la cucina senza glutine

Stuffed peppers with rice

 

Ingredients (serves 2): 2 large peppers ( yellow and red), 160 gr of carnaroli rice, 500 ml vegetable stock, 1 onion, 3 tablespoons of extra virgin olive oil, 100 gr of sheep or cow ricotta cheese, 30 gr of parmesan cheese, 30 gr of pecorino cheese, salt, pepper to taste .

 

 

Add oil to a pan and once it is hot enough add the rice and the onion thinly sliced. Slightly toast the rice, add boiling vegetable stock and finish cooking. Cream rice with ricotta cheese, pecorino and parmesan.

Rinse and cut the peppers in half, getting rid of the seeds. Stuff with the rice and sprinkle with some gluten free bread crumbs.

Cook in preheated oven to 180° for 45 minutes. Decorate with chives and serve.