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Rice Stuffed Bell Peppers
Rice Stuffed Bell Peppers
(Peperoni Ripieni di Riso)
 
 
Ingredients:
 
2 large green bell peppers
1/2 lb arborio rice
Salt
1/2 cup extra virgin olive oil
1 bunch fresh parsley, minced
2 garlic cloves, crushed
1/4 stick unsalted butter
1 salted anchovy filet
 
Directions:
 
Preheat the oven to 350° F.

Cut the peppers in half, clean the insides, wash them thoroughly and drop into a 1 small pot of boiling water.
 
Cook for 2-3 minutes.
 
Remove from the pot and remove the skin.

Bring 1 quart of salted water to a boil, pour in the rice and boil for about 10 minutes; drain, place in a bowl, and add pinch of salt.

In a pan, pour 4 tablespoon of extra virgin olive oil, add the parsley and sauté for 3 minutes.
 
Pour over the rice, mix well and distribute it in 4 pepper halves.

In the same pan, pour 4 tablespoons of extra-virgin olive oil and the butter, the garlic, and sauté until browned.
 
Remove from the heat.

Add the anchovy, and pass the mixture through a sieve.
 
Bathe the rice with the juices that have been pressed through the sieve.
 
Place the peppers in a buttered casserole dish and bake for 30 minutes.
 
Serve either hot or at room temperature. Serves 4.

That's it!
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