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Spiced Rice Stuffed Bell Peppers 🍚

Super easy yellow rice complements the light, fresh flavours of bell peppers so we’ve combined the two for a healthy springtime lunch!



  • Heat the butter in a large saucepan over medium heat, add the rice and gently stir until the rice begins to lightly brown. Mix in the garlic, onion powder, and turmeric.

  • Slowly stir in the vegetable broth and raise the heat to medium-high. Add salt and pepper to taste. Bring the mixture to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes. Remove from heat and add cilantro, and fluff with a fork.

Bell Peppers

  • Heat oven to 190C and halve the peppers lengthways, remove the seeds and core but keep the stalks on. Rub the peppers with a drizzle of olive oil and season well. Place on a baking tray and roast for 15 minutes.

  • Carefully remove the peppers from the oven, stuff with rice and return to the oven for a further 5 - 10 minutes or until golden and enjoy!

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