Stuffed peppers filled with Sundried Tomatoes,  Pitted Green, Rosate or Black Olives mozzarella, rice and baked to perfection…

Obviously, you can use any ingredients of your choice, I believe that stuffed peppers are one of those recipes that were born to use up leftovers…

For my recipe, I used Sundried Tomatoes because they concentrate flavours that remind of summer even in the darkest winter night. They combine perfectly with the smoky taste that the peppers acquire when baked in the oven.

This recipe proves that you can have a delicious and nutritious dish without renouncing a tasty flavour!

To eat healthy and flavourful at the same time, try my:

Stuffed Peppers with Rice and Mozzarella!

Ingredients for 6 people:

• 6 Peppers, both yellow and red, as you prefer
• 300g Rice
• 15 Sundried Tomatoes
• 100g Ham
• 100g Pitted Green, Rosate or Black Olives, as you prefer
• 1 Vegetable Stock Cube
• Dried Mint
• Salt and Pepper, as needed

In a large pan bring to boil 3 litres of water with the stock cube. Put the rice in, and cook for the time indicated on the box. I’ve used Arborio Rice that takes 15 min to cook. Drain when cooked.

Meanwhile, with a small knife, wash the peppers, cut their tops off and reserve then scoop out the seeds.

Prepare the filling: slice the sun-dried tomatoes, cube the mozzarella and cut the ham into smaller pieces. Obviously, it is optional, if you prefer a vegetarian recipe. Stir everything together with the minced olives, mint and season well. Then, mix this with the drained rice.

Spoon the rice mixture into the peppers.

Place the peppers in a tin, top with the reserved lids and bake for 30 min at 190º static or 180º fan oven.

Remove and serve immediately or at room temperature, sprinkled, if you like, with chopped basil and parsley.

Stuffed peppers make delicious and healthy starters or light snacks!

Don’t miss it! Enjoy the stringy mozzarella and.. Buon Appetito!