Stuffed Bell Pepper

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StuffedBellPepper-e copy



  • 4 pcs yellow pepper, or any other desired color
  • 1 cup rice
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 large tomatoes, finely chopped
  • 1 cup parsley, chopped
  • ½ cup dill, chopped
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dry coriander 
  • 1/3 cup oil
  • 2 cups spiced chicken broth mixed with 2 tablespoon Nada Tomato Paste 
  • 2 tablespoon Nada tomato paste



  1. Wash rice in clean water 3-4 times, then add warm water ,leave to soak for about 30 minutes.
  2. Drain rice from water, put in a deep bowl, add onion, garlic, tomato, parsley, dill, coriander, salt, pepper and oil.
  3. Stir gently to blend.
  4. Set the mixture aside.
  5. Remove the upper part of yellow peppers and put aside.
  6. Remove the seeds, and the white part of the peppers, stuff the peppers with the rice mixture, Leave 1 cm space for the rice to spread when it cooks, Place the pepper next to each other in a medium size pan. Face up so the ingredients won’t fall out of while cooking.
  7. Add the chicken broth to the pan and medium heat till it boils, then cover and simmer for around 30 minutes till the rice cooks and the pepper becomes tender. 
  8. It can be served hot or cold as an appetizer.