The stuffed peppers with rice and scamorza are a delicious single dish, very easy to make, and they are meat-free. Have you already tried the recipe for tomatoes stuffed with potatoes? If you like peppers, I also recommend the breadcrumbed peppers, or the oven-baked chicken with a gratin crust. Today’s recipe is about preparing stuffed peppers with rice, cherry tomatoes, and scamorza; once filled, they will be baked. They are really delicious, try them as soon as possible!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 337.08 (Kcal)
- Carbohydrates 58.97 (g) of which sugars 6.81 (g)
- Proteins 8.69 (g)
- Fat 6.65 (g) of which saturated 2.16 (g)of which unsaturated 1.03 (g)
- Fibers 3.18 (g)
- Sodium 791.31 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 bell peppers
- 1 1/4 cups Arborio rice
- 1 quart vegetable broth
- 0.5 oz cherry tomatoes
- 1/2 onion
- 2 tbsps extra virgin olive oil
- 1 oz parmesan
Tools
- 1 Mold
- 1 Knife
Steps
Wash and clean the bell peppers, then cut them in half and place them in a baking dish. In a pan, sauté the chopped onion in oil, then add the cherry tomatoes and cook for 5 minutes.
Add the rice and toast it for a couple of minutes, continue cooking by adding a little broth at a time, it will take about 12 minutes.
At the end of cooking, add the torn basil, the parmesan, and the cheese cut into cubes and mix gently.
Fill the peppers with the prepared risotto, additional cubes of scamorza cheese, and the grated parmesan, then place the baking dish in the oven and bake at 392°F for 30 minutes.
Remove from oven, garnish with basil, and serve hot and gooey.
Recipes with bell peppers:
Storage
The stuffed peppers with rice and scamorza can be kept in the refrigerator for up to two days
Tips
This recipe is very versatile. Instead of scamorza, you can use caciocavallo or fontina, and you can add diced mortadella.
