Sweet Peppers Stuffed with Tomato and Olive Sauce

Name: Sweet Peppers Stuffed with Tomato and Olive Sauce
Total time: 1 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: Red pepper; Rice; Meat stock; Parsley; Anchovy; Garlic; Parmesan; Extra-virgin olive oil; salt; Pepper; Tomato; Onion; Black olives; basil; White wine vinegar; Extra-virgin olive oil

A great side dish featuring rice-stuffed sweet peppers in a tomato and olive sauce

23 December, 2012

Cuisine

Italian

Season & Occasion

Christmas

serves for

total time

1 HR 15 MIN

ingredients

Red pepper

Rice

200 g

Meat stock

750 g

Parsley

1 sprig

Anchovy

4 fillets

Garlic

2 cloves, chopped

Parmesan

60 g freshly grated

Extra-virgin olive oil

salt

To taste

Pepper

To taste, freshly grated

Tomato

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