Food and DrinkRecipes

Mediterranean Stuffed Peppers With Rice And Vegan Sausage

There are many different types of rice. When you think about rice your mind might initially conjure up picture of Asia and the varieties of rice that are grown there. However, a huge amount of rice is grown in Europe, which may come as a surprise!

The traditional variety of European rice is Japonica which accounts for around 75% of European production. This is a rounder, thicker grained rice, which is also more ‘sticky’ that other types of rice. This makes it a popular choice for dishes such as paella, risotto and sushi. As a result there are many tasty dishes that you can cook at home using European rice. Here is a recipe for a nutritious dish to enjoy with family and friends.

A vegan version of one of the most popular Mediterranean casual dining dishes. Use highly versatile European Rice, grown in Greece, to ensure quality and flavour.

Mediterranean stuffed peppers with rice and vegan sausage

Serves: 5
Preparation time: 18 minutes
Cooking time: 45-50 minutes


300g European Indica Rice
10 green Bell peppers
200g of your favourite brand of vegan sausage
2 chillis – finely chopped
100g carrots – grated
150g red onion – diced
100g green onion – diced
1 bunch fresh parsley, chopped
300g tomato juice or finely chopped tinned tomatoes
1 tsp dried mint
50ml olive oil
30g capers
20ml apple cider vinegar
Salt and pepper to taste


Slice the sausages and sauté them in a pan with the olive oil over a medium-high heat. Add then grated carrots, diced onions and finely chopped chilli. Cook for 3-4 minutes.

Add the rice, tomato juice, vinegar and simmer for approximately 15 minutes.

Preheat the oven to 108 degrees Celsius.

When the mixture is cooked, remove from the heat and add the herbs and the capers. Mix thoroughly.

Slice the tops off the Bell peppers (do this carefully as the tops become the lids) and core the peppers leaving them whole.

Stuff the peppers with the cooked mixture. Replace the lids.

Place the stuffed peppers in a greased oven dish and bake for 45-50 minutes. Serve hot or cold.

European Rice is high quality rice grown in Greece since the 1950s and other European countries. There are two varieties: Indica Rice (long rain) and Japonica Rice (medium grain). European Rice has a high nutritional value, being rich in B vitamins, such as Niacin, Thiamine, Riboflavin and Selenium. The EU is both self-sufficient and a net exporter of Japonica rice. All European rice complies with the Integrated Quality Management System for the Agricultural Production of Rice, which is based on good agricultural practices which respect the environment, protect the producer-grower’s health and offer a healthy and safe product for consumers. For more information see:

Disclaimer: Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

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