Spanish Marinated Stuffed Red Peppers


  • 6 large red bell pepper
  • 1 cup vegetable stock
  • 2 tablespoons butter
  • 1/2 cup short grain rice
  • salt
  • 1 tablespoon extra virgin olive oil
  • 1 shallots, minced
  • 1/2 large onion, minced
  • 2 cloves garlic, smashed, minced
  • 2 tablespoons Italian parsley, minced
  • 6 stems fresh thyme, leaves removed
  • freshly ground pepper
  • 1 teaspoon lemon juice
  • 1 tablespoon slivered almonds, chopped
  • Marinade:
  • red wine vinegar
  • salt and pepper
  • 1/4 teaspoon Dijon mustard
  • extra virgin olive oil


  • Cut pepper in half and remove inside. Roast peppers until blackened under the broiler. Place in a large bowl and allow to sweat until cool, covered with plastic wrap.
  • Remove from bowl and peel.
  • Make the rice by bringing the vegetable stock to a boil and meanwhile melting butter in a deep casserole (about 1 1/2 quart size). Stir in the rice until covered with butter. Pour the hot stock over the rice, season with a little salt and cover. Bake at 400F for 15 minutes. Remove fromt he oven and let sit for 10 minutes, still covered.
  • Saute the shallot, onion, garlic in the 1 tablespoon of olive oil until softened. Cover and cook until the onion is cooked through, but not browned.
  • Turn the heat off and mix in the rice, parsley, thyme, salt pepper, a tablespoon or two of olive oil, lemon juice, and almonds.
  • Pat the peppers dry as possible. Divide the mixture evenly between the pepper halves and roll up. Cut each one of these rolls in half again. Arrange on a platter and cover with marinade.
  • Marinade: Place a bit (about 1/4 cup) of red wine vinegar in a large bowl. Add s/p and whisk. Add mustard. Add olive oil until the taste is right for you.


  • Description:
  • "A beautiful tapa addition!"