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Roasted Bell Peppers with Vegetable Rice Stuffing
Roasted Bell Peppers with Vegetable Rice Stuffing
Samantha Okazaki / TODAY
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(24 rated)

Cooks note: If you’re not a fan of peas, you can swap in kale, zucchini or green beans.


    • 6 – 8 bell peppers
    • 2 tablespoons olive oil
    • 1 onion minced
    • 2 cloves garlic, minced
    • 6 ounces chorizo, diced small
    • 1 tablespoon smoked paprika
    • 2 cups long grain rice
    • 4 cups water
    • 2-3 bay leaves
    • 2 cups green peas
    • Cilantro
    • Salt and pepper, to taste


Preheat oven to 425.

Cut off the pepper tops and set them aside. With small knife hollow out seeds and membranes as best as possible and set peppers aside. Heat up a large skillet or pot and add olive oil. Add onions, garlic, chorizo an smoked paprika. Sweat all the ingredients until browning begins, then add water, rice and bay leaves. Bring to boil and simmer covered and stir from time to time until liquid is absorbed and rice is puffed up. Turn heat off and set aside in same pot until room temp. Season with salt and pepper, to taste  Add cilantro and green peas so as not to overcook.

Stuff peppers with rice mixture and set on sheet pan. Brush the outside of peppers with olive oil after you’ve stuffed them (so they're not too slippery to handle) and roast at 425 for 20 minutes.

Take out a tray of peppers from the oven and they are ready to serve!  If desired, you can add the tops on for presentation.

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