If you love stuffed peppers, Dorie Greenspan’s Rice Packed Peppers—filled with garlic, spinach and cheese—are sure to satisfy.
This vegetarian entrée (or hearty side) won over a picky diner at my table: once he tasted the filling, he changed his mind about stuffed peppers entirely.
Dorie Greenspan’s Rice Packed Peppers
Our French Fridays with Dorie recipe this week was a creamy, cheesy, garlicky rice with spinach. Dorie often suggests a “bonne idée” — a simple twist — and this time the idea was brilliant: use that creamy rice as a stuffing for bell peppers. I chose jewel-toned peppers for a colorful presentation, and the result was as beautiful as it was delicious. These rice-packed peppers are rich, comforting, and easy to make.
How to Make the Pepper Filling
I first made these for my dad in 2010 while he was visiting. He grew up enjoying my mom’s beef-and-rice stuffed peppers, so I knew he’d be curious. The filling—Arborio rice cooked with broth, then mixed with onions, garlic, spinach, Gruyère and cream—was irresistible. The rice is treated almost like a risotto: it simmers in broth until nearly tender, then finishes off the heat. A splash of cream gives the same lush mouthfeel as risotto without the constant stirring.
To prepare the filling, cook the rice in simmering chicken broth until the liquid is largely absorbed and the grains are almost done. Sauté onion in butter until soft, add garlic, then stir in chopped spinach and wilt it. Combine the rice with the vegetable mix, fold in shredded Gruyère and a bit of heavy cream, and season with salt and pepper. If the mixture seems dry, add a little more cream to reach a creamy consistency suitable for stuffing.
Once your filling is ready, hollow out fresh bell peppers, pack them with the rice mixture, replace the tops if desired, and bake in a casserole dish with a little water in the bottom. Covering the dish with foil helps the peppers steam and become tender; removing the foil near the end allows any excess moisture to evaporate and the tops to brown slightly.
Tips for Making the Stuffed Peppers
Stuffed peppers are forgiving and highly adaptable. Here are practical tips to ensure great results:
- Select firm, unblemished bell peppers for the best presentation and texture. A mix of red, yellow and orange peppers looks lively on the table; green peppers are an option too but are less sweet.
- Trim a thin slice from the bottom if needed so the peppers stand upright. Place them in the baking dish first to check balance and trim only a little at a time so you don’t create a hole.
- You can cut off the tops and use them as decorative lids, or halve peppers vertically for smaller portions. Halves are a good option for lighter appetites or for doubling the number of servings.
- Fit peppers snugly in the baking dish so they support one another. If they wobble, use a muffin tin or a Bundt pan to keep them stable.
- Add about 1/2 cup of water to the dish and cover loosely with foil to create steam during baking. Remove the foil for the last 10–15 minutes of cooking to let the tops dry and brown; a sprinkle of extra cheese before this final bake is nice.
- Customize the filling freely: swap quinoa or another grain for rice, use different cheeses (Swiss-style cheeses like Gruyère or Emmental work well), add herbs or pesto, or stir in leftover cooked proteins for a meatier version.
- Use leftovers creatively—taco meat, roasted vegetables, or mixed grains can all become delicious stuffed-pepper fillings.
Recipe: Ingredients
- 3 1/4 cups chicken broth
- 1 cup Arborio rice
- 1 tablespoon butter
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 10 ounces spinach, stems trimmed and chopped
- 1/4 pound Gruyère cheese, shredded (or your favorite Swiss-style cheese)
- 1/4 cup heavy cream
- Salt and pepper to taste
- 4 medium bell peppers
Recipe: Instructions
1. In a medium saucepan, bring the broth to a boil. Stir in the rice, cover, reduce heat to a simmer, and cook until most of the liquid is absorbed and the rice is nearly done. Turn off the heat and let the rice finish cooking in the covered pan.
2. Preheat the oven to 400ºF.
3. In a large sauté pan, melt the butter. Add the onion and cook for a couple of minutes, then add the garlic and cook until fragrant and the onion is tender. Stir in the chopped spinach and cook until wilted.
4. Combine the cooked rice with the spinach mixture. Stir in the shredded cheese and heavy cream, and season with salt and pepper. Add more cream if you prefer a looser, creamier filling.
5. Prepare the peppers by cutting off the tops and removing seeds and ribs. Grease a casserole dish and arrange the peppers snugly in the dish. Divide the rice filling among the peppers and replace the tops if using. Pour about 1/2 cup of water into the bottom of the dish.
6. Cover loosely with foil and bake for 45 minutes. Remove the foil and bake an additional 15 minutes to dry and lightly brown the tops. If desired, add a final sprinkle of cheese before the last bake.
Notes and Nutrition
Use your favorite Swiss-style cheese; a mix of Gruyère and Emmental is flavorful and melty. These peppers are easily scaled and customized.
Nutrition (approximate per serving): 322 calories; 19 g fat; 11 g saturated fat; 28 g carbohydrates; 13 g protein; 3 g fiber; 1089 mg sodium.
This Rice Packed Peppers post was updated with new photos and text.
