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5 from 1 vote

Stuffed peppers

This sounds a bit 70s Cranks style veggie food, but carefully cooked and presented, is vibrant and tasty.
Course: Vegetarian mains,, Vegetarian sides
Cuisine: Provencale,, South of France
Keyword: Provencale cooking, Stuffed Vegetables, Vegetarian dishes
Servings: 6


  • An ovenproof dish
  • A saucepan for the rice or couscouus


  • 200 g rice, couscous, bulghar wheat You can buy quick cook or packaged to shorten cooking time
  • 400 ml vegetable stock if making rice or bulghar wheat and 200ml for couscous
  • pinch saffron ground finely in a pestle and mortar
  • 4 tbsps Olive oil
  • 4 shallots, finely chopped
  • 4 cloves garlic, finely minced
  • bunch flat leaf parsley
  • sea salt
  • 2 preserved lemons, finely chopped
  • large handful apricots, roughly chopped Optional: marinate/soak in sherrry
  • handful pinenuts
  • 50 ml olive oil
  • 6 yellow, orange or red peppers whole cut off the tops, keep as hats, remove inner seeds and pith


  • Cook the grain you are going to stuff the vegetables with, using the vegetable stock. In fact slightly undercook it.
  • Mix the cooked grain with the saffron
  • Heat a frying pan with the olive oil
  • Add the shallots, garlic to the olive oil, fry until golden.
  • Preheat the oven to 180C
  • Mix this with the grain, the preserved lemons, parsley, the apricots, the pine nuts, the salt.
  • Put the peppers into an oiled baking tin, remove the hats and stuff the peppers with the mixture.
  • Add some olive oil to the peppers, replace the hats and bake for 40 minutes
  • Remove from the oven and serve.