Rice, Vegetables & Pine Nuts Stuffed Peppers
Prep time
Cook time
Total time
Serves: 4 people
  • 2 Tablespoons extra virgin olive oil
  • 10 Scallions, finely chopped
  • 2 Red bell pepper, cored and cut in half
  • 2 Yellow bell pepper, cored and cut in half +1 Yellow bell pepper, cored & diced
  • 1 Green bell pepper, cored and diced
  • 1 Zucchini, diced
  • 2 Tablespoons pine nuts
  • 300g (1 ½ cups) Arborio rice
  • Sea salt
  1. In a saucepan bring water to a boil (or preferably Vegetable Stock if you have it available), then add the rice and a spoon of salt and cook until the rice is done, preferably al dente. Drain the excess of water.
  2. Have all the vegetables well washed and prepared as indicated in the ingredients description.
  3. While the rice is cooking, heat 1 tablespoon extra virgin olive oil in a stir fry pan over medium heat, add the pine nuts and sauté for around 1 minute until golden. Add then the scallions, and the yellow and green bell peppers. Add 1 teaspoon salt (or salt to taste) and stir and cook for around 3 minutes until lightly soft but not brown.
  4. Remove the stir fry pan from the heat. Add to the vegetable and pine nuts mix the drained rice and 1 tablespoon extra virgin olive oil. Mix it all together well.
  5. Stuff the peppers with the rice mixture and serve.
If you do not like to have the bell peppers raw, and if it is not too hot where you live at this time of the year, you could put the stuffed peppers in the oven with some Parmesan cheese on top (non-vegan option) and heat them at 200°C (400° F) for around 15 minutes.
Recipe by Tasty Mediterraneo at https://www.tastymediterraneo.com/rice-vegetables-pine-nuts-stuffed-peppers/