I cook often stuffed pepper because it is a good solution to have a main dish and side dish all together. For this reason, I tried out many different ways to make them special every time. This is the easiest and quickest version recipe. Serve them room temperature or a littler warmer. This is one of those dish which is tastier the next day, if you know what I mean.
Time: 20 min + 45 min cooking in the oven
Ingredients: for 6 portions
- 5 red and yellow peppers
- 100 gr Parmesan
- 50 gr breadcrumbs
- 150 gr white rice ( short grain)
- 250 gr peas (frozen or in a can)
- dry parsley
- pepper,olive oil, salt
When I want to make this dish super complete, 3 in 1 effects (as my dishwasher tabs are supposed to be…) I prepare what in Italy is called ” ragù in bianco“, or white ragù. Basically just follow my ragù recipe (click here) skipping step 3 and 4 . Simply mix it with the rice and follow the rest of the recipe I am posting below.
1.Bring water to boil in a pot and cook your rice, but not completely. Drain it 3-4 minutes before the total amount of minutes suggested in the package. It will continue to cook in the oven.
2.While your rice is cooking, cut the top of peppers, get rid of seeds, cut them in half when they are small, or more for bigger peppers.Wash them, salt them inside and let them drain a little water out.
3. Mix in a bowl rice, Parmesan, pepper, parsley,peas or ragù in bianco. Put peppers with the concave part facing up in a baking tray. Fill all shells with a spoon. Spread breadcrumbs on them and olive oil to make the top part crispy and gold.
Cook for 45 minutes at 180°c
Let them cool down and.. Buon appetito!