Italian Appetizer (Antipasti) Recipes - Stuffed Peppers (Peperoni Ripieni) Recipe

Ingredients

• 4 green (bell) peppers

• 1 garlic clove, chopped

• 30 ml/2 tbsp oil

• 4 tomatoes, chopped

• 100 g/4 oz/1 cup cooked long-grain rice

• 15 ml/1 tbsp chopped fresh basil

• Salt and freshly ground black pepper

• Chunky Tomato Sauce, to serve

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Method:

1. Cut the tops off the peppers and remove the cores and seeds, reserving the tops.

2. Place the peppers in a pan of boiling, salted water, cook for 5 minutes then drain well.

3. Fry (sauté) the chopped garlic in the oil and add the chopped tomatoes. Cook for 5 minutes, stirring.

4. Stir in the rice, basil, salt and pepper. Fill the peppers with the mixture, replace the lids and put into a greased pie dish.

5. Cover with greased foil and bake in a preheated oven at 200°C/400°F/gas mark 6 for 25 minutes. Serve with Chunky Tomato Sauce.