2020-08-13 / test@t

Stuffed peppers in Italian

It is impossible to resist the aroma of this dish. Rice for stuffed peppers is best cooked in meat broth for richness, and olives, anchovies and tomatoes give everything an Italian taste.

Ingredients

200 g rice
750 g meat broth
4 red bell peppers
parsley
2 cloves of garlic
4 fillets of anchovies
60 g parmesan
extra virgin olive oil
salt, freshly ground black pepper
30 g tomatoes
10 g red onion
20 g olives
3 g basil
15 ml white wine vinegar
15 ml extra virgin olive oil

STEP-BY-STEP COOKING RECIPE

Step 1

Boil rice in meat broth. Cool to room temperature. Cut the tops off the peppers, leave them for baking. Clean from seeds and remove walls.

Step 2

Preheat oven to 180 ° C. Chop up the parsley, garlic and anchovies. Combine rice with parsley, garlic, grated Parmesan and 30 ml olive oil. Season with salt and pepper.

Step 3

Mix all the sauce ingredients together. Season with salt and pepper well.

Step 4

Brush 45 ml of olive oil on the container in which you will bake the peppers. Stuff the peppers with the filling, cover with the cut tops. Place in oven and cook 35 minutes.

Step 5

Serve hot peppers with cold sauce.

Preparation time

40m

Cooking time

35m

Servings

Catalog