Saturday, July 20 2024

Peppers stuffed with rice and meat are a flavorful and extremely versatile dish.

Perfect as a first course in a rustic menu, they can also become a complete and nutritious second course.


Served at room temperature, they also prove to be an excellent appetizer or finger food, signaling themselves as an ideal solution for both a family meal and a meal out.

To make them even more appetizing, string cheese can be added to the filling.

 

 

SERVINGS:4

INGREDIENTS:

  • 1 cup Carnaroli rice
  • 4 bell peppers
  • 1 egg
  • 3.5 oz (about 1/4 lb) ground veal
  • 3.5 oz (about 1/4 lb) pork sausage
  • 1/3 cup grated Parmigiano Reggiano cheese
  • 2 tablespoons olive oil
  • Breadcrumbs, as needed
  • Black pepper, to taste
  • Salt, to taste
  • Parsley, to taste
  • mozzarella cheese, diced to taste

 

 

METHOD:

Boil the rice until half cooked, drain and let it cool.

Add the minced meat and crumbled sausage, egg, Parmesan, chopped parsley and a little oil to the rice.

Adjust for salt and pepper.

Spread the mixture into the peppers, cleaned and cut in half.

Cover with breadcrumbs and a drizzle of oil.

Bake in the oven at 350 F for 40 minutes.

5 minutes before removing the peppers from the oven, add mozzarella cheese pieces on the peppers.

Enjoy!

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