Dorie Greenspan’s Rice Packed Peppers

If you’re a fan of stuffed peppers, Dorie Greenspan’s Rice Packed Peppers with cheese, garlic, spinach and cheese will hit the spot!
Dorie Greenspan's Rice Packed Peppers


Dorie Greenspan’s Rice Packed Peppers

Our recipe this week for French Fridays with Dorie was a  lovely side dish called Creamy, Cheesy, Garlicky Rice with Spinach.  Doesn’t that sound delectable?  Dorie often suggests a Bonne Idée, a twist to the main recipe. And it’s often brilliant! I jumped at the chance to stuff some lovely bell peppers with this fabulous “almost” risotto. I picked out some jewel toned bell peppers knew they’d look as beautiful as they were destined to taste. Dorie’s rice packed peppers were phenomenal!
Dorie Greenspan's Rice Packed Peppers


Dorie Greenspan's Rice Packed Peppers


Dorie Greenspan's Rice Packed Peppers

Dad Approved!

I made Dorie Greenspan’s rice packed peppers while my dad was visiting. I think the last time I ate stuffed peppers was my mom’s version with rice and ground beef, which he always adored.  So I knew he would appreciate these.  In fact he asked more than once if they were ready to eat, especially after I gave him a sample of the filling composed of Arborio rice, spinach, onion, garlic, Gruyère and cream. The rice was made by bringing it and chicken broth to a boil, reducing the heat and allowing it to cook and simmer with the lid on.  The addition of cream gave the illusion of risotto without all the babysitting involved with the traditional technique. These pepper were marvelous, even the picky spouse agreed.

Dorie Greenspan’s Rice Packed Peppers

Serves 4     adjust servings

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hr 35 mins


  • 3 1/4 cups chicken broth
  • 1 cup arborio rice
  • 1 tablespoon butter
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 10 ounces spinach, trimmed and chopped
  • 1/4 pound Gruyere cheese, shredded
  • 1/4 cup heavy cream
  • Salt and pepper to taste
  • 4 medium bell peppers


In a medium saucepan, bring the broth to a boil. Stir in the rice and cover. Reduce the heat to a simmer and cook until the broth is almost all absorbed, and the rice is almost cooked. Turn off the heat and allow the rice to finish cooking.

Preheat the oven to 400º.

Heat the butter in a large saute pan. Add the onion and cook for a couple of minutes, and then add the the garlic. Continue to cook until the onion is tender, and then stir in the spinach. Cook until the spinach wilts.

Add the rice to the spinach mixture, then the cheese and cream. Season to taste with salt and pepper, and stir until everything is well combined. If the rice looks too dry, add a splash more cream or broth to the pot. 

Prepare the peppers by cutting off the tops and removing the seeds and ribs. Place in a greased casserole dish that will fit them snugly. Divide the rice between the peppers, replace the tops, then pour 1/2 cup of water into the dish.

Cover loosely with foil and bake fro 45 minutes, then remove the foil and bake for another 15 minutes.


Recipe Notes

3.25 cups chicken or vegetable broth
1 cup arborio rice
1 Tbsp. butter
1 small onion, finely diced
4 cloves garlic, minced
10 oz. spinach, trimmed and chopped*
1/4 lb. gruyere cheese, shredded
1/4 cup heavy cream or milk
salt and pepper

In a medium saucepan, bring the broth to a boil. Stir in the rice and then top with a tight-fitting lid. Reduce the heat to a simmer and cook until the broth is almost all absorbed, and the rice is almost cooked. Turn off the heat and allow the rice to finish cooking on its own.

Meanwhile, heat the butter in a large saute pan or medium pot. Add the onion and cook for a couple of minutes, and then add the the garlic. Continue to cook until the onion is tender, and then stir in the spinach. Cook until the spinach has wilted.

Add the rice to the spinach mixture, along with the cheese and cream/milk. Season to taste with salt and pepper, and stir until everything is well combined. If the rice looks too dry, add a splash more cream or broth to the pot. Serve immediately.

Nutrition Facts
Serving Size 1 pepper
Amount Per Serving As Served
Calories 511kcal Calories from fat 188
% Daily Value
Total Fat 21g 32%
Saturated Fat 11g 55%
Transfat 0g
Cholesterol 65mg 22%
Sodium 1171mg 49%
Carbohydrate 60g 20%
Dietary Fiber 6g 24%
Sugars 10g
Protein 21g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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This recipe can be found in Around My French Table by Dorie Greenspan.


  1. I almost bought some peppers to stuff with my leftovers yesterday, but I think I might get some today…. It would be a great way to make the leftovers into something delicious!…. I bet this was a great treat for your dad!

  2. Always kinda funny that stuffed peppers typically look better prior to cooking. 🙂 Love the combination in the filling.

  3. Love that you made the stuffed peppers version for this rice dish. So colorful!

  4. Mardi @eatlivetravelwrite says:

    I did not stuff peppers with my rice but clearly I should have! They look lovely!

  5. These are beautiful, Lizzy! The sweet pepper must have been a great foil to the cheesy rice. Mindless stirring does not bother me when making risotto, but it was fun to see that Arborio does ‘cream up’ even when it is just boiled.

  6. I have had stuffed peppers, but the idea of using a cheesy rice in there is wonderful. Ha-your dad was hovering around after that sample. I am sure he enjoyed those peppers. Awesome photos here-have a great weekend Lizzy!

  7. Lovely and yummy, how not to drool over the rice inside!!!!

  8. Sabrina-eat.drink.and be merry. says:

    ultimate comfort food! These are gorgeous Lizzy!

  9. They look almost like unreal! 🙂 And really heavenly delicious!

  10. Look fabulous! Only problem is that I would just have to make them for me. Rick doesn’t care for rice! #@%*

  11. Hey..when the picky spouse agrees, you know you’ve done something special!

  12. At Anna's kitchen table says:

    Ooh they look so good! What a good idea to use a risotto to stuff them!

  13. Great looking stuffed peppers. I never thought of putting spinach or arborio rice in stuffed peppers. Great idea!

  14. Goodness, they look good unbaked and baked and everywhich way! The colors are simply lovely.

  15. Three-Cookies says:

    Nice, it seems to be one of those dishes where you get great result with not much physical effort (lot of thinking/planning required though:)). Have a nice weekend.

  16. These stuff peppers look delicious Lizzy, Love the colours, have a nice weekend! gloria

  17. Little Corner of Mine says:

    Love the colors and healthy too!

  18. Yummmm…great pics Lizzy!

  19. Curry and Comfort says:

    I must make this dish. I was actually planning on making some stuffed pepper (the peppers are in the crisper as we speak). I like that you used all the colors here (I only have green ones). Thanks for sharing this idea… I love the filling. 🙂

  20. Lynne @ 365 Days of Baking says:

    Looks and sounds delicious, Lizzy! I’m like your mom and stuff mine with ground beef and rice, but since we’ve recently fallen in love with risotto these would be a wonderful alternative! Thanks for posting!

  21. Oooooh I love the idea of using the cheesy spinachy rice to stuff peppers! My parents used to make the rice-and-ground-beef ones all the time when I was a kid, but I didn’t like the green bell pepper. I think I’d really love it with red ones, though.

  22. These are gorgeous! I am not a fan of bell peppers, but they sure are pretty.

  23. I used different kinds of stuffing in pepper but never thought of using rice. This really looks nice.

  24. They look great! Can’t wait to try them out as a nice dinner option. Yum!

  25. Christine's Pantry says:

    Looks great. Nice photos.

  26. Liz! These are beautiful! I’ve had peppers stuffed with a variety of things….but I much prefer a cheesy risotto! Especially since you didn’t have to ‘babysit’ them!

  27. Torviewtoronto says:

    delicious looking stuffed bread and colourful

  28. Your stuffed peppers look lovely! Glad your company liked it.

  29. I love the idea of “almost risotto”! This looks so good and cheesy rice with garlic and spinach sounds like the perfect stuffing for these peppers!

  30. Love stuffed peppers! Yours sound divine!

  31. This looks so good. I tried stuffed peppers for the first time this year and just fell in love with them. This looks like an amazing version of them.

  32. YaY! It’s French Fridays! I really do like this series! Whether I cook or not for it, I’m getting this cookbook! (I may have to wait, I just bought SEVEN cookbooks at the book store on Wednesday!)

    BTW – I’m following you on Google Follower…I don’t know why I haven’t been…I practically LIVE here!

  33. Your peppers look delicious and how nice that you were able to share this recipe with your dad.

  34. Unbaked and baked they’re GORGEOUS! 😀

  35. I bet your Dad loved these! My parents would have loved them too. Such beautiful colors!

  36. Kris' Kitchen says:

    Beautiful roasted peppers. This was a fun recipe with a new method for me to try…always up for new ideas especially ones that are so beautiful and delicious. Nice post.

  37. That’s how we make our peppers as well, rice and beef!
    This version does look pretty good though!
    Your pics are so colourful and look delicious!

  38. Lizzy…yours look delicious…I stuffed the bell peppers with my cheesy rice and baked them…gosh, they were truly delicious and I shall make this again 🙂 Lovely photos !

  39. Love the stuffed peppers! They look great both uncooked and cooked. I used my leftovers to stuff peppers and was quite pleased. This one’s a definite winner.

  40. I love the ‘almost risotto’ Lizzy and the peppers look soooooo delicious. Excellent meatless recipe, coming to a plate near me very soon!

  41. Sam @ My Carolina Kitchen says:

    Oh my goodness, how the world has changed since stuffed green peppers were on the menu. These are beautiful and I know I would eat every bite, which I did not do with the green ones. Somehow I never liked the green peppers. Hurrah for colorful red and yellow peppers.

  42. Angie's Recipes says:

    Those stuffed peppers look gorgeous!

  43. Every time I see this kind of delicious stuffed peppers i remind to my summers in Africa, when I was very young and maybe I tried for the first time this recipe on the beach… wonderful memories!!!

  44. chopinandmysaucepan says:

    Beautiful colours and always a little amused they are called bell peppers instead of capsicum like we do here in Oz. 🙂

  45. Life Unordinary says:

    beautiful blog, yummy food.

  46. Wow – if this was picky spouse approved, it must be good 🙂
    And a happy birthday to your sister – she has quite the birth date too…

  47. Inside a British Mum's Kitchen says:

    Absolutely beautiful and with all that gorgeous creamy cheesy rice – what a winner!

  48. Spinach, onion, garlic, Gruyère… wow!! I am sure they are as delicious as they look. The photos are great!

    Have an awesome weekend 😉

  49. You just made me VERY glad I own a copy of Around My French Table!

  50. Lizzy! Another winner from Dorie! I’m sorry I didn’t have the opportunity to comment yesterday….crazy busy! I love this recipe and it’s amazing how many different ways it was served…I am a new fan to stuffed peppers, and hubby ADORES them! Buzzed!

  51. I havent made stuffed peppers in forever and I am so making these. They look amazing! I love how pretty and colorful they are!

  52. Those look good… I’ve actually never had one before… 🙁

  53. Well I can’t beleive we are really on the same page these days.. just posted shrimp stuffed peppers, yours are so beautifully done! Love the clear photos and I just can smell that fragrance coming from your kitchen everyone loves that smell here!

  54. What a wonderful idea…. The cheesy rice is perfect for peppers.
    Really beautiful and colorful pictures!!

  55. i love the idea of these stuffed peppers and the shortcut to the creamy risotto. And the cheesy … deliciousness!

  56. I love stuffed peppers!!! And what a great idea to use that cheesy rice as filling! Amazing dish… and now I am hungry!!! SIGH

  57. These are lovely lizzy! I made stuffed peppers the other day at work but they weren’t nearly as pretty as yours! Love that you put the tops back on them for presentation!

  58. These look perfect! I wish I saw this last week. I had a lot of peppers from a trip to a local farm that I would have used!

  59. 5 Star Foodie says:

    Wonderful stuffed peppers, the rice filling sounds so delicious!

  60. Lizzy-I’m back tracking with the comments…a busy weekend, and I’m so behind with commenting!
    Your Dorie challenge rice dish with spinach in the gorgeous pepper cups are so amazing, and look so delicious!
    They deserve to be on Top 9…if they haven’t (which I would also have missed, as well)

  61. Magic of Spice says:

    Oh these do look wonderful indeed…the rice sounds delightful and stuffed into these gorgeous peppers even better!

  62. YUM! Just got back from holiday and am catching up on your blog… I’ve already bookmarked about four recipes to try and I’ve only been on here about two minutes!!

  63. says:

    I love the colour contrast between the two sorts of peppers. I made the stuffed peppers, too. Such a great meal.

  64. Those are indeed gorgeous!!!! And, the filling sounds scrumptious. I need to spend more time with that cookbook!!! Hope you have a wonderful weekend 🙂 xoxo Kate

  65. I love that so many Doristas went with the stuffed pepper version! Yours look great.

  66. they look delicious!


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