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Peppers Stuffed with Pesto Rice
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Italy Authentic home cooking from Italy, with US measurements.
Originally published on Cookpad Italy as Peperoni ripieni di riso al pesto
A picture of Peppers Stuffed with Pesto Rice.

Peppers Stuffed with Pesto Rice

Daniela Innamorati
Daniela Innamorati @danielainnamorati

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! 😍

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! 😍

Read more

Peppers Stuffed with Pesto Rice

Daniela Innamorati
Daniela Innamorati @danielainnamorati

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! 😍

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! 😍

Read more
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Ingredients

Serves 3 servings
  1. 6small to medium red sweet peppers
  2. 1 1/4 cupsCarnaroli rice (250 grams)
  3. 3 tablespoonspesto
  4. 3 1/2 ouncesmozzarella cheese, diced (100 grams)
  5. 2 3/4 ouncesspinach, washed and roughly chopped (80 grams)
  6. 1 tablespoonextra virgin olive oil
  7. Salt, to taste
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Steps

  1. 1

    Cut off the tops of the peppers and set them aside. Remove the seeds and inner membranes from the peppers.

  2. 2

    Boil the rice in plenty of salted water and drain it a few minutes before it is fully cooked.

  3. 3

    In a large bowl, combine the rice, pesto, diced mozzarella, and chopped spinach. Mix well.

  4. 4

    Season the inside of the peppers with a pinch of salt and the olive oil, then fill them with the prepared mixture.

  5. 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. 6

    Remove from the oven and serve immediately.

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Daniela Innamorati
Daniela Innamorati @danielainnamorati
Published in the US on August 28, 2025 14:01
Sono una mamma, lavoratrice, che ha scelto di costruire un futuro migliore per la propria famiglia anche attraverso l'alimentazione e l'attenzione verso l'ambiente, perché siamo noi l'esempio per le prossime generazioni. Si pensa troppo spesso che seguire un'alimentazione biologica sia difficile, impegnativo e troppo costoso... nulla di più sbagliato! Il mio intento è dimostrare che basta solo volerlo e il cambiamento è a portata di mano. Migliorare le nostre abitudini alimentari è molto più facile di quanto si pensi: viviamo in un territorio ricco di tipicità, varietà e prodotti di qualità elevatissima! Basta iniziare da pochi e piccoli cambiamenti, un passo alla volta e si può arrivare anche molto lontano se si desidera!
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