I just love the summer, you get the chance to eat all this fresh vegetables and you can create so many colorful dishes. This is a recipe my mom frequently prepares during the Summer, it is really convenient since it can even be prepared the day before or in the morning to be eaten for dinner so it is ideal if you are busy working all day or if you plan a picnic out with your family and friends.
You can substitute the meat with some tuna fish if you want to make it vegetarian or just lighter.
Ingredients (for 4 servings):
- 6 sweet peppers
- 2 tbsp capers
- 300 g ground pork
- 2 rape tomatoes
- 1/2 cup white wine
- 1/4 cup onion
- 1 1/2 cup vegetable broth
- 1 1/2 cup rice
- fresh chopped parcely
- 3 tbsp olive oil
- 1 tbsp breadcrumb
- 50 g cheese (mozzarella is preferred, but I used some cheddar cause i didn’t have anything else at home)
Chop the onion and heat it up in a skillet with some olive oil.
Once the onion is soft add the ground pork and salt.Pour in the wine and let evaporate.
Meanwhile wash 2 sweet peppers, cut them in half and remove the white internal parts.
Chop them into small pieces. Do the same with the tomatoes
Add them to the skillet together with the tomatoes. Adjust with salt. Cover with a lid and let simmer for about 15 min.
Add now the rice and cook it a low heat by slowly pouring in the vegetable broth so that the rice is all covered.
Once the rice is cooked, turn off the heat. Add some fresh chopped parcely, breadcrumb and capers.
Now take the remaining 4 sweet peppers, cut off the head and remove the internal white parts.
Pour inside a drop of olive oil, and 1 tbsp of the rice filling, now add a few pieces of cheese.
Cover with another full tbsp of rice.
Place your stuffed sweet peppers in a baking tin and use the remaining rice to fill in the left space in the tin.
Cover the sweet peppers with their head and bake at 200 C for about 50 min.
Let it cool down and serve.
One serving provides:
- Calories: 566 (from fat 131 )
- Fat: 14.5 g
- Carbohydrates: 71. 9 g
- Protein: 29 g