December 9, 2025RECIPES

Istrian-style Stuffed Peppers

PREPARATION TIME: 15 minutes prep + ~45 minutes cooking

DIFFICULTY: Easy

Ingredients

Preheat oven to 180 °C.
Rinse and drain the rice. In a pot, cook the rice in vegetable stock (or water + stock) until just tender. Then drain and set aside (keep covered so rice stays warm).
In a frying pan, heat olive oil and sauté the chopped onions until soft and translucent. Add garlic and stir briefly until fragrant. Remove from heat.
In a bowl, combine cooked rice, feta, chopped olives, sundried tomatoes, and half of the sautéed onion-garlic mix. Mix gently but thoroughly. Season with salt, pepper and some of the chopped fresh herbs.
Cut off the tops (caps) of the bell peppers and remove the seeds. Fill each pepper with the prepared mixture (rice + feta + olives + tomatoes). Place the filled peppers upright in a baking dish. Optionally, put back the pepper “cap” on top of each pepper.
Pour the tomato sauce around (and slightly over) the peppers in the baking dish. Drizzle a little olive oil over the tops for extra flavour.
Cover the dish (or use foil) and bake for ~35 minutes. Then uncover and bake another ~10 minutes, until peppers are tender, the filling is heated through, and the surface is lightly browned.