Italian stuffed peppers with rice – a traditional recipe.It is said to be the food of the gods.
Peppers stuffed with rice, cheese, cherry tomatoes and parsley are a colorful and very tasty dish that is a classic summer dish. Discover traditional Italian recipes.
The Italian stuffed peppers in rice recipe is so easy and the combination of ingredients is perfectly balanced. A staple summer dish.
The firm bell pepper flesh makes a perfect “vessel” for rice sprinkled with cheese, cherry tomatoes and plenty of parsley. Cooked slowly in the oven, the flavors combine to create a Mediterranean triumph.
As with all traditional recipes, there are many variations. The current recipe is inspired by an Italian version of stuffed peppers that accentuates the sweet, summery flavor of the peppers and the freshness of the cherry tomatoes. It is mainly made in the Puglia region, where the locals call it “preparation of the gods”.
There is no meat in the ingredients, so it is also recommended for vegetarians. It is also gluten-free, making it a great food for celiac disease.
Easy-to-prepare Italian-style stuffed peppers are a versatile idea for many occasions, whether it’s a casual dinner with friends and family, a ready-made lunch on your way home from the beach, or just to enrich an aperitif or buffet. .
It can also be prepared in advance and reheated just before serving. Here’s how to prepare it.
– 4 medium red peppers
– 500g cherry tomatoes
– 300g rice
– 70 g Reggiano or Grana Parmesan cheese
– 2 egg yolks
– 1 bunch of parsley
– 4 cloves of garlic
– extra virgin olive oil
– salt and pepper to taste
Reference: Mini pizza made with what’s in the fridge.Children will eat it on the spot, it is very delicious
To prepare the best stuffed peppers with Italian-style rice, remove the “cap” from the peppers and set aside. increase.
Boil the rice in salted water, drain when al dente, season with 4 tablespoons of olive oil and let cool.
Add half a diced tomato, half a chopped parsley, an egg yolk and 50 g grated pecorino or Parmesan cheese to the cooked and cooled rice. Season with salt and pepper to taste and mix well.
Grease a baking sheet large enough to hold the peppers, set them apart a little, brush with oil, and season with salt.
Using a spoon, fill the peppers with the seasoned rice.
Add the diced tomatoes, the remaining parsley and Parmesan cheese, a sprinkle of peeled and sliced garlic, and the caps of the bell peppers. Season with salt and pepper to finish, and cover with a lid or aluminum foil.
Bake in a static oven preheated to 180 degrees for 60 minutes, then open the lid and bake at 200 degrees for 10 minutes until golden brown.
Once finished, our peppers are ready to be served hot or cold.
Tips and variations
This version of Italian-style rice-stuffed peppers can be refrigerated in an airtight container for up to 2 days.
For this recipe, I recommend choosing firm, medium-sized peppers. Red peppers have a stronger flavor, so you can also use different colored peppers.
Freezing the preparation is not recommended.
The variations of this recipe are endless. You can also add tuna or minced sausage. Alternatively, you can add spices (such as saffron) to the rice.
Peppers can also be cooked in a pan.
Adding scamorza, fontina, or provolone cheese before placing the dish in the oven will make the filling more consistent.
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