Recipes

Princess Diana’s Favorite Stuffed Bell Peppers

Oliver Bennett
Jump to Recipe Print Recipe

Bell peppers are incredibly versatile, making them perfect for healthy summer dishes. As it turns out, the late Princess of Wales was a huge fan of this versatile vegetable. According to her former private chef, Darren McGrady, this stuffed pepper recipe was one of Princess Diana’s most requested meals, often enjoyed two or three times a week.

While the chef’s original recipe incorporates a few slices of bacon for flavor, the dish can easily be adapted for strict vegetarianism—exactly how the Princess preferred it. The filling is a hearty, nutrient-dense mixture of rice, zucchini, mushrooms, and tomatoes simmered in a savory bouillon. After the hollowed-out bell pepper is pre-baked, it is stuffed to the brim and generously topped with mozzarella and Parmesan cheeses before a final bake in the oven.

Also Read : Easter Brunch Casserole

Princess Diana's Favorite Stuffed Bell Peppers
Pin
Print

Princess Diana’s Favorite Stuffed Bell Peppers

Recipe by RecipesVilla
Servings

4

servings
Prep time

15

minutes
Cooking time

42

minutes
Calories

350

kcal

Ingredients

  • 4 medium red bell peppers

  • 1/4 cup olive oil

  • 1/2 cup roughly chopped onion

  • 1 zucchini, diced

  • 1 cup finely sliced button mushrooms

  • 2 tomatoes, roughly chopped

  • 1 cup rice, cooked until al dente and cooled

  • 1/2 cup water

  • 1/2 chicken or vegetable bouillon cube

  • 1 teaspoon fresh basil, shredded

  • 1/2 teaspoon dried oregano

  • Salt and freshly ground pepper

  • 2 tablespoons grated Parmesan cheese

  • 4 ounces mozzarella cheese, diced

  • 4 slices smoked bacon, broiled crispy and chopped (optional)

Directions

  • Prep the Peppers: Preheat oven to 350 degrees. Cut the tops off the peppers, and clean out the seeds and membranes. Place the peppers on a baking sheet, drizzle with the oil, and bake for 25 minutes until they start to soften.
  • Make the Filling: Pour the oil from the peppers into a frying pan, and add the onions, mushrooms, zucchini, and oregano. Season with salt and pepper and sauté over high heat until they start to soften. Add the tomatoes, rice, water, and bouillon cube, and simmer for about five minutes.
  • Stuff: Fold in the bacon (if using), basil, and mozzarella, and divide the mixture among the peppers.
  • Final Bake: Sprinkle the Parmesan on top of the peppers, and bake in the middle of the oven for 15 minutes, or until the cheese has melted and the filling is hot. Serve warm.

Notes

  • Vegetarian Adaptation: To eat this dish exactly as Princess Diana preferred, omit the bacon and use vegetable bouillon to focus entirely on the bounty of summer vegetables.
  • Meal Pairing: Because rice is mixed directly into the stuffing, this acts as a self-contained meal that hardly requires a side dish.