measurements for cups are using dry measuring cups
  • If you don't have pomegranate molasses, replace with 2 tablespoons lemon and 1 teaspoon sugar (mix together and add)
  • This dish is best made in a dutch oven or an oven safe dish that has a lid to allow the peppers to steam well. If using aluminium foil to cover, make sure you seal it well