Stuffed Bell Peppers with Rice Recipe – A Wholesome One-Dish Meal
Discover the perfect blend of vibrant bell peppers, creamy caciocavallo cheese, and flavorful rice for a dish that’s both hearty and elegant. This recipe is ideal for a family dinner, providing a warm and inviting meal that’s easy to prepare and sure to impress.
Ingredients and Nutritional Information
Ingredients (Serves 4)
| Ingredient | Quantity |
|---|---|
| Green bell peppers | 500g |
| Yellow bell peppers | 500g |
| Carnaroli rice | 300g |
| Vegetable broth | 700g |
| Mortadella | 250g |
| Caciocavallo cheese | 200g |
| Shallot | 30g |
| Extra virgin olive oil | 30g |
| Fine salt | To taste |
| Black pepper | To taste |
| Fresh thyme | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 17g |
| Carbohydrates | 45g |
| Fat | 18g |
| Fiber | 5g |
| Sodium | 800mg |
Instructions
Step 1: Prepare the Ingredients
Begin by organizing all your ingredients. Wash the bell peppers thoroughly and set them aside to dry. Dice the mortadella into small pieces and cut the caciocavallo cheese into strips, then into small cubes. Chop the shallot finely to ensure it blends seamlessly with the rice.
Step 2: Cook the Rice
- In a large pan, heat the extra virgin olive oil over medium heat. Add the chopped shallot and sauté for about two minutes until fragrant, ensuring it doesn’t burn.
- Add the Carnaroli rice to the pan, stirring constantly to coat each grain with oil. Toast the rice for a minute, enhancing its nutty flavor.
- Gradually pour in the vegetable broth, a ladleful at a time, allowing the rice to absorb the liquid before adding more. Continue this process until the rice is fully cooked and creamy, about 18-20 minutes.
- Season with salt and black pepper to taste. Add the caciocavallo cheese cubes, reserving about 50g for later. Stir until the cheese melts and blends with the rice.
- Finish by adding fresh thyme leaves for a fragrant touch. Set the rice mixture aside to cool slightly.
Step 3: Prepare the Bell Peppers
- Preheat your oven to 200°C (390°F) for a static oven or 180°C (350°F) for a convection oven.
- Cut the tops off the bell peppers, removing the stems while keeping the tops intact as lids. Carefully scoop out the seeds and membranes from the peppers, ensuring they remain intact for stuffing.
Step 4: Stuff the Peppers
- Fill each bell pepper generously with the rice mixture, pressing it gently to ensure there are no gaps. Place the stuffed peppers upright in a baking dish.
- Top each pepper with the reserved cubes of caciocavallo cheese and a sprinkle of mortadella for added flavor. Replace the tops of the peppers as lids.
Step 5: Bake to Perfection
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 20 minutes, allowing the tops to become slightly golden. If using a convection oven, reduce the uncovered baking time to 10 minutes.
- Check for doneness by inserting a knife; the peppers should be tender but still hold their shape.
Step 6: Serve and Enjoy
Remove the stuffed peppers from the oven and let them cool for a few minutes. Arrange them on a serving platter, garnished with a sprig of fresh thyme for a pop of color.
Pro Tips
- Cheese Substitution: If caciocavallo cheese is unavailable, you can use provolone or mozzarella for a similar creamy texture.
- Meat-Free Option: For a vegetarian version, replace mortadella with sautéed mushrooms or cooked lentils.
- Make-Ahead: Prepare the stuffed peppers a day ahead and bake just before serving for maximum convenience.
Stuffed bell peppers with rice is a classic yet versatile dish that never goes out of style. Its vibrant presentation and rich flavors make it a wonderful centerpiece for any table. Serve it with a crisp green salad and a glass of white wine for an unforgettable dining experience.
