Stuffed Peppers
Stuffed peppers, or peperoni ripieni, are a beloved part of Italian regional cooking. From the iconic square Peperone Quadrato d’Asti of Piedmont in the north to the bull-horn-shaped Corno di Toro peppers (also called banana peppers) favored in the south, Italian cooks fry, stuff, pickle, and grill them. They often appear as part of an antipasto. Peppers are available year-round, making them ideal for stuffing and baking during colder months. Depending on the filling, they can serve as a complete meal in a neat package. Popular fillings range from rice, vegetables, meats, and cheese to whatever inspires the cook.
Ingredients
- 4 banana or sweet bell peppers, washed and dried
- 2 cups chicken broth
- 1 cup wild rice
- 2 tbsp olive oil
- 1 medium onion, peeled and minced
- 2 large cloves garlic, minced
- 2tsp salt
- 1/2tsp coarse black pepper
- 2tbsp minced parsley
- 1 cup grated Pecorino Romano Cheese
Directions
- Cut off the tops of the peppers and set aside. Carefully remove the seeds with a spoon and discard seeds. Set peppers aside.
- Bring broth to a boil in a medium pot, add the rice, lower the heat to simmer and cook until tender. Place cooked rice in a bowl.
- Heat olive oil in same pan, add onion and cook a few minutes. Add garlic and cook until it softens. Add onion mixture to bowl with cooked rice. Add salt and pepper to taste.
- Stir in parsley and cheese. Pack peppers with the rice mixture and place them in an oiled casserole dish.
- Drizzle the peppers with more olive oil. Cover with casserole with foil and bake in 350F oven for 35 minutes or until a knife easily pierces the peppers.
- Serve hot
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