Peperoni Imbottiti di Riso

Peppers Stuffed with Rice

Servings: 6

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Ingredients

Qty	Ingredient
3 ea	large bell peppers, red or yellow
¼ tsp	salt
1 cup	arborio rice
2 tbsp	capers
2 ea	garlic cloves
2 tbsp	chopped parsley
2 tbsp	pine nuts
3 tbsp	olive oil

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Preparation ###

1. Wash, peel, cut in half lengthwise, and seed the peppers
2. Cook the rice 10 minutes in 3 cups salted water, drain and place in mixing bowl
3. Mix in the capers, garlic, parsley, pine nuts and olive oil
4. Fill the peppers with the rice mixture and top each with a little olive oil
5. Place the peppers on an oiled baking dish
6. Add a cup or so of water to cover the bottom of the baking dish
7. Bake 20 minutes at 375℉, serve hot or at room temperature