Bruno Albouze Stuffed Bell Peppers

Stuffed Bell Peppers

Yields1 ServingPrep Time1 hrCook Time1 hr 20 minsTotal Time2 hrs 20 minsDifficultyBeginnerRating


Herbed Crust Mixture
 40 g Panko
 40 g Parmesan, grated
 20 g Italian parsley leaves, washed & chopped
 3 g Basil leaves (6), chopped
 10 g Garlic cloves (3), minced
 10 g Olive oil
 130 g Wild blend rice, cooked
 130 g Black beans, cooked
 150 g Ricotta cheese
 15 g Olive oil
 15 g Butter
 300 g Onion (1), chopped
 150 g Bell pepper, cleaned & diced
 300 g Corn ear (1)
 200 g Tomato, diced
 5 g Chipotle in adobo sauce, minced (Optional)
 50 g Pine nuts, toasted
 40 g Kalamata olive, chopped
 50 g Egg (1)


Pre-Baking Peppers

Preheat oven to 350ºF /180ºC. Cut off the 6 pepper tops. Remove the white membranes and seeds. Place peppers on a baking tray lined with a silicone mat or parchment paper. Drizzle olive oil, salt and pepper and pre-bake for 40 minutes.

Herbed Crust Mixture

Combine all ingredients together. Use two-third of the crust mixture for the stuffing and reserve the remaining for the topping.


Grill corn over the flame and wrap in plastic to steam. In a hot skillet, add butter and olive oil and sauté the onions and diced bell pepper – thrown in a couple of thyme sprigs; cook for 10 minutes on medium high heat. Add tomatoes, chipotle and corn kernels and cook for another 10 minutes. Transfer mixture into a large bowl. Remove and discard thyme. Add rice, beans, pine nuts, olives, cheese and two-third of the herbed crust mixture. Add salt and pepper to taste then mix in the egg.

Roasting Peppers

Fill pre-baked bell peppers with the stuffing, and bake for 20 minutes. Remove from oven and top with the remaining herbed crust mixture. Finish baking for 20 minutes more. Add tops back on, and serve – Bon appétit!

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