Stuffed Roasted Baby Peppers

  • Yield : 40
  • Servings : 10
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

Here is a very simple stuffed pepper recipe that are perfect as a side or an appetizer. I served these at a recent party, and they made perfect finger foods. You can also stuff larger peppers, but the flavor might be too intense for an entree. Enjoy



  • 2 1/2 cups cooked basmati rice
  • 3 oz fresh basil
  • 1 cup pistachios (roasted and salted)
  • 2 tbs olive oil
  • 1/4 cup hot water
  • 2 tbs garlic
  • 20 sweet baby peppers
  • salt and pepper to taste


Step 1

Preheat over to 400. Next, slice the pepper in half, lengthwise. With a small knife remove the seeds. Place the peppers on a cookie sheet ant bake for 10 minutes. They should be slighty roasted, yet firm.

Step 2

In the bowl of your food processor, add the the ingredients (except the cooked rice). Wiz around until creamy. Taste the mixture to see if more salt/pepper is needed. If you need more water to thin it out, add it slowly. Hot water works best.

Step 3

When the mix is done, transfer to a lage bowl, and mix with the rice. Mix well.

Step 4

When the peppers have cooled, stuff them with the mixture.

Step 5

Serve room temp or cold!


Plant based foodie, running, cooking, trash TV- all things that describe me! I enjoy cooking quick and easy meals that are healthy and inexpensive. Happy reading!

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