South Tyrolean cuisine is often a blend of Mediterranean and Austrian flavors, creating unique dishes like these stuffed peppers, with capers and Taggiasca olives, and that special touch from mountain cheese and Kaminwurzen, the smoked sausages from the Alpine region, which I have added in slices.
How do I choose the ingredients for my dishes? Simple, I focus on freshness and quality! And as you know, AMA quality-marked products are now omnipresent in my kitchen, because besides their goodness and high quality thanks to independent checks, they also convinced me with their traceable origin, another aspect that gives me extra reassurance.
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 7.8 oz rice
- 7.1 oz cherry tomatoes
- 3.5 oz cheese (melting)
- 3.5 oz Kaminwurzen (smoked sausages)
- 1 clove garlic
- 1.8 oz Taggiasca olives
- 0.7 oz capers
- 1 tbsp chopped parsley
- 1/2 tbsp basil (chopped)
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- 4 red peppers (medium)
Steps
To prepare the Mediterranean stuffed peppers with Kaminwurzen, bring a pot of water to a boil, salt it, and add the rice. Drain 4-5 minutes before the cooking time indicated on the package.
Preheat the oven to 350°F (fan-assisted).
Meanwhile, wash the cherry tomatoes and dice them. Also dice the cheese and thinly slice the Kaminwurzen. Finely chop the garlic. Set aside.
Put the drained rice in a bowl and add 2-3 tablespoons of extra virgin olive oil, the chopped garlic, tomatoes, Kaminwurzen, Taggiasca olives, capers, chopped parsley and basil, cheese cubes, as well as salt and pepper to taste. Mix everything well.
Wash and dry the peppers. Cut off the tops and brush both the inside and outside of the peppers with extra virgin olive oil. Salt them.
Place the peppers in an oiled baking dish and stuff them with the rice filling. Place the tops on each pepper, cover the baking dish with aluminum foil, sealing it well on the edges to keep the steam inside, and bake at 350°F for about 50 minutes. Then set the oven to grill mode, remove the aluminum foil from the baking dish, and bake again on the top rack of the oven for about 10 minutes, until the peppers have browned.
Remove from the oven and serve your Mediterranean stuffed peppers with Kaminwurzen immediately.
