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Stuffed bell peppers

Course Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4
Author Giulia


  • 4 red or yellow bell peppers, medium size
  • 300 g Parboiled rice
  • 120 g pancetta, cubed
  • 200 g fresh pecorino, or Asiago, Emmenthal ...
  • 2 tablespoons grated aged pecorino cheese, or Parmigiano, Grana, aged ricotta ...
  • 2 eggs
  • A few leaves basil, parsley, mint ...
  • ½ white onion
  • 2 ripe San Marzano tomatoes
  • Extra virgin olive oil
  • Breadcrumbs
  • Salt and pepper


  • Wash the bell peppers and remove the top part, then deseed them.
  • Cook the rice in boiling salted water according to cooking times. Drain and cool it down under running water.
  • Brown the cubed pancetta in a pan for a few minute, then add it to the already cold rice, along with the melted fat in the pan.
  • Add the diced pecorino, the grated aged pecorino, the beaten eggs and the chopped fresh herbs to the rice and mix thoroughly. Season with salt and pepper.
  • Stuff the bell peppers with the seasoned rice and sprinkle some breadcrumbs on top.
  • Preheat oven to 180°C.
  • In a cast iron pot or in a thick bottomed pot sauté a finely chopped onion with some extra virgin olive oil, then add the chopper tomatoes and cook until soft.
  • Arrange the peppers into the pan and cook for a few minutes to brown them. Pour in one glass of warm water and put the pan into the oven.
  • Cook for about 40 minutes, then turn the oven to grill, drizzle some extra virgin olive oil over the tomatoes and grill them for about 15 minutes, until slightly golden.
  • Remove the peppers from the oven, garnish with a few leaves of fresh basil and serve them basted with their cooking liquid.
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