Sweet Peppers Stuffed with Tomato and Olive Sauce
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A great side dish featuring rice-stuffed sweet peppers in a tomato and olive sauce
23 December, 2012
ingredients
Red Pepper
4
Rice Vinegar
200 g
Meat stock
750 g
Parsley
1 sprig
Anchovies
4 fillets
Garlic
2 cloves, chopped
Parmesan Cheese
60 g freshly grated
Extra virgin olive oil
Salt
To taste
Pepper
To taste, freshly grated
Tomatoes
30 g, diced
Onion
10 g, red, chopped
Black Olives
20 g, chopped
Basil
2.5 g, chopped
White Wine Vinegar
15 ml
Extra virgin olive oil
15 ml
Preparation
Boil rice in meat stock. Cool until lukewarm. Wash sweet peppers, cut off the top to use as a lid (leaving the stem on it) and remove seeds and fibres.
Heat the oven to 180°. Chop parsley and anchovies.
Flavour rice with parsley, garlic, anchovies, grated Parmesan cheese and 30 ml olive oil. Season with salt and pepper.
Grease an oven dish with 45 ml olive oil. Stuff peppers with rice. Put the lids back on them and put them in the oven dish; bake for about 35 minutes.
Mix together all the ingredients for the sauce. Season with salt and plenty of pepper.
Serve stuffed peppers hot with a few spoonfuls of cold sauce.
Wine pairing: Sauvignon Colli Piacentini
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