Stuffed Peppers with Octopus and Rice Filling

El Rey del Pulpo > Octopus Recipes > Baked Dishes > Stuffed Peppers with Octopus and Rice Filling
Receta de Pimientos rellenos de pulpo

Peppers are a very nutritious ingredient that provides the body with a number of beneficial properties. They contain many vitamins: C, A, and E, several B vitamins, as well as folic acid, and minerals.

That is why we wanted to share with you a tasty, simple, and healthy recipe using this ingredient.

Make these delicious and healthy octopus-stuffed peppers today!

  • To share: Serves 4
  • Difficulty: Low
  • Time: 40 min
  • Serve as: Main course
  • Calories: 350 Kcal/serving



1 package precooked el Rey del Pulpo octopus

4 bell peppers

1 cup rice

4 cloves garlic

½ onion

1 leek (the white section only)

2 tomatoes

1 tablespoon tomato sauce

1 cup shredded cheese

Fresh parsley

Olive oil



  • To make these stuffed peppers, start by making the rice. To do so, add a splash of olive oil to a pot and sauté a sliced clove of garlic over low heat. When it begins to brown, tip in the rice and stir for a couple of minutes to a light toast.
  • Pour in the water (1 part rice per 2 parts water). Add a teaspoon of salt and cook over low heat for about 18 minutes. Set aside.
  • While the rice is cooking, wash the peppers and cut off the tops. Set the tops aside to bake later. Remove the seeds. Stand in a baking dish with the open side facing up. Pour a splash of extra virgin olive oil and sprinkle some salt over each pepper. Set aside.
  • Preheat the oven to 350°F.
  • Then, dice the onion, leek, and remaining cloves of garlic. Sauté the vegetables in a frying pan with a splash of olive oil for a few minutes.
  • When the onion has browned, add the diced tomatoes as well as the tomato sauce and cook for a few minutes.
  • Add the octopus tentacles sliced relatively thinly and sauté for a moment.
  • Lastly, tip in the rice and sauté for a few more minutes over high heat.
  • Generously stuff each pepper with the contents of the frying pan and set the pepper top over each one.
  • Bake for 20 minutes.
  • When they are cooked, take the peppers out of the oven, remove and throw away the tops, and sprinkle a little pile of shredded cheese over each pepper. Return to the oven for a few minutes until the cheese has melted completely.
  • Serve with a dash of fresh parsley on top.



You can use red, yellow, or green bell peppers to make this delicious stuffed pepper recipe.

If you’d like to jazz this stuffed pepper recipe up, you can add a dash of curry to the stuffing. It will add a subtle, distinct flavor.

Are you looking for more tasty and healthy recipes? Check out our hearthy stew recipes: the onion-braised octopus, our lovely chickpea and octopus stew, octopus meat balls with tomato sauce or the octopus with curry.

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