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- Rice Stuffed Bell Peppers
- (Peperoni Ripieni di Riso)
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- Ingredients:
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- 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
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- Directions:
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- 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.
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- Cook for 2-3 minutes.
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- 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.
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- 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.
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- Remove from the heat.
Add the anchovy, and pass the mixture through a sieve.
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- Bathe the rice with the juices that have been pressed through the sieve.
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- Place the peppers in a buttered casserole dish and bake for 30 minutes.
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- Serve either hot or at room temperature. Serves 4.
That's it!
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