- 4 red peppers
- 320gr wholemeal Carnaroli rice
- 265gr Caponata
- Parmigiano Reggiano
- Fresh basil
- Extra virgin olive oil
Boil the wholemeal Carnaroli rice in salted water for approximately half of the cooking time that you find on the box.
Meanwhile clean and cut the peppers.
Drain the rice and let it cool.
Mix our Casa Rinaldi Caponata with the rice.
Stuff the peppers with the caponata and rice mix.
Generously add some grated Parmigiano Reggiano.
Season with extra virgin olive oil and cook in pre-heated oven at 180° for 30 minutes.