Stuffed pointed peppers with red rice and bacon is a lovely side dish. You can also use standard rice if you like. Mmm crispy bacon!
Made by Véronique
Published at 2017-02-04, this recipe is for 2 persons persons and takes 40 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-02-14
Cook the rice according to the package, mostly red rice has to cook a little longer than standard white rice.
Meanwhile peel and finely chop the garlic and red onion. Pre-heat the oven to 200 degrees celsius or 390 degrees fahrenheit.
Slice the peppers into half and remove the seeds, but keep the stem attached.
Drain the rice and also drain the corn from the can. Heat the skillet and cook the bacon until they're crispy. Add the onion and garlic and after about a minute also add the rice and corn.
Season the filling with pepper and salt. Roast the pine nuts shortly in a dry skillet, immediately season with fine salt.
Drizzle the peppers with olive oil, pepper and salt and place them cut side down on the baking tray. Roast them in the oven for about 5 minutes.
Fill the pre-roasted peppers with the rice filling and top it off with grated cheese. Roast them in the oven for another 10 minutes, or until the cheese has beautifully melted.
Finish the peppers with roasted pine nuts and enjoy!
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