Peppers stuffed with RISOINFIORE Gloria rice and ricotta

Recipe by: In Cucina con Frollina blog.giallozafferano.it/katiamontomoli/


° 300 g of RISOINFIORE semi-wholegrain rice
° 500 g of sheep's milk ricotta
° 2 yellow peppers
° 2 red peppers
° salt
°1 clove of garlic
°extra virgin olive oil
° pepper
° 1 egg
° 150 g of parmigiano reggiano
° 1/2 cup of white wine
° 300 g of grape tomatoes
° basil
° 100 g of unsmoked diced pancetta
° “saporfette” cheese slices with parmigiano reggiano


Cook the rice in plenty of boiling salted water and leave it slightly ‘al dente’, then drain it and set it aside. Wash the peppers and the cherry tomatoes. Cut the peppers in half and dice the tomatoes. In a saucepan, fry the pancetta with the clove of garlic, add the wine and let it reduce over a brisk heat before adding the cherry tomatoes, then season with salt and pepper and leave to simmer. At this point we can prepare the filling. Mix together the ricotta, egg and parmigiano reggiano in a bowl, then add the cherry tomatoes with the pancetta, a pinch of salt and pepper and mix well. Stuff the peppers with this filling, drizzle with a little oil and roast in the oven at 160 degrees for around 40 minutes, then increase the temperature to 200 degrees, covering the peppers with tin foil.

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