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A Food Network chef + mama obsessed with Aperol spritzes, travel, and mouth watering food. I also own a gorgeous cooking school in Italy. My mission? To share the secrets of La Dolce Vita so you can create a healthy, beautiful, delicious life filled with joy!


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I just love it when a random kitchen experiment turns into a sure-fire hit…

These STUFFED PEPPERS are insane. I filled them with brown rice, flaked almonds, spring onions, and a medley of Mediterranean spices. Then I surrounded them with red onions and roasted them till they were perfectly blistered and charred.

The best part is that they are vegan and gluten-free so you can satisfy everyone. You have to make this recipe immediately. It is so good

xxx MM


Stuffed Roasted Peppers

  • Author: Melissa Mayo


  • 4 multi colored peppers (red, orange, green, yellow)
  • 2 cups cooked brown rice
  • 1 cup of spring onions sliced
  • ¾ cup of flaked almonds
  • ¼ cup good quality olive oil
  • 1 tsp coarse salt
  • 1 tsp black pepper
  • 1 TBS garam marsala
  • 1 tsp cumin
  • 1 tsp ground cloves
  • 1 tsp cinnamon
  • ½ tsp cayenne pepper (optional)
  • 2 red onions cut into chunks
  • Good quality olive oil for drizzling


Cook the brown rice per the package instructions. Place it in a bowl. Chop the spring onions and add along with the flaked almonds, olive oil, and spices (salt, black pepper, garam marsala, cumin, ground cloves, cinnamon, cayenne pepper). Mix to combine.

Wash the bell peppers, slice the tops of the peppers, and set them aside. Remove and discard the inside seeds and pith. Fill the peppers with the rice and veggie mixture. Put the tops on each pepper and place them in an oven-proof baking dish. Place the red onion wedges around the peppers

Preheat the oven to 375 F/190C.

Drizzle the outside of the peppers and onion with olive oil. Roast for 50 – 60 minutes until the skin blisters and they are nicely charred.


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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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