Rice Stuffed Bell Peppers

rice stuffed bell peppers recipe

I don’t know when I first tasted this recipe. But I remember the first time I knew that we, as Egyptians, are not the only people who prepare it when I first read Bastard of Istanbul. What I knew later is that the recipes aren’t the same and the stuffing is different. These stuffed bell peppers are as chic looking as they taste good. The first bite is always the funniest. As you break into the one of these bell peppers, the rice mixture will burst from the pepper’s skin leaving you to feel hopeless, good hopeless. Then within the first bite, it will come the tears of joy.

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  • Servings: 6
  • Difficulty: Easy
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  • 1 pound minced ground lamb
  • 2 cups of Egyptian rice
  • 2 medium minced onions
  • 4 tablespoons oil
  • 1 teaspoon salt
  • ¾ teaspoon freshly ground pepper
  • 6 bell colored big pepper
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • boiling water, chicken or meat broth



Wash the rice to get the corn scratch out of it, and drain in a colander.


Cut the peppers top and leave it (stalk on for a better look) because you’ll need to cover it after stuffing. Remove the ribs and seeds and wash it with water and drain it upside down.


Filling preparation: Combine onions, oil salt, and pepper in a medium bowl, add the minced lamb then the rice and mix until well combined.


Fill the peppers with the rice mixture, and place in a large saucepan with the top up. Add water or meat/chicken broth to the pan until it reaches half of the peppers.


Bring to a boil, then reduce heat to a simmer. Cook until the rice and peppers are tender, for about 1 hour. Never leave it without water as it may get burned. Always watch it and add water as necessary.


When it’s done, carefully transfer the peppers to a large platter. Serve warm with yogurt if desired.

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