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!

Stuffed bell peppers with crispy potatoes and melted cheese


  • 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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