Ingredients
- 4 red peppers
- 320gr wholemeal Carnaroli rice
- 265gr Caponata
- Parmigiano Reggiano
- Fresh basil
- Extra virgin olive oil
- Salt
Stuffed red peppers with wholemeal rice and caponata
Preparation of the recipe
1
Boil the wholemeal Carnaroli rice in salted water for approximately half of the cooking time that you find on the box.
2
Meanwhile clean and cut the peppers.
3
Drain the rice and let it cool.
4
Mix our Casa Rinaldi Caponata with the rice.
5
Stuff the peppers with the caponata and rice mix.
6
Generously add some grated Parmigiano Reggiano.
7
Season with extra virgin olive oil and cook in pre-heated oven at 180° for 30 minutes.