Stuffed peppers with rice and vegetables. With that crispy crust that the grain of rice gets when it’s toasted.
For summer and fall, filling or light, always an evergreen.
For me it’s a piece of my childhood, the dish from when I was little, which brings along with it the scents of home.
When I prepare them, it means that I miss something.
And I snuggle myself this way, in the best way.
Ingredients:
4 big peppers
4 small zucchini
1 onion
1 carrot
1 medium pepper
A few cherry tomatoes
160g carnaroli rice
100g Emmental cheese
Parmigiano Reggiano
1 egg
Salt
Pepper
Oil
Capers
Olives
Bread Crumbs
Corn
Leaving aside the 4 peppers to be stuffed, wash and cut all the other vegetables into small cubes.
Chop the onion, brown it in a pan with a little oil, add the carrots, zucchini, cherry tomatoes, pepper and cook everything. Adjust the salt.
Bring the water for the rice to boil in a saucepan, stir in the rice and cook it.
Wash and clean the whole peppers, empty them and dry them carefully.
Drain the carnaroli rice al dente, let it cool for a few minutes and mix it in a bowl with the egg, the Parmigiano cheese, the emmental cheese cut into small cubes, a little oil, the sauteed vegetables, corn, capers, chopped olives, a little breadcrumbs and salt and pepper as you like.
Stuff the peppers with this mixture and cover them with their top.
Place the peppers upright in an oiled baking dish.
Preheat oven to 180c and cook for about thirty minutes.
You can also serve the stuffed peppers at room temperature, slightly warm.
