Stuffed Italian style peppers with rice – traditional recipe. It is also called the food of the gods
Stuffed peppers with rice, cheese, cherry tomatoes, and parsley are a colorful and incredibly delicious dish, making for a classic summer dish. Discover traditional Italian recipes.
This recipe for stuffed peppers with Italian-style rice is quite easy to make, the combination of ingredients is very balanced. Classic summer dish.
The firm, juicy flesh of the peppers makes the perfect “container” for rice topped with cheese, cherry tomatoes, and lots of parsley. When slow-cooking in the oven, flavors combine to create glorious Mediterranean cuisine.
As with all traditional recipes, there are many variations. The current recipe is inspired by the Italian version of stuffed peppers with rice, which accentuates the sweet, summery flavor of the peppers and the freshness of the cherry tomatoes. It is mainly made in the Puglia area, and locals often call it “preparation of the gods”, because it looks so good and tastes divine.
It does not contain meat among the ingredients, it is also suitable for those who follow a vegetarian diet. They are also gluten-free, making them the perfect food for celiacs.
Simple to prepare, Italian-style stuffed peppers with rice is a versatile idea for many occasions: informal dinners with friends and family, a quick lunch on the way back from the beach, or to enrich an aperitif or buffet.
You can also prepare them ahead of time and reheat them right before serving. Here’s how to prepare it:
– 4 medium red bell peppers
– 500 gr cherry tomatoes
– 300 gr rice
– 70 g reggiano or grana parmesan
– 2 egg yolks
– 1 bunch of parsley
– 4 cloves garlic
– extra virgin olive oil
– salt and pepper to taste
See also: Mini pizza with whatever you have in the fridge. Kids will devour them on the spot, they are so delicious
To prepare the best stuffed peppers with Italian-style rice, we start by removing the “cap” from the peppers and setting them aside. Remove the seeds and flesh from the inside of the peppers, wash and dry them upside down on a clean kitchen towel.
Boil rice in salted water, drain when al dente, then season with 4 tablespoons olive oil and let cool.
Add half of the diced tomatoes, half of the chopped parsley, egg yolk and 50 g of grated pecorino or parmesan cheese to the cooked, cooled rice. Season with salt and pepper and mix well to combine all ingredients.
Grease a baking tray large enough to fit the peppers, place them slightly apart, grease with oil and season with salt.
With the help of a spoon, fill the peppers with the seasoned rice.
Sprinkle the diced tomatoes, remaining parsley and Parmesan and the peeled and sliced garlic cloves, and add the paprika caps. To finish the dish, season with salt and pepper and cover the pot with a lid or aluminum foil.
Bake in a preheated static oven at 180 ° for 60 minutes, open and bake for another 10 minutes at 200 ° until brown.
Once done, our peppers are ready to be served hot or cold.
Tips and variations
This version of Italian Style Rice Stuffed Peppers can be stored in the refrigerator for up to two days in an airtight container.
For this recipe we recommend choosing medium-sized bell peppers with firm flesh. You can also use peppers of a different color, keep in mind that red peppers have a stronger flavor.
Freezing preparations is not recommended.
The variations of this recipe are endless: we can add tuna or even minced sausage. Or you can also season the rice with spices (for example, turmeric).
Bell peppers can also be cooked in a pan.
You can make the filling more consistent by adding some scamorza, fontina, or provolone cheese before putting the dish in the oven.
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