Stuffed peppers are easy to make and are a good lunch or dinner option, no need to pre-cooked them. We have stuffed them with rice, however you can also use the leftovers, risotto included.
Serves: 2 | Preparation time: 15 mins | Cooking time: 60 mins
- Rice: 140 g
- Parmigiano, grated: 40 g
- Vegetable broth: 500 ml
- Bell-Peppers medium: 2
- Shallot: 1
- Tomatoes: 1
- Garlic: 1 clove
- Parsley, fresh: 1 sprig
- Thyme, fresh: 1 sprig
- Extra virgin olive oil (EVOO): 2 tbsp
- Capers: 1 tsp
- Salt and pepper: to taste
Pre-heat the oven to 180°C.
Follow this recipe to prepare some vegetable broth: Easy Every-Day Vegetable Broth
Tip: Make sure to keep the broth warm throughout the whole cooking process!
Peel the garlic, cut the shallots, the tomatoes into small pieces and mince parsley, thyme and capers. Cut off the upper part of peppers, then remove any seeds. Toast breadcrumbs with garlic and a few drops of oil. Set everything aside.
Brown shallots in a pan with a couple of Evoo tablespoons. Add diced tomatoes, cook for about 2 minutes, then add the rice and toast it for another minute.
Pour in a ladle of broth and keep pouring in more as soon as most of the liquid evaporates.
Stir from time to time to keep the rice from burning. Once the rice has almost cooked through, add the parsley and the thyme and season to taste.
Turn off the heat and leave the rice to cool down for a few minutes.
Place peppers on an oven tray lined with baking paper; brush the inside of each pepper with some olive oil and add a pinch of salt. Fill the peppers with rice and top with some breadcrumbs and grated Parmigiano.
Place the peppers’ cap back on top of the rice and drizzle some olive oil on top.
Bake to 180°C for about 50 minutes and serve warm.