Second courses
Peppers filled with rice and scamorza
Author: Guido Boschetti
Difficulty:
Easy
Total time:
45 min
Servings:
4
Ingredients:
2
Peppers
1 Liter
of Vegetable Broth
2
Tomatoes
1/2
Onion
2 Tablespoons
of Tipico IT’s Extra Virgin Olive Oil
PREPARATION
1
Wash and peel the peppers, then cut them into half and transfer them in a tray.
2
In a pan brown an onion with a filet of olive oil, subsequently add the tomatoes and cook for 5 minutes.
3
Add the rice and toast it for a couple of minutes, continue the cooking by pouring some broth step by step.
4
At the end of cooking add the chopped basil, Grana Padano, scamorza cut into cubes and mix everything gently.
5
Now fill the peppers with the previously prepared rice, other cubes of scamorza and Grana Padano. Put the tray in oven and cook at 200°C for 30 minutes.
6
Once ready, garnish with basil and serve them hot and stringy.
