The recipe for “'mbuttunati” peppers, stuffed with rice and seasoned with tasty ingredients that will satisfy all your guests!
Our new appointment with the column on Neapolitan cuisine is with the recipe of peppers stuffed with rice. A substantial and at the same time very tasty dish, not difficult to prepare and which can be considered a typical “recycling” recipe.
In fact, the peppers can be stuffed in a manner different depending on the leftovers from the day before, but we want to present a classic preparation that can easily be made with just a few ingredients.
A dish that will satisfy the whole family and any guest you will have for lunch or dinner and which also brings to mind the recipes of our grandmothers.
Ingredients
- 250 gr. of Carnaroli rice
- 4 peppers including red 2 and yellow 2
- White onion 1
- 200 ml of vegetable stock
- 100 gr. of pecorino romano
- ½ cup dry white wine
- 50 gr. of black olives
- a few basil leaves
- salt and extra virgin olive oil to taste
Prepare the filling
Heat a little oil and half a finely chopped onion in a saucepan toast the rice well until it becomes shiny before blending with the wine. When it has evaporated, add the stock and let it cook for at least 15 minutes.
Meanwhile, prepare the seasoning by sautéing in a pan one of the yellow peppers and one of the red peppers, removed from the core and cut into chunks, with the oil and the chopped onions. Let cook for 4-5 minutes while cooking rice.
We make the peppers and cook
Salt and pepper both the rice, adjusting because there is already part of it in the broth, and the peppers to which you will add a little broken basil and the pitted black olives.
After emptying the peppers from the seeds and removing the core, fill them with the rice seasoned with the sautéed peppers, completing on the top with a generous handful of pecorino. Bake with grill at 200 ° for about 3-4 minutes and serve as soon as they have a crisp and golden crust.
