[Stuffed Pepper - Ớt Ngọt Nhồi Cơm]

Stuffed Pepper is a summery dish. It can be serves as a starter or main meal. Cubes of cheese is an option however it does combine well with the spicy rice and sweetness of the roast pepper.

I also have written a children fantasy/adventure book called A Journey of Little Croft. It is free and something you can read to pass the time after a delightful meal. You can also email me if you have any questions about cooking or comments on my book. It is my pleasure to share these recipes and knowledges with you guys. Thank you very much and have a great day!!! 


Serves: 2

  • 2 sweet point pepper, splited into halves and remove seeds
  • 1 small cup of rice
  • 1/2 onion, chopped finely
  • 1 tablespoon turmeric
  • 1/2 tablespoons cayenne pepper
  • 1 and 1/2 coffee spoons salt
  • 4 coffee spoons sugar
  • 3 coffee spoons vegetables stock
  • 2 or 3 tablespoons oil

Cooking Method:

  1. Heat up a large pan with oil until very hot. Add the onion into the pan and fry for 1-2 minutes. Add the rice into the pan and fry for 3-5 minutes until the rice is no longer transperent. Add the salt, sugar, stock, turmeric and cayenne pepper into the pan. Stir fry for 5-10 seconds. Add about 1 to 1.5 litres of boiling water into the pan. Reduce the heat to medium and simering for 10 minutes.
  2. Put the pepper into a roasting tin and drizzle with oil. Sprinkle a little with salt.
  3. Preheat the grill until very hot. Grill the pepper for 3-5 minutes each side. When the pepper is cooked carefully remove the skin before serving.

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