A MEAL YOU CAN MAKE

Rice-stuffed peppers

Soft roasted peppers filled with herby rice and vegetables.

About 86 minutes · 2 servings · Hob · large lidded pan · Fan oven · large roasting dish · knife · board · measuring tools

Open guided recipe →

Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

Allergens: Milk in feta. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~488 kcal · 15g protein · 70g carbohydrate · 19g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Halve peppers lengthways and remove seeds. Arrange cut-side up in a roasting dish. Dice onion, grate courgette, chop parsley and rinse rice.

  2. Start the filling

    Warm half the oil. Soften onion and courgette, then stir in rice, oregano and half the tomatoes. Add most of the water, reserving a small splash for the baking dish.

  3. Part-cook the rice

    Cover and simmer gently until most liquid is absorbed; the rice may retain a slight bite. Stir in parsley and fill the pepper halves loosely.

  4. Get everything ready

    Spoon remaining tomatoes and water around the peppers, drizzle with remaining oil and cover the dish with foil.

  5. Set the oven

    Set the oven to 180°C fan. Clear a shelf and leave room for air around the tray.

  6. Let the oven heat

    Allow about 10 minutes, then check the oven indicator shows 180°C fan. Extend this wait if necessary.

  7. Put the dish in the oven

    Use dry oven gloves to place the prepared dish on the cleared shelf. Set the cooking timer after closing the door.

  8. Bake the stuffed peppers

    Bake until peppers and rice are fully tender. Test the rice in the centre; add hot water, cover and extend if any grains remain hard.

  9. Check and serve

    Remove foil carefully with gloves. Crumble feta over the peppers and serve with the tomato juices. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  10. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 15 min · Cooking: about 54 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Greek gemista-inspired · precooked filling adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

Open this recipe in your kitchen · Recipe questions?