Stuffed Sweet Bell Pepper

Stuffed Sweet Bell Pepper

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From the Chef

“Stuffing is my favourite.And as such whenever there is something can be stuffed I try to do that.”





2 teaspoons olive oil
½ cup onion, chopped
½ cup sweet bell pepper, chopped
3 (200g) sweet bell pepper whole
½ cup corn kernels
2/3 cup sunset-salsa
1 cups chicken stock
¼ cup pineapple puree
¼ cup rice grain
2 tablespoons cheddar cheese, shredded
1 tablespoon parmesan cheese
¼ cup shitake mushroom, thinly sliced
¼ cup boiled sausage, cut in round shape



1. Pre-heat oven to 250oC.
2. In a pan add oil and sauté the onion, add corn, 1 cup salsa and chicken stock in a pot. Bring
to a boil. Stir in rice grain cover and cook in low heat.
3. Slice ½” off tops of whole bell peppers and discard tops. Remove cores and seeds. Cut a thins
slice from the bottom of each peppers.With the help of a spoon take out everything from
inside. Washed and set aside.
4. Add cheddar to the rice pot and fluff with the rice.
5. In a pan, add 1 tsp of oil and stir fry the sausage and mushroom. Add a pinch of salt and
pepper, mix well. Mix with rice carefully.
6. Stuff the capsicum with the rice mixer.
7. In a baking dish add 1 cup of chicken stock and pineapple puree, mix well. Place the stuffed
capsicums on top of it and bake for 20 minutes. Uncovered. Serve hot.


Main Dish

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Association of Nutrition & Foodservice Professionals