Stuffed bell peppers

Try this unique way of preparing your peppers. They are incredibly tasty filled with melted cheese. Don't forget to add also some crispy roasted potatoes!


  • 4 medium size bell peppers

  • 40 g grated parmesan cheese

  • 40 g emmental cheese (or similar) - diced

  • 300 g rice

  • 2 medium size ripe tomatoes, diced

  • salt and chilli, to taste

  • 1 egg

  • a handful basil leaves and parsley, washed and chopped

  • 1 clove of garlic, minced

  • extra virgin olive oil

  • 4 potatoes, peeled and length way sliced


  1. Bring the water to a boil, add salt and boil the rice.

  2. Cut a thin slice off the top of each pepper, then take seeds out them. In a bowl place the cheeses, the herbs and garlic, diced tomatoes . Season with salt, chilli. Then add the rice, the egg, mixing all together.

  3. Pre - heat the oven to 220ºC. Spoon an equal amount of mixture into each pepper and place them into a baking dish drizzled with oil.

  4. Spread the potatoes in between the peppers. Generously season with salt and oil (4-5 tablespoons). Distribute 2 tbsp of water on the potatoes. Cover each pepper with the top. Bake for about 30 minutes, until the potatoes and peppers  are golden – brown. Serve warm.

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