Baked Colorful Stuffed Peppers




  • 1 bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 tomato
  • 6 tablespoons of olive oil
  • 2 onions
  • 2 cloves of garlic
  • ½ cup coarsely chopped almonds
  • Half cup of rice
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped parsley
  • 2 tablespoons of raisins
  • 3 tablespoons finely ground almonds
  • Salt
  • Black pepper

For the top

  • Dill and parsley leaves


Set the oven to 190 degrees. Boil the rice to be slightly firm and drain the water. Cut the peppers in half lengthwise and remove the stems and seeds.

Place in the baking dish with the cut-outs facing up. Spread 1 tablespoon of olive oil on the peppers and bake in a hot oven for 15 minutes.

Heat 3 tablespoons of olive oil in a pan. Chop the onions into cubes and fry in olive oil for 5 minutes.

Add the chopped garlic and coarsely chopped almonds and fry for 1 more minute. Take the pan off the stove. Chop the tomatoes into small cubes and add to the pan.

Add boiled rice, chopped mint and parsley, raisins. Season and mix with salt and pepper.

Fill the prepared mixture into the peppers with the help of a spoon. Pour half a glass of hot water over the peppers. Bake in the oven for 20 minutes.

Remove from the oven and add finely ground almonds and 2 tablespoons of olive oil on them. Bake in the hot oven for another 10 minutes. Garnish with dill and parsley leaves. Serve.

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