Stuffed Peppers with Rice and Olive Salsa
Ingredients
- For the peppers
- 150 grams short grain rice
- 600 milliliters Beef broth
- 4 red Bell pepper
- 2 Anchovy fillet
- 2 garlic cloves
- 50 grams grated Parmesan
- 2 Tbsps olive oil
- salt
- peppers (freshly ground)
- olive oil (for oiling the dish)
- For the salsa
- 2 Tbsps Diced tomatoes
- 1 Tbsp red onions (diced)
- 1 Tbsp black Olives (chopped)
- 1 Tbsp Basil (chopped)
- 1 Tbsp White vinegar
- 1 Tbsp olive oil
- salt
- peppers (freshly ground)
Preparation steps
Bring rice to a boil with 200 ml (approximately 3/4 cup) of broth and gradually add the remaining broth, stirring constantly. Return rice to a near boiling point and cook for about 20 minutes, stirring. Remove rice from heat and cool slightly.
Oil baking dish.
Rinse and dry bell peppers, cut off tops (reserve for later use) and remove seeds and ribs. Place in baking dish.
Rinse anchovies under cold water and chop finely. Peel garlic and chop finely.
Combine cooled rice with garlic, anchovies, cheese and olive oil. Stuff peppers with rice mixture. Cover peppers with reserved tops and bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes.
For salsa, combine diced tomatoes with onions, olives, basil, vinegar and oil. Season with salt and pepper to taste. Before serving, top stuffed peppers with tomato and olive salsa.
