Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Sicilian Stuffed Peppers with Rice - A Warm Mediterranean Embrace
Sweet roasted peppers filled with herby rice, pecorino and sun-kissed tomatoes - a comforting Sicilian classic perfect for any occasion.
🛒 Ingredients
- ✓ 4 medium red peppers
- ✓ 500 g cherry tomatoes
- ✓ 300 g rice
- ✓ 70 g Sicilian pecorino PDO, grated
- ✓ 2 egg yolks
- ✓ A handful of fresh parsley
- ✓ 1 garlic clove
- ✓ Extra-virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Few dishes capture the heart of Sicilian home cooking quite like these stuffed peppers. Brimming with fragrant rice, juicy tomatoes and a generous grating of pecorino, they are the sort of recipe that fills the kitchen with warmth long before they reach the table.
The sweetness of the peppers, slowly roasted until soft and gently caramelised, pairs beautifully with the savoury richness of the filling. A touch of parsley and garlic brings freshness, while the pecorino adds that unmistakable island character.
Traditionally enjoyed in summer when peppers are at their best, they are just as delightful year-round - perfect for an easy family supper, or as a colourful centrepiece when friends gather around the table.
👨🍳 Preparation
- 1
Remove the tops from the peppers and set aside.
- 2
Discard the seeds and membranes, rinse and leave the peppers to drain upside down on a clean tea towel.
- 3
Cook the rice in salted water, drain while still firm, toss with olive oil and allow to cool.
- 4
Add half the chopped tomatoes, half the parsley, the egg yolks and 50 g of pecorino to the rice.
- 5
Season with salt and black pepper, mixing well.
- 6
Lightly oil a baking tray and place the peppers on it, brushing them with a little oil and a pinch of salt.
- 7
Fill the peppers with the rice mixture, then top with the remaining tomatoes, parsley, pecorino and sliced garlic. Replace the tops.
- 8
Bake in a preheated static oven at 180°C for 1 hour, then increase to 200°C for a further 10 minutes.
- 9
Serve warm or at room temperature.
💡 Tips and Variations
Add a pinch of chilli for a livelier, spicier filling.
For a gentler flavour, swap the pecorino for a soft Provola delle Madonie.
📦 Storage
- • Store in the fridge for up to 2–3 days in an airtight container.
- • Reheat in the oven at 180°C for 10–15 minutes before serving.
- • Freeze fully cooked peppers for 2–3 months, wrapping each one individually.
🍷 Pairing
Enjoy with a glass of Cerasuolo di Vittoria served at 14–16°C - its lively fruit notes beautifully enhance the sweetness of the peppers.
Thank you for following along. These stuffed peppers capture the spirit of Sicilian cuisine - generous, colourful and meant to be shared. I hope they bring joy to your table. Buon appetito!
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