Pesto Rice Peppers

Here’s an easy stuffing to enjoy in colourful – red, orange and yellow – sweet peppers. Great as a side dish to chicken, turkey, lamb or pork, or as a meatless main dish.

Preparation Time:

Cooking Time:

Servings: 6

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  • 2 cups (500 mL) cooked rice
  • 1/3 cup (75 mL) freshly grated Parmesan cheese
  • 1/4 cup (50 mL) pesto sauce
  • 3 tbsp (45 mL) diced rehydrated sun-dried tomatoes
  • 3 tbsp (45 mL) toasted pine nuts or chopped almonds
  • 3 Ontario Greenhouse Red, Orange or Yellow Sweet Peppers


  • 3 tbsp (45 mL) freshly grated Parmesan cheese


In large bowl, mix together rice, cheese, pesto, sun-dried tomatoes and pine nuts; set aside. Cut peppers in half through stems (retain stems); seed and core. Fill each pepper half with rice stuffing. Place, stuffing side up, in baking dish. Cover with foil; bake in 350°F (180°C) oven for 35 minutes.


Remove foil. Sprinkle cheese over peppers; bake uncovered, for about 5 minutes longer or until cheese is golden.

Nutritional information

  • Protein: 7.0 grams
  • Fat: 10.0 grams
  • Carbohydrates: 24.0 grams
  • Calories: 210