In my childhood memories, oven-baked rice stuffed peppers were not only the quintessential summer dish but also a staple of Sunday lunches, those festive meals with something tasty and unusual compared to the rest of the week! They are undoubtedly a scenic first course with Mediterranean flavors and colors that I have revisited in a vegetarian way over time, compared to the maternal heritage recipe where sausage or cooked ham appeared among the basic ingredients. Here the risotto used to fill these summer vegetables is enriched with cherry tomato sauce, pieces of zucchini, and tasty spicy cheese. They are really simple to make and perfect for those following a low-calorie diet or wanting to stay in shape with taste and lightness. And since we have just crossed the threshold of the new autumn season, I bid farewell to summer and these fragrant vegetables with this evocative and truly satisfying dish!
All “vegetarian” recipes are free of meat and/or fish (Note: other animal protein-based foods, such as eggs and cheese, may be used).
If you love rice, you absolutely cannot miss these delicious and genuine alternatives:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stove, Electric Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work while costing you nothing extra!
- 8 oz Carnaroli rice (or Originario)
- 9 oz cherry tomato sauce
- 1 cup vegetable broth (hot)
- 4 peppers (preferably medium/small)
- 1 Tropea red onion
- 1 white zucchini (medium)
- 1 carrot
- 3.5 oz spicy provolone cheese
- 1.75 oz grated Parmesan cheese
- 25 g salted capers
- to taste aromatic herbs (basil, mint, and thyme)
- to taste salt
- to taste mixed peppercorns
Tools
- 1 Knife
- 1 Colander
- 1 Tray
- Paper towel
- 1 Sieve
- 1 Saucepan
- 1 Wooden spoon
- 1 Baking tray
- 1 Spoon
- 1 Mat
- 8 Toothpicks
Steps
Start with the cleaning of the peppers*: with a sharp knife, cut the cap about 1 inch from the stem as this will become your lid (this operation is important only if you want to present the peppers in a scenic way and cannot risk the caps breaking), and remove all internal filaments and seeds.
After repeating this operation with the other peppers, rinse them thoroughly under running water along with the other vegetables in the recipe.
Place the peppers upside down on a tray with a paper towel to drain completely, and in the meantime, take care of the other vegetables.
Cut the zucchini and carrot into small cubes, chop the red onion coarsely and set aside.
Rinse the rice thoroughly under running water using a sieve until the water is clear, and let it drain well.
In a saucepan, saute the onion with 4 tablespoons of oil for 3 minutes, without burning it.
Add the rice and toast for another 2 minutes, stirring continuously with a wooden spoon.
Add carrot cubes and a ladle of hot broth and proceed, always stirring, as for the classic risotto cooking.
After about another 3 minutes, add the zucchini cubes and the cherry tomato puree, stir again, and add a ladle of broth as soon as the previous one has been completely absorbed.
Turn off the heat a couple of minutes before the cooking time indicated on your package, as the rice requires a second cooking in the oven, season with aromatic herbs and adjust salt and pepper.
Melt with the grated Parmesan cheese.
If you like, enhance with a nice handful of capers previously desalted under running water and squeezed.
Finally, complete with diced spicy provolone cheese and mix well.
Take the peppers, lightly salt the inside with a pinch of salt, and stuff with rice, pressing well with the back of a spoon.
Close with its corresponding cap and seal with 2 toothpicks on the sides to secure as the rice may spill during cooking.
Place the peppers on a baking tray lined with recyclable Teflon paper as I did or with baking paper and bake in a preheated oven, static function, at 375°F for 45′.
If you have leftover rice, you can also make a delicious casserole in a single-serving dish, which will come in handy to bring to work or as the next day’s lunch.
Remove from the oven, let cool slightly, and serve while still warm, but they are also good cold the next day, they will be even tastier!
And voilà… the baked stuffed peppers with zucchini are ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉Baked stuffed peppers with rice and zucchini can be stored in the fridge in a suitable container for 2/3 days. Before serving, leave them at room temperature for a few hours and then reheat them for two minutes in the microwave or 10 minutes in the oven at 340°F. You can fill the peppers 1 or 2 days in advance, cover with plastic wrap, and store in the fridge.
Tips, Notes, Variations and Suggestions
🟣*If the peppers you chose are too long, you can cut a strip about a finger high and use it for preparing the risotto along with the zucchini.
🟣In this recipe, I used Originario rice, a round, small, and pearly variety known for its high stickiness, resulting in a particularly soft texture, but Carnaroli will work just fine. Additionally, you can prepare stuffed peppers with leftover risotto from the day before, potentially as a recycling recipe. It will be even better!
🟣For a more indulgent version, you can add a handful of black olives and diced cooked ham, mortadella, or bacon if you don’t have any dietary restrictions.
🟣If you’re not vegan or vegetarian, try adding some anchovy fillets in oil to the filling, you’ll see how delicious it is.
FAQ (Questions and Answers)
What cheese can I use for a lactose-free version?
There are several naturally lactose-free cheeses, such as Parmigiano Reggiano, Grana Padano, Gorgonzola, and Swiss cheeses like Emmenthal or Gruyère, which can be consumed even by those who are lactose intolerant. These are more suitable for this type of recipe. Alternatively, you can use any commercially available string cheese that is labeled “lactose free.”
