Pork and rice stuffed peppers

    1 hour 20 min

    A vibrant and delicious dish, which is simple to make and tastes fantastic. Peppers are stuffed with rice, minced pork, feta cheese, raisins and pine nuts, before being baked to perfection.

    70 people made this

    Serves: 8 

    • 4 large green peppers, tops removed and seeded
    • 4 large red peppers, tops removed and seeded
    • 1 tablespoon olive oil
    • 225g minced pork
    • 2 onions, chopped
    • salt and pepper to taste
    • 4 tablespoons dry white wine
    • 300g tomato puree
    • 115g feta cheese
    • 80g cooked white rice
    • 75g raisins
    • 70g pine nuts
    • 2 tablespoons chopped fresh parsley

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat oven to 180 C / Gas 4. Place green and red peppers in a bowl with enough warm water to cover; soak for 5 minutes.
    2. Heat the olive oil in a frying pan over medium heat. Place pork and onions in the frying pan, season with salt and pepper. Cook until pork is evenly brown. Drain off any excess fat and mix in wine and tomato puree. Continue cooking 10 minutes.
    3. Transfer frying pan mixture to a large bowl and mix in feta cheese, cooked rice, raisins, pine nuts and parsley. Stuff peppers with the mixture and arrange in a baking dish. Cover with foil.
    4. Bake 30 minutes in the preheated oven. Remove foil and continue baking 10 minutes, until stuffing is lightly browned. May be served hot or cold.

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    Reviews in English (44)


    Easy to make and REALLy tasty. I put more minced pork, feta cheese and rice in it, about half as much again(and freeze any left over), and also add chopped fresh mint which gave it a lovely fresh flavour. A family favourite already.  -  04 Oct 2012


    Great thing to cook, I really enjoyed making these. Such a tasty meal and filling! Can't wait to cook them again. Such an easy method and not to bad on timing!  -  16 Jan 2014


    These came out great: with some modifications. I've made them twice, both times just with red bell peppers (I prefer them) and added garlic and onions to the meat mix. Instead of just pork, I used a 1/2 beef 1/2 pork mixture. I increased the amount of feta by a bit (also by preference) and the 2nd time I was out of raisins so I used dried cranberries and they came out just as tasty. I also found it didn't fill as many peppers as the recipe indicated, so I cut off the tops of the peppers, piled the little extra on each of the tops, covered them in foil and baked them as well for anyone who wanted a bit of seconds. I left the foil on till the last 5 minutes and increased the cooking time by about 10 min to get the peppers softer. They came out great, and I will certainly be making them again with the changes.  -  06 Jun 2007  (Review from Allrecipes US | Canada)