Baked Rice Stuffed Peppers are Grandma’s classic recipe, a Simple and Flavorful recipe in which peppers are filled with rice Seasoned in various ways and baked in the Oven.
In order for your stuffed peppers to be Delicious, it is important that the Rice is Flavorful and that it does not dry out too much while cooking.
Discover my recipe in which the rice remains SOFT even after baking in the oven!
- 4 medium red peppers
- 4 medium yellow peppers
- 1+1/4 cup of rice (Carnaroli it’s perfect)
- vegetable broth to taste
- 1 cup of Parmigiano Reggiano grated cheese (or Grana Padano cheese)
- 1 shallot
- 1/8 cup of extra virgin olive oil
- salt and black pepper to taste
- thyme to taste
Prepare a vegetable stock.
Chop the shallot, heat the oil in a large saucepan, place the chopped shallot in it and stew over low heat for 5-6 minutes, until it becomes almost transparent.
Then add the rice and toast it for a couple of minutes, turning it continuously, then wet with a little vegetable stock.
When the broth has been absorbed, add more and continue until the rice is cooked.
When cooked, adjust the salt and pepper, add the Parmigiano Reggiano and mix well, scenting everything with the thyme leaves.
Wash and cut off the tops of the peppers, removing the seeds to make cups ready to fill.
Place the peppers thus emptied in an oven dish and stuff them with the rice.
Bake in a preheated oven at 390 F for about 30 minutes.
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