BELL PEPPERS STUFFED WITH RICE

"PEPERONI RIPIENI DI RISO"

A summer dish that can be eaten by vegans too!
Best served at room temperature or even cold, as rice salads.




Ingredients:

• bell peppers
• rice (2 spoons for each pepper)
• fresh tomatoes (a big one each pepper)
• onion
• fresh parsley (in alternative fresh basil)
• potatoes
• olive oil
• salt

Preparation:

Slice off the tops of the peppers and save them, remove seeds and wash under cold water.
In a bowl mix the rice with the chopped tomatoes, onion and parsley, add some olive oil and half a glass of water, live it to rest for one hour. 




In the meanwhile prepare the baking pan with a bed of potatoes and onion with olive oil and salt.
If you have it, add some rosemary to the potatoes.




After one hour add some salt to the mix of rice and fill the peppers with it.



You can also cover it with bread crumbs (optional)





Cover the peppers with their tops.
Heat oven to 180°
bake for 30 - 40 minutes, until the peppers look cooked and a little burned.

Let it chill.