Budget Recipe: Peppers Stuffed With Rice With Pesto
Fresh bell peppers are cut and stuffed in rice. The recipe for rice with Mediterranean vegetables appeals to both the eye and the palate! not to mention it's affordable and economic.
We don't want to be unfair to him by categorizing Mediterranean rice as an auxiliary dish because it is the main course with its rich content!
Although stuffed pepper with Mediterranean vegetables may actually look like a Summer dish, it is now possible to find peppers in all seasons, you can even use zucchini and eggplant instead. So a practical and delicious recipe of rice that you can consume throughout the year.
If you like your Mediterranean vegetable rice, we have another great recommendation for you: stuffed peppers with rice! This recipe, whose contents can be vegetables in your home and whichever of the seasonal vegetables can be added in summer and winter, is both nutritious and very practical. If you're curious about our recipe for rice, let's get you this way! If you want to prepare it, here's our recipe for rice with vegetables.
This is a fast and easy recipe for those busy nights when you just want a quick bite to eat.
- 320 grams rice
- 3 red pepper
- drizzle of oil
- bunch of basil
- 1 clove garlic
- 50 grams pine nuts
- 4 tablespoons olive oil
- 25 grams grated Parmesan cheese
- 25 pecorino
- Salt
- pepper
In a pot of hot water, precook the rice al dente (the rice will finish baking). Drain at the end of cooking.
Place the basil leaves and garlic in a blender, with the pine nuts, and half the oil. Mix to obtain a puree, and add the rest of the oil and the grated Parmesan cheese with the pecorino (keep some of it for decoration). Mix again. Otherwise, make the pesto with a mortar and pestle. Mix the pesto with the rice.
Preheat the oven to 200°. Wash the peppers. Cut the top of each pepper. Top the peppers with rice with pesto.
Arrange the peppers in an oiled baking dish and cook for 30 minutes.