|Doses to||4 People|
Among the classic recipes of southern Italy there are also stuffed peppers, a summer recipe that will conquer everyone’s palate thanks to its mix of Mediterranean flavors.
- 4 medium peppers (yellow and red)
- 350 g of carnaroli or arborio rice
- 400 g of tomato puree
- 1 onion
- 250 g scamorza
- 150 g of cooked ham or meat
- 60 g of grana padano
- 1 sprig of basil
- 1 l vegetable broth
- extra virgin olive oil q.b.
- salt and Pepper To Taste
Wash the peppers and cut them by removing the upper part to give it the shape of a filling container; deprive them of filaments and seeds and set them aside.
In a saucepan, brown the garlic in a tablespoon of extra virgin olive oil and add the tomato puree; cook for 30 minutes and then add salt and pepper.
Slice the onion finely, add it in a pan with 2 tablespoons of extra virgin olive oil and sauté over low heat; add the rice and cook over low heat, constantly adding vegetable stock; let it cool.
In the meantime, if you have chosen the meat instead of ham, cook it in a pan with 2 tablespoons of extra virgin olive oil. Cut the cheese, wash and chop the basil, pitted and cut the olives; add the ingredients to the rice.
Prepare a large saucepan to hold all the peppers and cover the bottom thoroughly with the tomato sauce after removing the garlic. Take the peppers and grease them internally and externally; add salt and pepper. Now fill the peppers with the rice mixture and grate the Parmesan; place the cap on top and place in the previously prepared pan. Bake in a hot oven at 200 ° C for 20 minutes. Let it cool, garnish with the remaining basil leaves and serve.