Balkans · Meat-free
Peppers stuffed with mushrooms and rice
Mushrooms give the filling substance, while a short sauté helps the rice grains keep their shape. The sauce is simple: tomato, a little paprika and water. Choose broad peppers that fit snugly together in your baking dish.
Editorial review: 12 October 2026. Kitchen-testing status is stated in the recipe note.
From preparation to the plate
Method
- 01
Heat the oven to 190 °C. Cut the tops off the peppers and remove the seeds. Rinse the rice and finely chop the onion and garlic.
- 02
Cook the onion in the oil for 7 minutes. Add the mushrooms and cook for 10 minutes to evaporate excess moisture. Stir in the garlic, rice, paprika, half the salt and the parsley.
- 03
Add 150 ml water and simmer for 5 minutes. The filling will only be partly cooked. Fill the peppers about three-quarters full, leaving room for the rice to expand.
- 04
Mix the passata with the remaining 200 ml water and salt. Pour into the baking dish and arrange the peppers. Cover with a lid or foil and bake for 45 minutes.
- 05
Uncover and bake for another 15 minutes. Taste a few grains from the centre of the filling. If they are still hard, add a little hot water, cover and bake for another 10 minutes.
Oven temperatures refer to conventional heat without a fan. Timings are approximate; check texture and the stated food temperatures.
An original editorial version written for Tastivio. This recipe has not yet been confirmed by a practical test in our kitchen; timings are approximate.
Wine for this dish
What goes in the glass?
A fresh, dry rosé suits the tomato and the sweetness of the baked peppers. Choose a lighter wine without a pronounced oaky flavour.