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Cooking + Entertaining

Grilled stuffed peppers: the recipe for the second dish delicious and easy to make

Grilled stuffed peppers: the recipe for the second dish delicious and easy to make


Canned crushed tomatoes

Extra virgin olive oil

I stuffed roasted peppers I am a second dish gourmet and very easy, which can also be served as single dish: in fact they contain, in addition to the fiber of the peppers, both proteins, thanks to the meat, and carbohydrates, thanks to the rice. It’s a dish you can too prepare in advance and serve at room temperaturealso ideal for to recycle from leftover rice.

The preparation is simple: just create the joke cook in a skillet with sausages, chopped tomatoes and vinegar, while the peppers will be put on the grill. Once the rice and cheese have been added, the peppers will be stuffed and returned to the grill with the whole pan. If you prefer, you can cook everything directly in the oven by 25-30 minutes at 180°C. In our preparation, we used leftover basmati rice, but you can use whatever type you prefer; you can replace the mozzarella with a pasty-type cheese provola or scamorza, and add herbs or spices to taste. In the filling, you can add ingredients such as mushrooms, seasonal vegetables, olives or capers, depending on your taste.

If you like stuffed peppers, here is the classic recipe with meat and 12 delicious variations to try.

How to make stuffed roasted peppers

Place the halved peppers in a baking dish 1.

Heat the oil in a skillet over medium heat. Fry the coarsely crumbled sausage, season with salt and pepper 2.

Cook until golden, then add the tomato 3 diced and red wine vinegar, continuing to cook for 3-4 minutes.

Remove the pan from the fire; add the cooked rice, ½ cup of pre-cut and drained mozzarella and ¼ cup of parmesan 4. Preheat the grill to medium-high and cook the peppers 3-4 minutes on each side.

Return the peppers to the pan 5. Reduce grill heat to medium and place pan on grill.

Put the filling in the peppers 6. Return the peppers to the grill and cook for another 20 minutes with the lid down or until tender.

Add the rest of the cheese and cook for another 3 minutes seven.

Let the peppers rest for 5 minutes 8.

Garnish the grilled peppers stuffed with basil and serve 9.


You can store your peppers

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