Fun fact: I’ve never prepared stuffed peppers without rice before.
And that’s not just ‘cause I’m an Asian who’s a huge rice fanatic.
Objectively speaking, rice just takes stuffed peppers to the next level.
And if you’re wondering what the best rice for stuffed peppers is…
I’ve shortlisted the best options based on the cuisine you’re cooking!
Stuffed Peppers: A Worldwide Favorite
My very first introduction to stuffed peppers was none other than gemista, which is now one of my favorite Greek foods.
But not long after enjoying Greek stuffed peppers…
I discovered the existence of the stuffed pepper variants (that also use rice) from the Turkish, European, Mexican and Italian cuisines.
Do you know what this means?
It’s that there’s no one-size-fits-all rice for stuffed peppers.
So, we should choose the rice varieties based on the specific cuisine we’re cooking!
Best Rice for Greek Stuffed Peppers
My go-to rice for Greek stuffed peppers, AKA gemista, is Japanese short-grain rice.
Commonly known as sushi rice, this short grain has the ideal stickiness to hold all the ingredients in place within the pepper.
Its subtle sweet flavor and high absorption capabilities also make it a perfect choice for enhancing gemista’s overall flavor.
If you don’t have sushi rice on hand, you can always use Calrose rice instead!
Best Rice Variety for Italian Stuffed Peppers
I’ve cooked Italian stuffed peppers using various rice varieties.
And though all of them tasted well…
The best rice for Italian stuffed peppers is none other than Basmati rice.
This grain’s nutty aroma just complements common Italian stuffed pepper ingredients, especially the cheese and herbs, way better than the more “neutral-tasting” rice varieties.
Best Rice Variety for Mexican Stuffed Peppers
My classic rice option for Mexican stuffed peppers is long-grain white rice.
Yup– the same grain I love using for Mexican horchata and burritos!
This rice is renowned for its very neutral aroma and flavor, making it the perfect canvas of flavors. Plus, it yields very fluffy results, which most Mexicans find appealing!
Best Rice Variety for Turkish Stuffed Peppers
Cooking Turkish stuffed peppers calls for sticky rice varieties.
Now, if we really want to stick to tradition, Baldo rice would take the crown for this dish.
But I’ve experimented with using Arborio rice, which is way easier to find, and the dish tasted just as good!
Make sure, though, to monitor the cooking time well when cooking Turkish stuffed peppers with Arborio rice, as it can get way stickier than preferred if overcooked.
Best Rice Variety for European Stuffed Peppers
Like Turkish stuffed peppers, I’ve had the most success cooking European stuffed peppers with Arborio rice.
This rice is just really good at binding the ingredients of stuffed peppers together.
Plus, it’s one of the best grains for absorbing flavors of traditional European ingredients, such as stock, oregano, garlic, onions, and other seasonings.
Pepper Perfection Starts With Rice
Besides meat, rice is one of the most crucial ingredients in stuffed peppers.
But as this post proves…
You can’t just stuff any rice into peppers and hope for the best.
The success of your dish depends on choosing specific rice varieties that perfectly complement the flavors and texture of the stuffed peppers you’re making.
Italian-Mexican Fusion Stuffed Peppers
These stuffed peppers combine the rich flavors of Italian cuisine with the bold zest of Mexican cooking!
Ingredients
- 4 large bell peppers (any color)
- 1 pound of ground chicken (or turkey)
- 2 teaspoons of olive oil
- 1 teaspoon of Italian seasoning
- 1 teaspoon of chili powder
- 1 teaspoon of garlic powder
- 1 teaspoon of ground cumin
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- 1 can of fire-roasted diced tomatoes (14 ounces)
- 1 ½ cups of cooked Basmati rice
- 1 cup of shredded mozzarella cheese (divided)
- Fresh basil, chopped (for garnish)
Instructions
- Begin by heating your oven to 375°F (190°C). Then, prepare a 9x13-inch baking dish with a light coat of nonstick spray.
- Cut the bell peppers in half from top to bottom, discarding the seeds and membranes. Place the pepper halves with the cut side up in the baking dish.
- In a large skillet, heat the olive oil over medium-high heat. Add the ground chicken and cook until fully browned for about 4 minutes. Break it apart with a wooden spoon as you cook.
- Sprinkle in the garlic powder, chili powder, cumin, Italian seasoning, salt, and black pepper. Stir well to combine.
- Pour in the can of fire-roasted diced tomatoes (including their juices). Allow the mixture to simmer briefly, about 1 minute, then remove the skillet from heat.
- Fold in the cooked Basmati rice along with ½ cup of the shredded mozzarella cheese into the mixture. Stir until everything is evenly mixed.
- Spoon the flavorful filling into each bell pepper half and top each with the remaining mozzarella cheese.
- Add a small amount of water to the bottom of the baking dish—just enough to cover the bottom. Bake uncovered for 25 to 30 minutes. By then, the peppers should be tender, and the cheese should be melted and golden.
- Sprinkle freshly chopped basil over the top before serving.
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