Archives For Ivelina


  • 12-15 peppers of any colour:
  • 1 cup of washed rice (long grain);
  • 500 ml of tomato passata;
  • 250g of cooked Cannellini beans;
  • 250g of cooked Borlotti beans;
  • 2 medium onions, finely chopped;
  • 4 cloves of garlic;
  • A pinch of marjoram;
  • A pinch of oregano;
  • A pinch of basil;
  • 1/4 of a nutmeg;
  • 100ml of red wine
  • Black pepper;
  • Olive oil;
  • Salt



  1. To cook the filling, heat some oil in a large pan. Add onions, and fry them with garlic and black pepper until golden brown. 
  2. Add a little water to prevent dryness. 
  3. Add the wine and let the wine evaporate. 
  4. Add in the tomato passata and all the herbs. 
  5. Let it cook on medium heat for 20 minutes. 
  6. Add the beans and mix thoroughly, then leave it to cook for another 5 minutes.
  7. Add the rice and an additional 2 cups of water. 
  8. Let it simmer for another 15-20 minutes on low heat, while mixing regularly until the rice is just cooked. 
  9. Remove the pan from the heat, and let the mixture cool. 
  10. Prepare the peppers by cutting the tops off
  11. On the bottom of a tray, put half a cup of water and place the empty peppers in the tray. 
  12. Season with salt and pepper, and sprinkle olive oil on top. 
  13. Stuff the peppers up to 80% so the rice can cook further in the oven.
  14. Put the peppers in the oven, cook it for 45 minutes on 160 degrees.