Sweet Bell Pepper Rice

Sweet Bell Pepper Rice

15 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Joey Joan
Recipe by  Joey Joan

“Normally a pepper and rice dish has a Mexican or Spanish kind of flair to it. I wanted something a little more Italian, and this is what I came up with.”

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Adjust Servings

Original recipe yields 4 servings



  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
  3. Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.

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Reviews (15)

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I planned a simple seafood main dish with subtle seasoning for dinner and I wanted a rice side dish with some pizzazz and a little oomph to complement it. This was just what I had in mind. I loved the festive and vibrant color from the peppers, and the herbs (I used fresh basil, parsley and thyme, preferring their milder flavor to that of the oregano) gave it the punch of fresh flavor I was after. The addition of the wine was the perfect finishing touch. The bottom line? This is a perfect assembly of ingredients, taking the usual ho-hum side dish rice to something unique and special.



This is a solid, tasty recipe. I made only minor changes, using yellow, orange and red peppers and omitting the green and fresh basil in place of dried. It smelled so good as it simmered. I had one chicken cutlet I needed to cook so I cut it in strips and added it to the peppers to make a complete meal. Thanks, Joey!



5 STARS! Tonight I was baking fish and looking for a different side dish. Hubby loves rice so I was pretty sure he would like this. I made the mistake of chopping the onions and peppers together so I stirred the peppers in with the onions from the start. It wasn't a problem. I didn't have any red peppers so when the dish was all finished I added a few seeded and diced grape tomatoes for color. I also enjoyed the taste of them in it. I used fresh basil from my garden. This was not only a beautiful dish, it was a very tasty one as well. I saw Hubby go back for thirds! There are no leftovers. Thank you Joey for sharing your recipe! It's a KEEPER!

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Amount Per Serving (4 total)

  • Calories
  • 238 cal
  • 12%
  • Fat
  • 4.2 g
  • 6%
  • Carbs
  • 42.4 g
  • 14%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 77 mg
  • 3%

Based on a 2,000 calorie diet



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Ann's Rice Pilaf


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Spanish Rice