Stuffed Peppers, Southern Italian Style
Sweet peppers, hot peppers, dried peppers, they all define southern Italian cooking. They are grilled, pickled and stuffed in endless varieties. Use a combination of red and green banana peppers for this recipe which uses cooked Arborio rice and grated cheese for the filling. They make a nice side dish to meats, fowl or fish and are served not hot, but at room temperature.
- 4 red or green banana peppers aboutinches long andinches wide
- 1 cup Arborio rice
- 1 3/4 cup chicken broth or water
- 1 cup grated aged Caciocavallo, Pecorino or Provolone cheese
- 1/4 cup minced flat leaf parsley
- 1 teaspoon fine sea salt
- Grinding black pepper
- 2 tablespoons extra virgin olive oil
- Preheat the oven to 375F.
- Lightly grease an 8 or 9 inch baking dish with olive oil and set aside
- Cut the stem end off of each pepper and set aside. Remove the seeds in the interior of the peppers. Use a small spoon to scrape them out if necessary.
- Put the rice in a 1 quart saucepan. Pour in the broth or water and bring to a boil. Lower the heat to medium low, cover the pot and cook the rice until al dente. Drain the rice in a colander and transfer it to a bowl. Stir in the cheese, parsley, salt, pepper and 1 tablespoon of the olive oil. Mix to combine the ingredients. Divide and stuff the rice into each pepper cavity.
- Place the peppers in the prepared baking dish. Replace the stem ends. Drizzle the remaining olive oil over the top of the peppers.
- Cover the dish tightly with aluminum foil and bake the peppers for 35-40 minutes or until they are tender.
- Serve hot or at room temperature.
This recipe was featured on Season 15 - Episode 1505.
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