Home Cook Together. Celebrate Life.

FilipinoAuthentic Cuisine

Filipino Stuffed Peppers 2

Serves 4 to 6 Entree vegetarian

Filipino Stuffed Peppers 2

Filipino Stuffed Peppers 2 finds its roots in the comfort of Filipino home kitchens, where ingredients are embraced with a generous hand and shared among family and friends. This dish, a staple on many household tables, is crafted with a sense of intuition—salt sprinkled with care, and olive oil drizzled liberally. It reflects the everyday warmth of Filipino cooking, bringing a sense of togetherness to any meal.

When you bite into these stuffed peppers, expect a harmonious blend of savory rice, softened onions, and fragrant herbs, all encased within tender bell peppers. Each component melds into a comforting bite that whispers of home, inviting you to savor every mouthful in a communal feast.

Ingredients

  • 6bell peppers
  • 200 grice
  • 1onion
  • 80 mlolive oil
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the bell peppers. Slice the tops off 6 bell peppers and remove the seeds and membranes inside. Rinse them under cold water to ensure all seeds are removed, then set them aside to drain. Season the inside of each pepper lightly with fine sea salt and black pepper to enhance their natural flavor.
  2. Rinse 200 g of rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Set the rice aside to drain while you prepare the other ingredients.
  3. Finely chop 1 onion and set it aside. In a large skillet, heat 80 ml of olive oil over medium heat. Once the oil is shimmering, add the chopped onion and cook slowly, stirring occasionally, until the onion becomes translucent and soft, releasing its sweet aroma.
  4. Add the drained rice to the skillet with the onions. Stir well to coat the rice grains in the oil and onion mixture. This step helps toasting the rice slightly, enhancing its flavor and ensuring it absorbs the flavors of the dish.
  5. Add enough water to the skillet to cover the rice by about 1 cm. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet with a lid and cook until the rice is tender and has absorbed the liquid, about 15-20 minutes. The rice should be fluffy and separate easily with a fork.
  6. Once the rice is cooked, stir in your choice of herbs, finely chopped, to taste. This could be a combination of parsley, cilantro, or any other fresh herbs you prefer. Season the mixture with fine sea salt and black pepper, tasting as you go to ensure the flavors are balanced.
  7. Preheat your oven to 180°C (350°F). Stuff each prepared bell pepper with the rice mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish, and drizzle a little olive oil over the tops to help them roast beautifully.
  8. Bake the stuffed peppers in the preheated oven until the peppers are tender and slightly charred on the edges, about 25-30 minutes. The peppers should be soft to the touch and the tops slightly wrinkled. Remove from the oven and let them cool slightly before serving, allowing the flavors to meld together.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

This recipe is from Authentic Filipino Cuisine by Yassine Sbiti — the Filipino volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Filipino cuisine