The best side dish on which the tomatoes and Olive Sauce are stuffed with sweet peppers. The recipe for Sweet Peppers Stuffed with Tomato and Olive Sauce originates from La Cucina Italian. You can find the full original recipe, complete with ingredient details and step-by-step instructions below
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
Instructions
Steps:
- 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 fibers.
- 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 all the ingredients for the sauce. Season with salt and plenty of pepper.
- Serve stuffed peppers hot with a few spoons full of cold sauce.
- Wine pairing: Sauvignon Colli Piacentini
