A Mothers Ramblings: Stuffed Peppers - Egyptian Style and Meatless Monday

Monday, 12 May 2014

Stuffed Peppers - Egyptian Style and Meatless Monday

Top Ender is learning about Ancient Egyptians at School at the moment. This is a topic that I clearly remember learning about and so I am thrilled to be able to pass little titbits on to Top Ender about various bits and pieces that I remember. One of her homework assignments was to create an Egyptian meal at home, for the family. We eat a few Egyptian inspired dishes already, but after some research on the Internet Top Ender decided that she wanted to make Stuffed Peppers.

Stuffed Peppers with Salad - Egyptian Style

I had my stuffed pepper with Salad, and I have to say it was one of the most delicious meals I have EVER had. It was so lovely, that we had it again as a family a few days later, and sort of surprisingly the children also loved it. This will be a regular Meatless Monday Meal I think.


300g Rice
Olive Oil
1 Onion chopped finely
1 tbsp Tomato Paste
500g Passata

4 Peppers
Onion Slices (enough to cover the bottom of a pan)
500ml Vegetable Stock


In a Saucepan gently sauté the onions in the olive oil, add the tomato sauce and paste and stir until everything is evenly mixed. Season with salt and pepper. When the sauce starts to simmer, add the rice. Reduce the heat and let the mixture cook for five minutes before removing from the heat.

Whilst the rice is cooking, cut the tops of your peppers off and clean well, making sure to remove all the seeds. After the rice is cooled, stuff the peppers with the rice and place on sliced onions in a saucepan.

Add stock to the pan, put on a medium heat and keep it on a low boil for 40 minutes. You might need to top up the water to stop it boiling dry. Remove the peppers from the pan and let cool for five minutes or so before serving.

Stuffed Peppers with Salad - Egyptian Style

Serve with Salad (mine in the pictures has sun-dried tomatoes and mozzarella scattered over it)