Stuffed Peppers

Adapted from Food for Paradise by St. John the Russian Orthodox Church

Strict-Fast Optional


  • 5 peppers (green, red, orange, yellow – you choose!), cleaned out & cut in half lengthwise
  • ¼ c. olive oil (or 1/3 c. veg. broth)
  • 1 onion, chopped
  • ¼ c. chopped fresh parsley (or 1 TBS dried)
  • 2 cloves garlic, minced
  • 14 oz. can tomatoes, peeled and diced
  • 1 c. uncooked rice
  • 1 c. vegetable broth or water
  • 1 can cannellini beans (or 1 can corn)


  1. Preheat oven to 375
  2. Arrange halved peppers in bottom of 9x12 baking dish
  3. Saute onions in oil, medium heat, until softened, 3-5 min. If using vegetable broth instead, simmer.
  4. Add parsley & garlic, continue to cook 2 minutes.
  5. Add tomatoes, blend well.
  6. Add rice, salt & pepper, mix.
  7. Gently add beans or corn and vegetable broth.
  8. Spoon into pepper halves. Place extra in the baking dish around the peppers.
  9. Pour ½ - 1 c. water over peppers and cook for approximately 1 hour (until rice is done). Cover with aluminum foil and remove it the last 15 minutes (or if your family like it “crunchy”, don’t put any foil on it).

Note: this is a great dish to throw in other vegetables, too – eggplant and zucchini are great for stuffing. Tomatoes make a nice addition: After you put the rice mixture in the peppers, slice some tomato wedges and nestle them between the peppers. They will roast while cooking.