Easy Vegetarian Spanish Stuffed Peppers

5 from 1 vote

These easy Spanish stuffed peppers with rice and cheese are the perfect hearty and flavorful vegetarian meal!

Prep Time30

Cook Time1 15

Total Time1 45

Course: Appetizer

Cuisine: Spanish

Diet: Vegetarian

Servings: servings

Calories: 441.82kcal

Pulse the tomatoes in a blender or food processor until they're still slightly chunky.
Coat the bottom of a heavy pan with olive oil and set over a medium heat. Add the garlic and cayenne peppers and sauté for about 30 seconds, or until fragrant. Add the wine or brandy, tomato purée, sugar, and salt to taste.
Simmer the sauce uncovered on low for 25 minutes, or until it has thickened and reduced. For a not-too-spicy sauce, I recommend removing the cayenne peppers when it's done cooking.

Heat some olive oil in a heavy pan over medium heat, then add the onions and cook until starting to brown. Add the dried ñora pepper and sauté for a couple more minutes. Add the diced tomatoes, sugar, and salt and simmer until the sofrito thickens.
Rinse the rice under cold water, add it to the sofrito, and stir for about 30 seconds on medium high heat. Add one cup of vegetable stock and bring to a simmer.
Lower the heat and gradually add the remaining stock, about ½ cup at a time, stirring constantly. Only add new liquid when everything is almost completely absorbed.
Cook the mixture until the rice is al dente, meaning it is still a bit firm and even slightly underdone, as it will cook more in the oven. Remove the ñora pepper.

Preheat the oven to 400°F (200°C).
Prepare the bell peppers by slicing off the tops; make sure to save them to use as lids. Remove the seeds and membranes with a spoon.
Stuff each pepper about one-third full with the rice filling, then add a few cubes of cheese (or a layer of grated cheese). Fill the pepper the rest of the way with the rice mixture, but don't pack it down because the rice will expand a bit while baking.
Spread the tomato sauce in a baking dish, then place each stuffed pepper on top of the sauce. Put the pepper lids on and cover the dish with aluminum foil.
Bake for 1 hour at 400°F (200°C). Uncover and bake for about 15 minutes more, or until the peppers are browned on top.
Let the peppers stand for 10 minutes or so, then serve and enjoy.

Use 1 cayenne pepper for a milder sauce, and 2 or more for a spicier sauce.
Depending on the rice you use, you may need more or less than 2 cups of vegetable stock. Just add enough so that the filling is moist, and only pour in as much liquid as the rice can absorb.