Princess Diana’s Stuffed Bell Pepper Recipe

Former royal chef Darren McGrady said he was making bell pepper stuffing for Princess Diana, who lived in Kensington Palace.

In an interview with Rebecca Adams of the HuffPost in 2014, former royal chef Darren McGrady explained that Princess Diana focused on a healthy lifestyle after overcoming bulimia. McGrady told the outlet that she began to shift to a fat-free diet while Princess Diana lived in Kensington Palace.

“I want you to take care of all the fat. I take care of the carbs in the gym,” Princess Diana said.

After enjoying Princess Diana’s favorite dessert, McGrady’s bread and butter pudding, she decided to try the pepper stuffing recipe. The recipe requires a lot of stuffing preparation work, but the actual cooking process took almost no time and was easy to make as a home cooking. Recipes are available in McGrady’s book Eating Royal: Recipes and Remembrances from the Palace Kitchen.

To create it, you need the following:

• 4 medium red peppers
• ¼ cup olive oil
• 1/2 cup chopped onion
• 1 cup of finely sliced ​​button mushrooms
• One zucchini, diced
• 1/2 teaspoon dried oregano
• ½ salt and freshly ground pepper
• 2 tomatoes, roughly chopped
• Cook 1 cup of rice until al dente and let cool.
• ½ cup of water
• ½ chicken or vegetable bouillon cube
• Smoked bacon, crispy baked, 4 chopped
• 1 teaspoon of fresh basil, finely chopped
• 4 ounces of mozzarella cheese, diced
• 2 tablespoons grated parmesan cheese

Preheat the oven to 350 degrees Fahrenheit and prepare the peppers.

First, cut off the top of each bell pepper before cleaning the seeds and membranes inside. McGrady wrote in the cookbook that if the peppers don’t stand up properly, cut a small piece from the bottom until they stand up.

Next, put the pepper on the top plate, sprinkle with olive oil, and apply it firmly. Don’t be afraid to put olive oil in the pepper as you will need to use the same oil in a frying pan later.

Bake the pepper in the oven for about 25 minutes (or until it begins to soften), remove it from the oven and let it cool.

Start preparing pieces of vegetables, rice, bacon and cheese to add the stuffing of peppers.

This takes up most of your time, so I suggest starting this process before baking the peppers, or while they are in the oven.

Bake 4 pieces of smoked bacon in the oven, chop 1 tablespoon basil, cook 1 cup of rice, diced 4 ounces of mozzarella cheese and diced 1 cup of zucchini.

A recipe for roasting bacon and then chopping it into small pieces. Also, set the rice aside and cook until it becomes al dente and let it cool. The term “al dente” in this recipe means boiling rice.

Roughly cut 2 tomatoes, slice 1 cup of button mushrooms, and roughly cut 1/2 cup of onion.

Don’t worry if your knife skills aren’t up to standard! Anyway, all these ingredients are packed in baked peppers, so don’t think too much about it.

Pour the pepper oil into a frying pan.

As mentioned earlier, McGrady’s recipe says to fry vegetables with pepper olive oil.

Now let’s add everything to the frying pan!

I felt like I was making a simple one-pot meal instead of a royal recipe, which I think is one of the attractions. At this point, put the onions, mushrooms, zucchini and oregano in a pan and fry on high heat until the vegetables are tender. Add salt and pepper to taste, but add more or less if you like.

Then add tomatoes, rice, water and bouillon cubes (I chose the chicken flavor) and simmer the mixture for 5 minutes.

Around this time, the kitchen started to smell delicious, and I don’t really like it more than sautéed onions.

Drop the remaining ingredients in a frying pan and mix with the rice.

McGrady said he would take the final ingredients such as bacon, basil and mozzarella cheese and fold them into a mixture of rice.

I would like to praise the chef for this delicious meal!

I’ve worked hard on these stuffed peppers, but McGrady’s recipe does a great job of mixing lots of flavors and staying reasonably healthy.

Rice with chicken bouillon may be one of my favorite combinations, but next time I will use granule chicken bouillon instead of cubes so it will be more evenly distributed.

The melting mozzarella cheese was also noticeable, so I enjoyed the light and sticky taste.

This recipe is recommended for those who like pepper stuffed toys and those who are busy and need a quick meal after a long day at work.