Italian Stuffed Peppers w/ Rice, Veggies and Mozzarella


You can’t imagine how good these Italian stuffed peppers taste when filled with a delicious combination of rice, mozzarella, and colorful vegetables.

They are quick to bake in the oven and you can use any vegetables you have in the fridge, any type of cheese (here are some good mozzarella substitutes) and a few tablespoons of cooked rice. The result is simply wonderful!

Let me show you how I prepared these goodies.

Stuffed Arancini Peppers

Italian Stuffed Peppers w/ Rice, Veggies and Mozzarella

Elena-Greta Apostol

This is a delicious vegetarian-friendly Italian stuffed peppers recipe that’s very versatile (pick your favorite veggies and cheese) and super easy to make.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Course Main Course, Side Dish

Cuisine International, Italian

Ingredients 

 

  • 4 large peppers
  • 100 g rice
  • 300 ml water
  • salt to taste
  • pepper to taste
  • 2-3 cloves of garlic or green garlic
  • 10 cherry tomatoes
  • 1 small onion
  • 2 green onions
  • 200 g diced mozzarella
  • 2 tablespoons tomato sauce

Instructions 

  • Start by boiling the rice. Season to taste.

  • Mix the rice with the finely chopped tomatoes, garlic, onion and green onions. Add the tomato juice and mix.

  • Cut the peppers in half and remove the seeds and membranes.

  • Fill them with the rice composition and top with diced mozzarella and some diced green onions or other finely chopped greens.

  • Place in the baking pan and bake in preheated oven at 200ºC/ 390° F for 20 minutes or until the cheese has melted and has a golden crust.

  • Enjoy with a generous spoonful of Greek yogurt (or sour cream) and fresh cherry tomatoes.

Related: Greek Stuffed Eggplant with Chickpeas
Related: Papoutsakia (Stuffed Eggplants)
Related: Karnıyarık: Turkish Stuffed Eggplant
Related: Mushroom Arancini Recipe
Related: İmam Bayıldı (Ottoman Stuffed Eggplants)

Elena-Greta Apostol

I simply love cooking and talking about food and recipes so much so that I dropped my successful corporate advertising career five years ago to become a full-time food blogger. And I couldn’t be happier.

What excites me? Sharing flavors that transport me back to my childhood, using the tricks I learned from my mom for preparing treats, and experimenting with new ingredients while exploring the forgotten corners of local (and beyond) gastronomy.



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