When you have peppers, but you lack minced meat, you will make lean stuffed peppers. And why not, they are really delicious. I prefer red peppers when I make stuffed peppers, they are tastier and sweeter, that's the main reason why we use red peppers for stringing and drying, but the greens also work if you don't have red ones. Fresh green pepper is best for salad. This dish is also excellent for fasting periods or for vegetarians.


  • 1 cup rice
  • 1/2 cup peas
  • 2 grated or chopped carrots
  • 1 chopped onion
  • 2-3 cloves of garlic
  • 500 ml tomato sauce
  • 1 diced tomato
  • 1 tablespoon vegeta
  • 1 tablespoon red pepper
  • other spices by choice - dried parsley, black pepper...
  • 12 peppers
  • water as needed
  • a  little oil 


  1. Fry the onion on a little oil.
  2. Add the chopped carrots, peas, garlic, tomato, rice, fry very briefly, then add 200 ml of tomato sauce. Stir, add the spices and remove the pan from the heat. It should not boil.

  3. Wash the peppers and clean them from the seeds and stalks.
  4. Using a small spoon, fill the peppers, arrange them in a baking tray.

  5. Pour the remaining tomato sauce and add water to cover the peppers. Sprinkle a little oil on top, spices if desired.
  6. Bake in a preheated oven at maximum temperature for about 1 and a half hours totally.
  7. Note: When they are baked on one side, flip them over on the other, and if necessary, add a little water or tomato sauce. I like them juicier so I do add some liquid. Finally you can prepare 1 cup of water, mixed with 1 tablespoon of flour and 1/2 tablespoon of red pepper and add this mixture to the baking tray for extra sauce and leave to bake for a few more minutes.