Red Peppers, Anchovies, Almonds, Thyme and Rice

An inspired side dish recipe packed with vegetables. These red peppers are stuffed with a delicious combination of anchovies, nuts, rice and fresh thyme.

Alexis Gauthier: Vegetronic
Alexis Gauthier


A delicious vegetable side-dish from Alex Gauthier's Vegetronic.

Serves 4


150 ml olive oil
1 small onion, peeled and chopped
200 g long-grain rice
Pinch of salt
100 ml dry white wine
4 sprigs of thyme
300 ml water
12 anchovy fillets, roughly chopped
40 g walnut, broken into small pieces
60 g flaked almond, slightly roasted
12 small red peppers, cut to retain the top, peeled and seeded
3 large potatoes, cut into 4 slices of 1cm each


Preheat the oven to 160°C.

Into a hot sauté pan, add some of the olive oil and the onion. Stir on a slow heat, making the onions become shiny without giving them any colouration.

Add the rice and a pinch of salt. Continue stirring on a low heat until the rice is shiny and very hot. Add the white wine and the thyme. Add the water and cover. Cook for 7 minutes on a very low heat.

Remove the rice from the heat and let it cool down for 5 minutes. In a bowl mix the anchovies, walnuts, almonds and rice together with more olive oil.

Fill each red pepper with the mix and put them each on a slice of raw potato in a roasting tray. Cook in the oven for 30 minutes.

Serve on a large plate accompanied by a salad of seasoned wild rocket.

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