Sweet Peppers Stuffed with Tomato and Olive Sauce

- Fine Dining Lovers

A great side dish featuring rice-stuffed sweet peppers in a tomato and olive sauce

Serves: 4 | Prep Time: 40 min | Cooking Time: 30 min | Medium

For the peppers:
4 Capsicums 
200 g Rice (we suggest Riso Margherita Vialone Nano)
750 g Meat stock
1 sprig Parsley
4 fillets Anchovy
2 cloves Garlic, chopped
60 g  Parmesanfreshly grated
Extra-virgin olive oil
Salt To taste
Pepper To taste

For the sauce
30 g Tomato, diced
10 g Onion, red, chopped
20 g Black olives, chopped
Small bunch of Basil, chopped
15 ml White wine vinegar
15 ml Extra-virgin olive oil

1. Boil rice in meat stock. Cool until lukewarm.
2. Wash sweet peppers, cut off the top to use as a lid (leaving the stem on it) and remove seeds and fibres.
3. Heat the oven to 180°. Chop parsley and anchovies.
4. Flavour rice with parsley, garlic, anchovies, grated Parmesan cheese and 30 ml olive oil. Season with salt and pepper.
5. Grease an oven dish with 45 ml olive oil. Stuff peppers with rice. Put the lids back on them and put them in the oven dish; bake for about 35 minutes.
6. Mix together all the ingredients for the sauce.
7. Season with salt and plenty of pepper.
8. Serve stuffed peppers hot with a few spoonfuls of cold sauce.
June 18, 2015 by Il Providore (Main Login)
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