Rice stuffed peppers are a delicious dish typical of Italian cuisine. Their filling, made with tuna, rice, onion, tomato pulp, and parsley, gives a unique and irresistible flavor. This recipe is very simple to prepare and can be served as a side dish or main course. The sweet peppers, once cooked, become soft and succulent, creating a perfect combination of flavors and textures. Try them and you'll be won over!
Sauté half a chopped onion in 2 tablespoons of oil, add the tomato, salt, and simmer for 15 minutes, ensuring the sauce remains liquid.
Cut the peppers in half; remove stems, seeds, and filaments, wash them and let them drain.
Chop and sauté the other half of the onion with the remaining oil, add the rice and toast it, stirring for 3 minutes.
Add 4 tablespoons of sauce, the drained and flaked tuna, and cook for another 4 minutes, adding a little boiling water if necessary; then season with a tablespoon of chopped parsley.
Fill the peppers with the rice, place them in a baking dish, drizzle with the tomato sauce, and bake at 150 degrees for an hour, occasionally basting with the cooking juices.
Recommended wine: Cirò rosso di Calabria
Recommended bread: carta da musica or piadina
Cutting Board
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Italia
| Energy (kcal) | 194.25 |
| Carbohydrates (g) | 4.01 |
| of which Sugars (g) | 3.12 |
| Fat (g) | 19.3 |
| of which Saturates (g) | 2.76 |
| Protein (g) | 0.81 |
| Fiber (g) | 1.1 |
