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Caribbean Vibes: Fried Yellow Plantains {Vegan, GF}

Hanukkah, Passover, Recipes, Sides /

Caribbean Vibes: Pan-Fried Yellow Plantains {Vegan, GF}

  • Last Modified: August 22, 2025

Pan-Fried Yellow Plantains are so easy and delicious! And with their crispy edges and lightly sweet flavor, they are the perfect side dish at any time.

When I was growing up, back in the Dominican Republic, I could clearly see in my family people having certain preferences. When gatherings came about, you either had a strong preference for stewed kidney beans, or you loved stewed pigeon peas. You either liked sweet cream of beans (made with red beans) or you ate the white version (made with broad beans) and the same was true for plantains. You either loved fritos maduros (fried yellow plantains) or you were team tostones (fried green plantains).

I remember always leaning towards “team tostones” (I love crunchy stuff!), but as I grew older I started to embrace those foods that were usually preferred by my sister, including pigeon peas and fried yellow plantains. Maybe is a sentimental thing. Who knows?!

When making fried yellow plantains, you need to choose the right ones, which will be yellow color and have very dark/black spots on them (like the picture below). The black spots are the perfect indicator that the plantains are ripe enough and perfect for this recipe. 

 

The perfect yellow plantain is also firm to the touch but no completely. It should feel ripe with a certain resistance. You don’t want a plantain that is too ripe (with the peel mostly black) because it will be difficult to slice, it won’t hold its shape when cooking, it will absorb a lot of oil and it will be mushy. If you have yellow plantains that are overly ripe, they won’t be good for this recipe but you can use them to make Vegan Banana Bread (using yellow plantains instead!)

 

When you go to certain supermarkets, you sometimes see yellow plantain with a perfect bright yellow peel. If you buy those, wait for a few days until it ripens a bit more and you can see black spots. If you cook them right away, the fried yellow plantains won’t have the soft interior and caramelized flavor that is so characteristic.

Caribbean Vibes: Pan-Fried Yellow Plantains {Vegan, GF}

Print Recipe Pin Recipe
Course Side Dish
Cuisine Caribbean, Dominican Republic

Ingredients
  

  • 3 Ripe Yellow Plantains
  • Pinch of salt
  • Vegetable oil (for frying)

Instructions
 

  • Before starting, have a plate with paper towels ready in the counter to drain excess oil.
  • Heat the vegetable oil
  • Peel and cut the yellow plantains as desired (lengthwise, round or at an angle)
  • Fry the plantain slices over medium-low heat until brown on the bottom. Turn over and cook the other size until golden brown.
  • Carefully remove the plantains fron the oil, with the help of tongs or a slotted spoon, and place over paper towels to drain for a minute or two.
  • You can now season with a pinch of salt, if desired. Preferably, serve immediately.
Keyword caribbean, Plantains

Did you try this recipe?
Share your photos with us on social media by using the hashtag #kasheribbean. We want to feature you!  And don’t forget to follow along on instagram and pinterest for more tips, recipes and inspiration.

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Rum & Vanilla Cream Cheese Creme Caramel {Gluten Free}

Passover, Recipes, Shabuoth, Sweet Treats /

Shabuoth is coming and with it, all the cheesy and creamy recipes afloat including this sexy Rum & Vanilla Cream Cheese Creme Caramel, perfect for the occasion!

It feels almost surreal that is almost Shabuoth again, and we have no time to waste, so I want to keep it simple and precise with a classic and popular dessert: Rum & Vanilla Cream Cheese Creme Caramel.

As you may know, Flan or Creme Caramel is a custard-based dessert, easy to make and if done right, brilliantly decadent to say the least. And, because this one has a cream cheese base, you could potentially skip the caramel, make a cookie base for the bottom, bake and you’ll have Cheesecake! (Consider that a bonus recipe 😛 ) If you are looking for a non-dairy version, check out our Coconut Creme Caramel.

A super easy and delicious dessert for Shabuoth
A super easy and delicious dessert for Shabuoth

Rum; Vanilla Cream Cheese Flan {Gluten Free}

Print Recipe Pin Recipe
Course Dessert
Cuisine Dominican Republic
Servings 8

Ingredients
  

  • 100 gr Granulated Sugar
  • 30 ml Water
  • 400 ml Full Fat Evaporated Milk
  • 400 ml Condensed Milk
  • 400 ml Eggs
  • 200 gr Cream Cheese
  • 40 ml Rum (Optional but recommended)*
  • 1/2 Tbsp Vanilla Extract
  • Pinch of salt

Instructions
 

  • Preheat oven to 180°C (350°F).
  • In a small pot, place the sugar and water and stir to dissolve. Cover with a lid and cook over medium high heat, swirling occasionally until the caramel starts to form and you see an light amber color. Continue to cook to achieve a caramel color. Quickly pour the caramel in the pan and swirl to coat the bottom.
  • In a blender, add the ingredients for the custard and pulse for a few seconds. Strain the custard mixture through a fine sieve and into the prepared pan.
  • Transfer a bigger pan to the oven, place the prepared pan with the custard inside and add enough water to come halfway up the sides of the pan.
  • Cover the pan loosely with a silicone baking mat or aluminum foil and bake for 35-40 minutes or until the custard is set on the edges and a little jiggly on the center.
  • Remove the pan from the hot water, and remove the baking mat from the top and let it reach room temperature before refrigerating until cold, preferably overnight.
  • To release from the pan, first run a sharp knife on the edge of the pan and invert carefully onto a serving plate.
  • Serve cold.

Notes

  • If adding rum extract, 1/2 tbsp is enough.
Keyword cream cheese, creme caramel, flan, quesillo

Have you made this recipe yet?  We want to see your pictures! Use the tag #kasheribbean to share with us and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

 

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Easy Chocolate Mousse {Passover-Friendly, GF}

Passover, Sweet Treats /

Easy Chocolate Mousse Cake {Passover-friendly, Gluten-Free}

If you still haven’t decided on what dessert to make for Pesach, this Luscious Passover-Friendly Mousse Cake will be the perfect end to your Passover Celebration!

If you are having a hard time coming up with a menu for your Pesach, we have prepared for you a couple of post to help you in your journey: 


5 Full Menu Ideas for Passover
10 Massoth-free Breakfast Ideas to enjoy during Pesach and all year-round

Making this Mousse cake is very straight-forward process and extremely easy. As a bonus, you can make it vegan as well.

This recipe calls for almond flour, which I find to be available in most places these days, but if for some reason you can’t find it, you can buy peeled whole or silvered almonds and pulse a few times in a food processor until you have course granules. Just be careful not to process too much or you’ll make almond butter instead. You can also use other nuts to make the flour, and that I leave to your preference.

Easy Chocolate Mousse Cake {Passover-Friendly, GF}

Print Recipe Pin Recipe
Course Dessert
Servings 8

Equipment

  • 1 20 cm Cake Pan Springform cake pan or Round pyrex work

Ingredients
  

Base:

  • 100 gr Caster Sugar
  • 150 gr Almond Flour
  • 70 gr Salted Butter room temperature
  • 30 gr Cocoa Powder

Mousse

  • 400 gr 74% Chocolate semi sweet
  • 150 ml Milk any kind
  • 100 gr Cocoa Powder
  • 600 ml Heavy Whipping Cream, cold 35% Fat. Substitute plant-based if needed
  • 2 tsp Cointreau, Orange Liqueur Optional but recommended. Can use another liquor as well or extract.

Instructions
 

Base:

  • In a bowl, mix all ingredients and flatten the mixture on a 20 cm baking pan (Preferably use a pan with removable bottom)
  • Place in the prepared base in the refrigerator for about 15 minutes to harden.

Mousse:

  • Simmer the whole milk and mix with the cocoa powder until dissolved. Mix well.
  • Add the hot chocolate milk over the semi sweet chocolate and set aside until the chocolate is melted. Mix well, and let it reach room temperature before mixing in with the whipped cream.
  • Beat the cold whipping cream with the orange liqueur to soft picks.
  • Add the chocolate mixture to the whipped cream and mix well.
  • Spread the mousse over the prepared almond crust and place in the refrigerator overnight.
  • Serve cold.

Notes

You can use vegan butter, instead of butter and substitute the whipping cream with vegan whipping cream or full fat coconut milk. 
Keyword Gluten-free, Mousse, passover

When you make these Passover-Friendly Chocolate Mousse Cake use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest for more easy kasher recipes!

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Passover Friendly Flax Seed Waffles with homemade Berries Jam {GF, Nut-Free}

Passover, Recipes /

Easy Flax Seed Waffles {Passover-Friendly, Gluten-Free}

One of the things I enjoy the most about being an introvert, is that weird ideas can come easily. I do make a big mess sometimes, but the auto-validation is huge when and idea comes to mind, and it works in real life (or should I say, “real kitchen”, Ha!) 

This is essentially how these Passover-friendly Flax Seed Waffles came to life. What I like the most about these healthy waffles is that these are gluten-free, dairy-free and nut-free; and, in addition they are a mega satisfying breakfast or dinner. These waffles  are full of fiber and can seriously get you full!! 

I serve these with a quick homemade berry jam and some sugar-free syrup. And, before you tell me this is not jam; I know! I know! It doesn’t have sugar so, is technically not jam. You can call it fruit puree, preserve or marmalade (??). Let me know how you call this jam and why, because honestly, I get confused with these terms sometimes. In the meantime, it’s jam. Haha!

Passover Friendly Flax Seed Waffles {Gluten-free, Dairy-Free, Nut-Free}

Print Recipe Pin Recipe
Course Breakfast, Dinner
Servings 6 Waffles

Equipment

  • DASH Mini Waffle Maker

Ingredients
  

  • 180 gr Golden Flax Seeds, finely ground
  • 150 ml Eggs
  • 40 gr Coconut Flour
  • 15 gr Coconut sugar (1 Tbsp)
  • Pinch of salt
  • 500 gr Frozen strawberries and raspberries

Instructions
 

Waffles:

  • Preheat your waffle maker or iron to medium-high.
  • In a bowl, combine all the ingredients, except for the fruit. Whisk until combined, and set aside for a 3-5 minutes.
  • Scoop the mixture into your lightly oiled, preheated waffle maker and close the top. If using the Dash Mini Waffle Maker, cook for 3 minutes. Repeat until you are finished with the batter.
  • Serve immediately with Homemade Berries Jam (recipe below) or with your jam of preference.

Fruit Jam

  • Place the frozen berries into a pot; and cook on medium with the lid on. Stirring occasionally to avoid the fruit sticking to the bottom.
  • Continue cooking until most of the water is evaporated, making the jam of a thick consistency.
Keyword breakfast, dinner, passover, waffles

Have you tried these Passover-friendly Flax Seed Waffles yet? If so, share on social media with the tag #kasheribbean and, don’t forget to follow on instagram and pinterest for more!

 

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Simplified Caribbean Style Stewed Pigeon Peas using canned Pigeon Peas {Vegan}

Passover, Recipes, Sides /

Simplified Caribbean Style Stewed Pigeon Peas {using Canned Pigeon Peas}

When I was a child, in my mind, the Dominican Republic was clearly divided into 3 groups of people: the stewed kidney beans lovers, like me and my grandpa. The pigeon peas lovers, like my sister and my mom; and the “undecided”, who loved  every legume on earth; including split peas, chickpeas and lentils that I hated at the time. As I grew older, and moved around different countries, the flavors from home became very dear to me, so I opened my heart and tummy even for those dishes I didn’t enjoy at the time, and my love for traditional foods grew from there. 

In this recipe for Caribbean Style Stewed Pigeon Peas I use canned pigeon peas to make it easier and more convenient if you are abroad. You can often find canned pigeon peas in some African shops and latin mini markets in cities like Rotterdam and Antwerp. Even some surinamese shops sell it sometimes. If by any chance you come across frozen pigeon peas, you can grab those as well. Just rinse before using, and keep in mind the cooking time is going to increase. 

Probably the most important steps for this Caribbean Style Stewed Pigeon Peas are the preparation of the garlic-oregano base, and the blending of the veggies and some legumes. Keep that in mind if you want to have authentic flavor and texture. 

Simplified Caribbean Style Stewed Pigeon Peas {Vegan}

Print Recipe Pin Recipe
Course Lunch
Cuisine Dominican Republic

Ingredients
  

  • 1200 gr Pigeon Peas, canned
  • 30 ml Extra Virgin Olive Oil (2 Tbsp)
  • 20 gr Fresh garlic cloves
  • 10 gr Dried Oregano
  • 50 gr Yellow onion, cut in half
  • 1 Green bell pepper, cut in half
  • 10 gr Fresh Cilantro (also known as Coriander and Chinese Parsley)
  • Salt and Pepper to taste

Instructions
 

  • In a mortar and pestle, crush garlic and dried oregano with a pinch of salt, into a paste.
  • Add the olive oil in the pot and cook the garlic-oregano paste on low flame until fragrant.
  • Add the canned pigeon peas, and the rest of the ingredients, except for the salt. Cook on medium-low with the lid on for about 20 minutes.
  • Remove the lid, and with a soup ladle take one full spoonful of pigeon peas and add to a blender, together with the cooked onion, green bell pepper and cilantro. Blend until smooth. You can add a little bit of the liquid to avoid overheating the blender.
  • Add the blended mixture back to the pot and let it cook for a few more minutes. Add salt and pepper to taste.
  • Serve with white rice, salad and fried yellow plantains on the side. Enjoy!
Keyword legumes, pigeon peas

Have you make this recipe or any other from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest for more! 

 

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3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}

3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}​

Holidays, Passover, Sweet Treats, Uncategorized /

3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}

  • Last Modified: August 20, 2025
3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}

I remember being a fan of all things coconut, and I still am. It’s aroma it’s one of those things that easily transports me to my roots in the Dominican Republic. It is also a feeling ingredient, that can be added to many dishes, savory and sweet, and prepared in many ways. Now, this cookies combine two things that I enjoy: coconut and crunch. 

Are you a fan of peanut or nut butters? You might want to try these Peanut Butter Cookies which are also made with 3 ingredients.

These cookies are perfect because: 

 – They are passover-friendly 

– It’s made with very few ingredients and requires short prep.

– You can increase this recipe easily to make bigger batches depending your needs.

 

I baked these cookies for 8 minutes and by the time they were golden all around, crunchy on the outside and a little creamy on the inside. You can reduce the oven temperature to 325F and bake for about 10-15 minutes if you want set cookies that are just lightly crunchy and more creamy. 

Semi sweet chocolate drizzle is a nice addition to this cookies, once they are baked and completely cooled down. 

 

Enjoy!

3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}
3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}
3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}

3 Ingredients Coconut Macaroons {Gluten-Free, Passover-Friendly}

Print Recipe Pin Recipe
Course Snack
Servings 14 Cookies (20 grs each)

Ingredients
  

  • 140 gr Coconut  (Finely shredded)
  • 70 gr Egg whites
  • 70 gr Granulated Sugar

Instructions
 

  • Preheat your oven to 350ºF (175ºC) and line your baking sheet with a silicon mat or parchment paper.
  • Mix all of your ingredients in a small saucepan, turn on the heat and start heating the mixture while stirring, until the mixture is well incorporated and the coconut is moist.
  • Scoop out cookies of about 20 grams onto your baking sheet. You can also shape little balls in your hands and flatten a little.
  • Bake in your preheated oven for 30 minutes, or until your cookies turn a light golden color.
  • Remove from the oven and let cool completely on the baking sheet.
  • This keep well stored in an airtight container for several weeks.

Notes

Optional: You can drizzle or cover these cookies with semi-sweet chocolate or couverture.
Keyword baking, cookies, dairy-free, Gluten-free, passover, sweet treats

Have you make these Peanut Butter Cookies? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

 

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Easy Chocolate Mousse {Passover-Friendly, GF}

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Rice Pudding: 3 Ways {Traditional, Coconut & Coffee}

Passover, Recipes, Shabuoth, Sweet Treats /

Rice Pudding is one of those simple dishes you could eat over and over again. For breakfast, for dinner or for dessert, hot or cold, plain or dressed up, is one of a kind recipe. Easy to make and so versatile. Get ready to learn how you can make delicious Rice Pudding 3 ways: the traditional dairy version, the vegan coconut version and the coffee version {can be made dairy or vegan and is delicious!}

The Basics of Rice Pudding

Rice Pudding is one of the most basics and popular breakfasts, dinner and/or dessert served in Dominican Republic.

Is incredibly easy to make, and as you can see, super versatile. The most basic version need 5 ingredients: rice, milk, sugar, salt and lemon peel. For extra flavor some people also add cinnamon stick and sweet cloves, but let’s keep it simple this time. You can later experiment adding more flavor.

When making Rice Pudding I personally prefer to start with my rice uncooked, but you can certainly use leftover white rice, that is not too salty or greasy, and still have a delicious rice pudding.

Are you looking for more recipes with rice? Check out our Dominican Style Spicy Sardines Rice & Beer and Almonds Risotto

The Traditional Version

In general terms, the traditional version of Rice Pudding is made with Milk. Whole milk is just fine for the recipe, but if you are looking for the best of the best, thick and super creamy Rice pudding, always use evaporated milk.

Nowadays you can easily find evaporated plant based milks; you can certainly use that if you avoid dairy products.

The Coconut Version

To make the coconut version you just need to use full fat coconut milk instead of whole or plant-based milk of choice.

What I like about the coconut version is that it has such a silky texture and is very light compared with the dairy version. It also has a very delicate aroma, and a pure white color at the end, which I love. It just looks heavenly.

Keep in mind that in all recipes on the blog that call for Coconut milk we use FULL FAT, simply because we want all that coconut milk goodness in our final product. Fat free or low fat coconut milk are usually full of flavorings, including sugar, and use gums to give a thick texture, but the flavor in general is always off. Avoid yourself the headache of ruining a delicious silky smooth rice pudding by buying the best full fat coconut milk you can find on the market, with not extras or nasty ingredients.

The Coffee Version

Almost a month ago I published a photo on instagram of my breakfast that day: a small glass container full of Coffee Rice Pudding.

The idea just came to me when I couldn’t decide if I wanted a full delicious cup of coffee, or a bowl with freshly made thick and totally delicious rice pudding. Both fill up my stomach easily on their own, and because I couldn’t have both (obvious reason: I am trying to lose my next 25 pounds) I ended up adding a bit of instant coffee to the rice pudding while it was still hot.

Taste wise, the result was a-ma-zing! and to my surprise, that “out-of-the-blue-picture” quickly had over a hundred likes, so is a fact; instagram is full of #coffeelovers.  😛

How to Make Rice Pudding

Have you make this recipe or any other from the blog? Use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

So, now there is a gazillion possibilities on how you can take your traditional rice pudding to the next level. What special ingredient will you add to your very own version?

Until next time! ?

Rice Pudding: 3 Ways {Traditional, Coconut & Coffee} Read More »

Dominican Stewed Kidney Beans {Vegan, GF}

Passover, Recipes, Sides /

Dominican Stewed Kidney Beans {Vegan, Gluten-Free}

  • Last Modified: August 22, 2025

These dominican style Stewed Kidney Beans are the perfect companion to fresh and steamy white rice. We chose kidney beans for this particular recipe, because of their robust and earthly flavor as well as their creamy texture. Kidney beans are also full of nutrients, versatile and easily available, but you can also use small red beans, or pinto beans if that’s what you have available. 

When buying kidney beans (or any beans for that matter) is important to look for dried beans that are clean and unbroken. Beans and packaging should be free from mold or insect damage, and you should avoid anything with a humid or musty odor. If you can, choose beans packaged in airtight or sealed bags to maintain freshness. Fresher beans will cook fasted and more evenly, and will have better flavor.

Store dried beans in a cool, dry place in an airtight container to maintain their quality and freshness. Cooked beans can be stored in the refrigerator for up to 4 days. If you want to keep for longer, store in an airtight container and freeze for up to 3 months. 

How to make Dominican Stewed Kidney Beans

In order to make stewed kidney beans, you’ll need to first soak the beans overnight. Once the beans are all hydrated (they will almost double in size), discard the water, rinse the beans, add the beans to a pot, cover with fresh water and boil the beans on medium-high until they are fork tender. This could take somewhat between 1 hour to 2 hours. Alternatively, you can cook the beans with a pressure cooker, if you have one. 

 

Once the kidney beans are tender, is time to make the base of your stew with a simple but powerful trio: olive oil, minced garlic and dried oregano. This is seriously the base of any delicious stewed beans, so don’t skip this important step!

 

One unconventional but important addition to these stewed kidney beans are bell pepper cores. If you don’t do this already, hear me out and save those beauties, because they take any stewed beans to the next level. I like to clean mine from seeds and the stems, after which I keep in the freezer on an airtight container for future use. 

These are my little secrets to make dominican style stewed kidney beans. Now that you know them, there’s no excuse for you to make delicious stewed beans over and over again. 

Dominican style Stewed Kidney Beans

Print Recipe Pin Recipe
Course Lunch
Cuisine Dominican Republic

Ingredients
  

  • 1,200 gr Kidney beans From 1 Kg soaked overnight, drained and cooked with a pinch of salt
  • 30 gr garlic cloves, minced
  • 3 gr dried oregano leaved (about 1 Tbsp) Dried leaves not powder
  • 2 Tbsp Extra Virgin Olive Oil
  • 30 gr Yellow onion about 1 medium
  • 20 gr Red bell pepper
  • 1 Bell pepper core, seedless
  • 1/2 Tbsp Sweet Paprika (optional)
  • Fresh cilantro if you can't find it, feel free to use fresh flat-leaf parsley
  • Salt to taste

Instructions
 

  • Add Olive oil to a pot and cook minced garlic and oregano on low, until fragrant. This will take 2-3 minutes.
  • Add the cooked kidney beans, onion (leave it whole), bell pepper, sweet paprika powder and parsley. Simmer on medium low for about 30 min or until the vegetables are soft.
  • Take out the onion, bell pepper and parsley, with approximately 1/2 cup of the liquid and beans, and blend until smooth.
  • Strain the vegetable mixture you just blended over the rest of the beans. Add salt (about 1/3 to 1/2 Tbsp for this amount of beans would be enough).
  • Continue to cook the beans for a few more minutes until it thickens to your liking (keep in mind they will thicken even more when cool)

Notes

-  1 Kg of dried kidney beans, will yield approximately 1200 gr of cooked beans. You can use it all for this recipe.
 
Keyword beans, caribbean cuisine, lunch

If you make this Dominican Stewed Kidney beans, or any other recipe from the blog, don’t forget to use the hashtag #kasheribbean to share your pictures, and don’t forget to follow along on instagram and pinterest for more easy recipes.

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Classic Stuffed Peppers with Spinach & Dill {Vegan, GF}

Passover, Shabbath, Sides, Sukkoth /

Today we are making Stuffed Peppers!

I tried Stuffed Peppers and I failed miserably

Somewhere in May, one random ereb shabbath, my creative energy was not flowing AT ALL. After a while I decided I was going to make Vegan Stuffed Peppers for shabbath, since I had what I needed: Peppers and rice. Right? Wrong!! 

Usually, when people realize that I “can cook” they automatically assume all I do is good and perfect from the first time, but the truth is good food is a beautiful leaning process. Some get it easily the first time, and other after a few tries. You are now a witness; the first time I made stuffed peppers it was for sure a total disaster. For some reason (maybe all those 30 seconds insta videos are guilty lol) I believed stuffed peppers was about just peppers and any rice, so I tried with basmati and I failed miserably.  

I love Basmati rice. It has beautiful aroma, cooks easily, fluffy and separate which makes it perfect for salads and pilafs, but definitely not so good for stuffed peppers. As you can see in the picture above, the rice looks dry (it was actually crispy) and it was not holding together, as it should when making stuffed peppers, so the perfect rice to make stuffed peppers (and also dolmas, stuffed cabbage, and more) is risotto rice. 

Want more risotto rice recipes? Check out our Vegan Beer & Almonds Risotto 

The Basics of Stuffed Peppers

The good thing about Stuffed Peppers is that, apart from the rice, there is really not “basics”…. Well, maybe there are a few “must”, and they are: 

  1. Add salt and pepper to the interior of your Peppers: this can be easily forgotten but it is so important! Just sprinkle a little salt in the interior of each pepper and you are good to go. 
  2. Always keep your Pepper tops!: They would act like lids and will prevent a crust on the top of the rice . 
  3. Cut a little bit of the bottom, so the peppers stand on the baking dish.
  4. Pack the rice tightly in each cavity. If you don’t want to serve too much rice, use smaller peppers. 
  5. Place the stuffed peppers tightly in the baking dish. This will help the peppers hold their shape while baking. 


Bonus Tip! Don’t throw away the peppers core! Remove the seeds and store in the freezer on resealable bags. They give amazing flavor and aroma to any stew, specially stewed kidney beans. Nom nom!  

How to Make Stuffed Peppers

Because this is a very basic Stuffed Peppers recipe, I used 3 simple ingredients for my rice: onions, spinach and fresh dill. 

Basically, I sauteed the onions until lightly golden. Added the risotto rice, spinach, dill and salt to taste. Cook until most of the water is absorbed. Then, cover with the lid and cook on low until the rice is al dente. 

What you need to do next is to stuff the peppers, place the pepper caps on top, and bake until the peppers are tender.  

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As you can see, Stuffed Peppers are easy to make and you can play with the fillings as much as you want, so the combinations are endless. Play around with your favorite ingredients and let us know the most exciting combos you come up with! 

Until next time! 😉  

Classic Stuffed Peppers with Spinach & Dill {Vegan, GF} Read More »