Rice-stuffed peppers with melted Fikra
Colourful bell peppers filled with herby white rice and topped with Fikra Peppers slices — a comforting, kidney-friendly dinner.
- Prep15 min
- Cook30 min
- Serves4
- LevelMedium
Ingredients
Fikra Peppers
2.20 د.ك
Sold out Method
Heat the oven to 200 °C. Cut the tops off the peppers and remove the seeds.
Soften the onion in olive oil for 5 minutes, then stir in the rice, herbs and spices.
Fill the peppers with the rice and stand them in a baking dish with 3 tbsp water.
Cover with foil and bake for 20 minutes.
Remove the foil, place a Fikra Peppers slice on each one and bake 8–10 minutes until melted.
Chef’s tip: Use leftover rice from the day before — it holds its shape better inside the peppers.
Kidney tip: white rice and bell peppers are both renal-friendly choices. Season with herbs instead of salt.
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