• file:8270_stockfood-00931455---three-peppers-stuffed-with-tomatoes-and-rice.jpg




Average: 2.6 (44 votes)


  • 1 cup SunRice Long Grain Rice
  • 350 ml vegetable stock
  • 4 green capsicums
  • 2 tbsp olive oil
  • 6 tomatoes, deseeded and diced
  • 1 clove garlic, finely chopped
  • 2 tbsp freshly chopped thyme
  • 2-3 tbsp grated parmesan
  • cayenne pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat the oven to 180°C (160°C in a fan oven) and oil a casserole dish.

Bring the stock to the boil and add the rice. Cover and cook for around 15 minutes. The rice should still be quite firm.

Slice the tops off the capsicums and place them in the casserole dish.

Mix the tomatoes, garlic, thyme, parmesan and remaining oil through the rice. Season to taste with salt and cayenne pepper.

Spoon the mixture into the peppers. Place the lids on top and bake in the oven for 25-30 minutes.