Stuffed peppers with rice
Instructions
FRY half chopped onion in 2 tablespoons of olive oil, add the tomatoes, add salt and simmer for 15 minutes, taking care that the sauce remains liquid.
Cut peppers in half; delete piccioli, seeds and filaments, wash them and let them drain.
Mince and fry the other half an onion with the remaining oil, add the rice and toast, stirring, for 3 minutes.
Add 4 tablespoons of salsa, drained and chopped tuna and cook for another 4 minutes, adding a little boiling water if necessary; then sprinkle with a tablespoon of chopped parsley.
Fill the peppers with the rice, place them in a baking dish, moisten with the tomato sauce and go in the oven at 150 degrees for one hour, occasionally paper with the cooking.
Suggested wine: Cirò rosso di Calabria.
Recommended bread: music paper or piadina.
Ingredients and dosing for 4 persons
- 4 sweet peppers
- 1 box of tuna in olive oil from 160 g
- 60 g of parboiled rice
- 1 onion
- 500 g of tomato pulp
- Parsley
- 4 tablespoons of olive oil
- Salt
- Pepper