Recipe Georgian style Stuffed Peppers


Legendary Member
4 Aug 2021
Local time
10:20 AM
Caracas, Venezuela
3 bell peppers
1/4 cup rice, cooked
2 tbps olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium aubergine /eggplant, diced
1 tsp coriander powder
1/2 tsp fenugreek seeds
1 tsp paprika
1/2 tsp hot chile pepper (or chile flakes)
1 bay leaf
100 gms walnuts, roughly chopped
3 medium tomatoes, diced
2 tbsps tomato paste
1 cup water

  • Cut the tops off the peppers, remove the seeds and cook the peppers and the tops in boiling water for 6-7 minutes. Remove and drain.
  • Fry the onion, garlic and aubergine/eggplant in the olive oil until they´re almost softened.
  • Add the walnuts, the cooked rice and all the spices and cook gently for 5 minutes more.
  • Mix the tomatoes with the paste and the water and add a tsp of salt.
  • Stuff the drained peppers with the onion/aubergine/rice mixture, put the tops on, and place in a roasting pan/pyrex. Pour the tomato mixture over the top.
  • Cover with foil and cook at 375ºF for about 40 minutes.


I don’t generally care for eggplant, but I’d try that!
I finally found the original recipe and it was for minced-meat stuffed aubergines/eggplant with walnuts.
I didn´t want to use minced meat, because this was a bit of an experiment. However, I reckon you could stuff these fellahs with almost anything: chicken, minced beef, minced pork, lamb mince, etc.
This looks like a lovely recipe. :okay: You tagged it 'vegetarian option' but so far as I can see it is both vegetarian and vegan...
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