Savoury rice seasoned with herbs and spices are infused with the flavour’s of fresh vegetables. The rice is saute’d in butter and stuffed in bell peppers which are then oven roasted.


  • 4 bell peppers
  • ½ cup rice, rinsed 3 times
  • 1 tablespoon frozen peas
  • 1 tablespoon frozen sweetcorn
  • ½ carrot, peeled and diced
  • 1 tablespoon butter or margarine
  • ½ teaspoon mixed ginger and garlic paste
  • ½ teaspoon mixed dried herbs (shop purchased)
  • Freshly ground black pepper
  • Salt to taste
  • ½ teaspoon of turmeric powder
  • ½ teaspoon of chilli powder
  • 1 dried chilli cut into slices
  • ½ onion, finely diced
  • Oil
  • 1 cup water


  1. In a large pan heat enough oil to cover the base of the pan.
  2. Stir in the diced onion and allow it to simmer until it has turned a translucent color.
  3. Add the turmeric powder, sliced red chilli, chilli powder, ginger and garlic paste.
  4. Simmer the mixture for 1 minute.
  5. Stir in the rice and mix well to ensure an even distribution of spices.
  6. Add salt to taste.
  7. Stir in the water. Cover and cook the rice mixture for 15 minutes.
  8. In a separate pan add the butter or margarine and allow it to heat through.
  9. Stir in the peas, sweetcorn and carrot.
  10. Add the mixed herb and freshly ground black pepper.
  11. Saute’ the vegetables until it is tender but not too soft.
  12. Remove vegetables from the stove top and set aside.
  13. Wash and cut the tops of each bell pepper (the pepper tops will form a lid for each pepper).
  14. De-seed the pepper using a teaspoon to scoop out the seeds. Set the peppers aside.
  15. Stir the rice and check the tenderness of the rice grains. If the rice is not soft enough a little water can be added and the cooking time can be increased until the desired tenderness is achieved.
  16. Allow the water in the rice  to be absorbed completely by increasing the heat on the stove top.
  17. Remove the cooked rice from the stove top and stir in the mixed vegetables.
  18. Place a tablespoon of the savoury rice into each pepper and cover it with the pepper tops.
  19. Place the pepper stuffed with savoury rice on a greased tray and bake in the oven on 180 degrees for 15 minutes.
  20. Remove the roasted peppers from the oven and serve hot as side dish or a starter.