Rice-Stuffed Peppers (Pimientos Rellenos De Arroz) Recipe

Stuffed Bell Pepper In Bowl On Table
Adnan Pazarac / EyeEm / Getty Images
Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
363 Calories
12g Fat
57g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 363
% Daily Value*
Total Fat 12g 16%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 51mg 2%
Total Carbohydrate 57g 21%
Dietary Fiber 5g 17%
Protein 8g
Calcium 67mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Rice-stuffed peppers like these are an easy, healthy, Mediterranean-style side dish. Cooked rice is mixed with sauteed onions and garlic, as well as raisins and ground almonds. Stuff the delicious mixture into bell pepper halves and bake. Serve with roast chicken, beef or pork. These stuffed pepper halves make a colorful addition to any dinner table.


Steps to Make It

  1. Gather the ingredients.

  2. Cook white rice in rice cooker or saucepan. Set aside.

  3. Grind nuts in a food processor until finely chopped, then set aside.

  4. If using raisins, place in 1 cup of warm water and set aside.

  5. Heat the oven to 375 F (190 C).

  6. Cut peppers in half lengthwise, or crosswise, depending on their shape. (The peppers should be able to sit level, and not tip or roll.) Remove seeds and membrane. Leave the base of the stem on because this will help the pepper keep its shape after roasting.

  7. Finely chop the onions and garlic. Cut tomato into eight pieces. Sauté in a large, heavy-bottom frying pan on medium heat until onions are translucent. If using raisins, drain water and to frying pan and mix. Stir in the tomatoes and 1/2 cup almonds. Add salt and pepper to taste. Continue to cook 1-2 minutes, then remove from heat.

  8. Heat the oven to 375 F (190 C).

  9. If using fresh figs, cut in half and place 1/2 in each pepper. Then, spoon rice mixture into the pepper halves. Clean off any rice that sticks to the rims of peppers, as it may burn. Sprinkle chopped parsley on top. Place peppers on a cookie sheet. Bake in the oven for 20 minutes.

  10. Remove from oven and sprinkle ground nuts on top. Return to oven for 20 more minutes.

Ingredient Tip:

  •  Although any color bell pepper can be used in this recipe, yellow or red peppers are best. Green peppers tend to have a stronger flavor and may overpower the flavors in the rice mixture.


  • For the main course, add chopped, cooked chicken breast or cooked pork cubes and a few sprigs of fresh basil to the rice mixture before baking.

  • Substitute any prepared rice for the white rice and prepare according to package instructions.

  • Allergic to nuts? Sprinkle a few teaspoons of parmesan cheese over peppers after baking.​