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Colorful, festive, healthy stuffed peppers

A tasty and fancy main course and mainly: without meat. Peppers in a variety of colors or other vegetables we love: tomatoes, zucchinis, onions, or eggplants.

Ingredients for 8 servings

8 bell peppers, of different colors (for diversity, you can also stuff onions, tomatoes, zucchinis, eggplants)

1 cup rice, preferably brown

1 cup cooked haricots or red beans

1 cup chopped nuts (optional)

1 large carrot

1 large onion

2 zucchinis

1 tomato

3-4 garlic cloves

Olive oil

Salt, pepper, cumin, paprika

1 small can (100 g) tomato paste

A handful of chopped parsley

For the sauce:

1 onion

2 garlic cloves

Paprika, salt, black pepper

3 cups water

1 small can (100 g) tomato paste


  1. Cook the rice in water.
  2. Finely chop the carrot, zucchini and tomato. Mince the onion and garlic.
  3. Fry the onion and garlic in oil over medium heat until the onion is golden brown.
  4. Add the zucchinis and carrot, stir until brown.
  5. Add the tomato and continue frying until the vegetables soften and turn a reddish color. Season.
  6. Add the tomato paste, stir and cook for a few minutes.
  7. Mash or crush the beans. Add to the cooked vegetables with the cooked rice, nuts and the chopped parsley.
  8. Prepare the bell peppers or zucchini / onion / tomato / eggplant: wash, keep the ‘lids’ and remove seeds. Fill the peppers with the filling, compressing a little. Cover with the ‘lids’ and stand in a pot.
  9. Prepare the sauce: chop the onion and steam slightly, add the garlic and tomato paste. Add water. Place the stuffed vegetables in the sauce and boil. Cook for an hour on low heat.

Bon Appétit!