Stuffed peppers with rice (peperoni farciti con riso)

STUFFED PEPPERS with RICE 05539 INGREDIENTS for 4 PEOPLE 4 red peppers, 1 tomato, 1 onion, 6 tablespoons long-grain rice, 4 tablespoons olive oil, 1 teaspoon chopped mint leaves, 2 cloves of garlic, 300 g of minced lamb, 10 cl dry white wine, olive oil for baking, salt and black pepper preparation time: 1 hour cooking time: 1 hour and 30 minutes marinating Process Left rice with chopped Mint and tomato pieces, salt and pepper in a bowl.

Saute in a saucepan in 2 tablespoons oil for 3 minutes, the chopped onion and garlic.

Add the lamb and Brown it well, and innaffiatela with the white wine and leave to cook with a lid for 40 minutes.

Stir the rice with the vegetables and pickling Meanwhile Preheat oven to 180° Clean the peppers and remove the stalk and the White interior strands and cut them into two holding by half? larger and rounded.

Stuffed peppers by pressing lightly means the preparation within them.

Grease a baking sheet, sprinkle stuffed peppers and wet your hair with a glass of water before they bake 50 minutes in hot oven.