Baked stuffed peppers filled with rice and vegetables in an oven dish

Spain · Spanish

Stuffed Peppers

Spanish-style baked bell peppers filled with rice, tomato, onion and garlic, with a classic cheese version and a vegan chickpea or lentil version.

  • Spanish
  • 55 min total time
  • 4 base servings
  • 2 versions
  • 2 compatible options

Country

Spain

Cuisine

Spanish

Servings

4 servings

Prep

20 min

Cook

35 min

Total

55 min

2 versions

2 compatible options

Makes 4 stuffed peppers, enough for 4 servings.

Scale the filling with the peppers, then spoon in only as much filling as each pepper holds comfortably.

Adapt this recipe

Customize this recipe

Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

2 compatible options

Adaptation status

Servings: 4 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

Baked peppers filled with rice, tomato, onion, garlic, olive oil and grated cheese.

Contains milk and lactose from the cheese.

Version

  • Vegetarian

Free from

  • Gluten
  • Eggs
  • Tree nuts
  • Peanuts
  • Soy
  • +4 more

Contains

  • Lactose
  • Dairy

Ingredients

  • 4 bell peppers
  • 300 g cooked rice
  • 250 g tomato
  • 120 g onion
  • 2 garlic cloves
  • 30 ml olive oil
  • 100 g grated cheese Contains milk and lactose.
  • 4 g fine salt
  • 1 pinch black pepper
  • 2 g paprika, optional

Cooking method

Oven

  1. Prepare the peppers

    Heat the oven to 190 C. Cut the tops from the peppers and remove the seeds.

  2. Cook the base

    Warm olive oil in a pan, then cook onion and garlic until soft. Add tomato and simmer briefly.

  3. Mix the filling

    Stir in cooked rice, salt, black pepper and optional paprika. For the classic version, add grated cheese. For the vegan version, add chickpeas or lentils.

  4. Fill

    Spoon the filling into the peppers without packing it too tightly.

  5. Bake

    Place the peppers in an oven dish and bake until the peppers are tender and the filling is hot.

  6. Rest

    Rest for 5 minutes before serving so the filling settles.

Frequently asked questions

Which version should I choose if I avoid lactose or milk protein?

Choose the vegan version. It removes the grated cheese and uses chickpeas or lentils in the filling.

Do these stuffed peppers contain gluten or egg?

No listed version uses gluten or egg ingredients.

Can I make the filling ahead?

Yes. Cook and cool the filling, then fill and bake the peppers when ready.

Can I change the number of servings?

Yes. Use the Recipyx servings buttons and the pepper and filling amounts will scale.

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