There is some flavor exchange between rice and peppers, which results in a gorgeous and flavorful dish that is easier to make than it seems.

– 6 bell peppers – 5 tablespoons of olive oil – 2 cups of boiled or canned butter beans (or white beans) – 1 bay leaf – 2 teaspoons of minced parsley – ¼ teaspoon of dry, ground oregano – ½ teaspoon of freshly cracked black pepper – 3 crushed cloves of garlic – 1 cup of tomato sauce – 2 cups of vegetable broth – 2 cups of long-grain rice – 1½ teaspoon of salt 


Cut the top of the bell peppers and remove the seeds and the white parts from the inside. Using half the oil grease the bottom of a baking tray, and the outside of each pepper. Set aside.

Step 1:

In a pot, heat the other half of the oil over medium heat. Add the beans, bay leaves, parsley, a pinch of oregano, pepper, and garlic. Cook and stir for a minute. Stir in the tomato sauce and 2 cups of water. Season it with salt to taste. When the water breaks the boil, add the rice. Stir to mix. Stir regularly to avoid excessive sticking. When all the liquid has evaporated remove from the heat. The rice will not be completely cooked, it'll finish cooking in the oven.

Step 2:

Stuff the peppers with the rice and cover with the top of each pepper. Place them in a deep baking pan that is taller than the peppers. Cover the pan tightly with aluminum foil. Bake in preheated oven to 350 ºF [170 ºC] for 20 minutes. Remove from the oven and try the rice. It should be firm but tender inside. If necessary, return to the oven for another 5 minutes.

Step 3:

Take the tray out of the oven, and keep the aluminum cover on until it's time to serve. See serving suggestions below.

Step 4:

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