Stuffed peppers with rice

• 10 minutes to prepare • 50 minutes to cook • Serves 4

Red Hot and Peppers

 

Stuffed vegetables are very helpful anytime you need a dish full of taste, and relatively easy to prepare.

There are many ways to prepare stuffed vegetables, choosing from the qualities that best lend themselves to this type of recipe, such as onions, zucchini flowers or peppers. These dishes are often part of Italian tradition.

Today we propose a very tasty version with a filling made of ham, and cheese enriched by the aroma of pepper itself. Stuffed peppers are the typical example of how simple ingredients can lend themselves to both a main course as well as a tasty appetizer. 

Here are ingredients for the 4-serving recipe:

5 fleshy red peppers
2 shallots
7 cherry tomatoes
150g rice
100g spicy auricchio cheese
50g grated parmesan cheese
100g ham
1l vegetable broth
EVO oil
salt and pepper

1. Preheat the oven to 200 degrees
2. Slice the tops off 4 peppers. Hollow out each pepper, wash and leave to drain
3. Brown half shallot, add the rice, then a little vegetable broth
4. After 6 minutes of cooking, turn the rice off, the risotto must be al dente and a little salty
5. Cut the remaining pepper into strips, remove the skin with a potato peeler and cut it into very small pieces
6. Brown the other half shallot, add the pepper and cook it. Once tender, add the cherry tomatoes - cut into slices - and add a little salt
7. In a bowl mix the rice, grated auricchio and parmesan cheese, chopped ham and the chopped pepper
8. season the inside of each pepper with a little oil, fill it with the rice mix and cover with the caps. Bake in a hot oven at 200 degrees for the first 10 minutes, then at 150 degrees for other 30 minutes, covering the peppers with silver foil
9. Remove from the oven and allow to cool slightly

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.