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Ingredients
- 6 medium-size peppers red, orange, or yellow (try to get a similar size for even cooking)
- 1 small onion chopped
- 1 clove of garlic chopped
- 1 ib of chopped meat beef (450 grams)
- 1 1/2 cups of long grain rice (Arborio or jasmine rice is ok too)
- 1 cup passata di Pomodoro (240 ml)
- 5 tbs Extra virgin olive oil, more for rubbing on the peppers and drizzle on top once stuffed
- 1/4 cup white wine
- 1/4 cup bread crumbs
- 1/2 cup Parmigiano Reggiano grated cheese
- 1/2 ib of mozzarella cubed
- Small bunch fresh basil
- Fresh cracked pepper to taste
Instructions
- Step#1- Wash and dry the peppers. Cut the top part off where the stem is and remove the flesh around the stem. Chop in small pieces.
- Step#2- Rub your peppers with olive oil and salt inside and out. Set aside and start the stuffing.
- Step#3- In a pot filled with water and salt bring to boil and cook your rice about 3/4 done. Drain and set aside.
- Step#4- In a large sauté pan add 5 tbsp of oil and onion. On medium heat sauté until golden. Now add garlic and the pieces of peppers you removed from the stem.
- Step#5- Continue stirring. Add your chopped meat and mince with your wooden spoon so it doesn’t become lumpy.
- Step#6- Once the meat is browned add 1/2 cup white wine and let it evaporate.
- Step#7- Add the passata and lower your heat and adjust the salt. Let it cook for 20 minutes and let it cool.
- Step#8- Combine the meat mixture with the rice, add the mozzarella, Parmigiano Reggiano cheese, chopped fresh basil, and fresh cracked pepper.
- Step#9- Stir until well combined and use the mixture to fill your peppers to the top.
- Step#10- Place in a baking tray stuffing on top. Drizzle with extra virgin olive oil and sprinkle with bread crumbs. Add 1/2 water to the bottom of the tray.
- Final Step- Bake at 350 for one hour or until you see the pepper is cooked.
