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Stuffed peppers with spicy rice and mackerel

30 min.


2 pers.


  • 2 cans small pieces of mackerel in tomato
  • 2 large bell peppers
  • 250g rice
  • 10g butter
  • 1 onion
  • 1 tsp. turmeric
  • 1/2 tsp. curry
  • 1/2 tsp. cumin
  • 100 g peas
  • Salt
  • Pepper
  • Chives
  • Olives for garnish

This is how you do it

Let the mackerel drip off for a few minutes into a sieve.

Cook the rice to the consistency you prefer – remember that it will absorb the water from the mackerel in the oven. Set the rice aside.

Melt the butter in a frying pan and fry the onion until soft and golden. Stir in the spices.

Add the peas and rice and stir it all together. Remove the pan from the heat and stir in the mackerel.

Hollow out the peppers and gently stick them with a knife.

Stuff the peppers with the rice mixture and bake in the oven at 180 degrees for 10-15 minutes.

Garnish the peppers with finely chopped chives and olives – serve a little yoghurt on the side.