Peppers Stuffed with Pesto Rice

Another cooksnap for my friend Paola Catalano... I made a variation of her "Cluster Tomatoes with Rice" by using small sweet red peppers instead of tomatoes, and made the filling even more delicious by adding pesto made with basil from my terrace! 😍
Peppers Stuffed with Pesto Rice
Another cooksnap for my friend Paola Catalano... I made a variation of her "Cluster Tomatoes with Rice" by using small sweet red peppers instead of tomatoes, and made the filling even more delicious by adding pesto made with basil from my terrace! 😍
Steps
- 1
Cut off the tops of the peppers and set them aside. Remove the seeds and inner membranes from the peppers.
- 2
Boil the rice in plenty of salted water and drain it a few minutes before it is fully cooked.
- 3
In a large bowl, combine the rice, pesto, diced mozzarella, and chopped spinach. Mix well.
- 4
Season the inside of the peppers with a pinch of salt and the olive oil, then fill them with the prepared mixture.
- 5
Place the peppers with their tops on in a baking dish lined with parchment paper, arranging them close together so they fit snugly. Bake in a preheated oven at 400°F (200°C) for 20 minutes.
- 6
Remove from the oven and serve immediately.
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