Porcini stuffed peppers

by smth good on August 15, 2011

in veggie

It was called “the wild mushroom par excellence” (by the Italian chef Antonio Carluccio) and it’s one of the most appreciated edible mushrooms in European cuisines. It’s Boletus edulis / porcini (Italy) / penny bun (UK) / cèpe (France) and it is Europe’s second most sought-after mushroom after truffles. Wait, there’s more : it has lots of proteins, vitamins, minerals and fibers. The only not-so-good news is that it’s not available fresh unless you live in Europe and only during autumn. But, do not worry, it’s not the end of the world. It keeps its flavours if properly dried and thanks to the newly globalized commercial system you can find dried boletus almost anywhere in the world.

As today I celebrate my name day (St Mary’s Day over here), allow me to feast you (or your eyes, at least :) ) with these superb porcini stuffed peppers. Enjoy!

Serves 5, prep. time 2 hours

Utensils: a skillet, a sharp short-bladed knife


  • 10 bell peppers
  • 400 grams funghi porcini, diced
  • 300 grams rice
  • 1 onion, chopped
  • 4 garlic cloves, finely minced
  • 2 tbsp chopped dill
  • 4 tbsp tomato paste
  • 1 egg (you can skip the egg if you are fasting)
  • 2 bay leaves
  • 3 tomatoes, peeled and diced
  • 5 tbsp cooking oil
  • 1 tsp sugar
  • salt & pepper

Rinse the rice in plenty of water. Drain well.

Heat 3 tbsp of cooking oil into a skillet. Saute the mushrooms until all juices evaporate. Add onion and garlic and cook for another minute.  Add the rice and stir until glassy. Sprinkle the chopped dill, salt & pepper to taste. Turn off the heat. Add 2 tbsp tomato paste, slightly diluted with few teaspoons of water, stir well and allow to cool. After cooling, add the egg and stir well.

Cut the upper part of the bell peppers and remove the seeds from inside; keep the upper parts.

Preheat the oven to 180ºC / 350ºF.

Stuff the bell peppers with the porcini mixture (up to two thirds; the rice will increase in volume) and cover them with the upper parts (it helps to keep the mixture inside).

Arrange the stuffed peppers into a skillet, one next to each other. If there are too many spaces in between, you can place some more peppers (even if they are not stuffed).

Mix diced tomatoes with the remaining tomato paste and 2 cups of water. Pour the juice over the peppers, add the bay leaves and cover the skillet.

You can use a cup of water mixed with a cup of dry white wine for extra flavor.

Bake for 70 minutes and serve.

If the bell peppers are thick, some additional cooking time might be necessary – up to 90 minutes.

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{ 10 comments… read them below or add one }

Jessica August 15, 2011 at 7:08 pm

Wow I had no idea that porcini was the most sought after mushroom after truffles! They do hold so much flavor though, and I love them. I would love to try this recipe. The vibrant colors and the fresh ingredients, delicious!!


Maya@Foodiva's Kitchen August 15, 2011 at 9:06 pm

Unfortunately we can’t get fresh porchini here but I’m sure we can substitute other mushrooms in this dish, it just wouldn’t be as authentic. Thanks for coming to my blog, it’s my first time here an I’m in love with your photos and recipes, especially the desserts! I have a big sweet tooth and will be back often ;-) .


Magic of Spice August 16, 2011 at 2:33 am

What a heavenly way to stuff peppers…these are fantastic!


Sandi August 16, 2011 at 5:00 pm

So creative, thanks for sharing!


Tiffany August 16, 2011 at 6:30 pm

I totally understand why porcini mushrooms are some of the most appreciated. They are delicious! and I bet they paired perfectly with these peppers!


Stephanie @ Eat. Drink. Love. August 18, 2011 at 4:38 pm

I loved stuffed peppers! Yours look really yummy!


Nami | Just One Cookbook August 18, 2011 at 5:21 pm

I’ve been hearing about porcini from my Italian blogger friends – how important and delicious this mushroom is…. I’m thinking it’s similar to Shiitake mushroom in Japanese cuisine. I got to try it! Your stuffed peppers are not only beautiful, but ohhhh look so delicious!!! I like that you had extra sauce on top…when I make it, it’s rather dry. This looks like something I really enjoy!


Christine August 19, 2011 at 5:01 am

Nice way to stuff peppers.


torviewtoronto August 20, 2011 at 1:14 pm

this looks fabulous would be a filling meal


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