Rice Stuffed Peppers Recipe of 31-07-2018 [Updated on 30-09-2018]
THE rice-stuffed Peppers they are a very tasty single dish, a typical one summer recipe that will not make you regret turning on the oven. There stuffed peppers recipe that you place today consists of a first preparation of a risotto prepared with cherry tomatoes and scamorza and the subsequent filling of pepperoni which, once filled with rice, will be baked in the oven.
The doses you see indicated are for four stuffed peppers already cut, so you will need just two peppers of different colors, it's better, but only for a chromatic matter;)
Even the seasoning used is purely indicative, I made a vegetarian risotto simply by adding tomatoes, cheese and basil, but you can make a version of it with minced meat sauce or adding mortadella cubes to the rice. Obviously then let me know what you have chosen.
Well friends I leave you to the recipe of the day and I wish you a sweet Tuesday: *
How to make rice stuffed peppers
Wash the peppers and deprive them of filaments and seeds.
Put them in a baking dish, with the cavity facing up, and cook them in the microwave or in the oven for 10 minutes.
Meanwhile, wash and cut the tomatoes into cubes.
In a pan, sauté the chopped shallot in oil, then put the cherry tomatoes and cook for 5 minutes.
Add the rice and toast it for a couple of minutes.
Continue cooking by pouring a little broth at a time.
Towards the end of cooking, season with salt and pepper and put some cheese cut into pieces and fresh basil.
Now stuff the peppers with the risotto.
Put on the surface a little Parmesan and a drizzle of oil.
Bake in a preheated oven at 180 ° C for 40 minutes.
Take your peppers stuffed with rice out of the oven and enjoy
Your rice-stuffed peppers are ready to be brought to the table.