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Stuffed Green Peppers - Peppers filled with Rice and Mortadella

Green bell peppers stuffed with creamy and salty risotto-like filling. This summer recipe will definitely make you ask for seconds!

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In Italy, believe it or not, stuffed vegetables are a purely summer affair, especially peppers!

Today we're offering you green peppers stuffed with rice, mortadella, shallots and a little bit of herbs to make them even more flavorful.

Whether it's zucchini (see the recipe for zucchini stuffed with sausage and mozzarella), peppers or eggplant, stuffed vegetables always have the power to bring us back to the summers of our childhood.

and you too occasionally succumb to the nostalgia of those memories and flavors of yesteryear, you must try our peppers stuffed with rice: a recipe that combines the melting creaminess of a rich risotto prepared with cheese and mortadella with the savory softness of peppers.

In summer, these wonderful stuffed peppers, a lighter version of the typical stuffed peppers from Puglia, become an excellent main course: maybe after lunch you will need a nap, but then you will be full until dinner!

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20 total time (min)

65 cooking time (min.)


9 ingredients


830 kCal


3 steps to complete the preparation

Ingredients

for 4 servings

Stuffed Green Pepper Ingredients

  • Green Bell Pepper 4 cup
  • Carnaroli Rice (for Risotto) 300 grams
  • Vegetable Broth 700 grams
  • Mortadella 250 grams
  • Scamorza cheese 200 grams
  • Shallots 30 grams
  • Extra-virgin olive oil 30 grams
  • Salt and Pepper as needed
  • Thyme (Stalk) as needed

Try it with...

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Filippo Bartolotta

Filippo Bartolotta

Lugana DOC Reserve Wine

Sapid, persistent, and intriguing as well: the Lugana Riserva is a complex and superior wine.

View product

Preparation

for 4 servings

Step

1

Of 3

Prepare the risotto filling

Start by preparing a vegetable stock according to our recipe. Finely chop the shallot and dice the mortadella. Cut the caciocavallo cheese into strips and then into cubes. 

Heat the oil in a large saucepan, add the chopped shallot and stew over low heat for 5-6 minutes, until almost transparent. Then add the rice.

Toast the rice for a couple of minutes, stirring constantly so as not to burn the shallot, then add a little vegetable stock. When the broth has been absorbed, add more: continue in this way until the rice is cooked, stirring often. Towards the end of cooking, adjust the salt and pepper.

When cooked, add the diced caciocavallo cheese and mortadella, keeping about 50 g of each aside for later garnishing of the peppers.

Mix your risotto well and add the thyme leaves

Step

2

Of 3

Prepare the green peppers

Wash the green peppers and cut off the top part with the stem, then empty the peppers from the seeds to get some cups ready to fill. 

Place the emptied peppers in an oven dish, with the cavity facing upwards.

Step

3

Of 3

Bake and complete dish

Stuff the peppers with the risotto and distribute on top the cubes of cheese and mortadella that you had kept aside.

Bake your stuffed peppers in a static oven preheated to 200 degrees for 30 minutes.

Then cover with aluminum foil and bake for another 20 minutes (if using a fan oven, bake at 350° for about 30 minutes, then cover with aluminum foil and continue for another 10 minutes).

Take your rice-stuffed peppers out of the oven and enjoy them with the whole family.

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Lugana DOC Reserve Wine

Sapid, persistent, and intriguing as well: the Lugana Riserva is a complex and superior wine.

View product

More Great Italian wines!

Lugana DOC Reserve Wine

Sapid, persistent, and intriguing as well: the Lugana Riserva is a complex and superior wine.

View product
Lugana DOC Reserve Wine

Sapid, persistent, and intriguing as well: the Lugana Riserva is a complex and superior wine.

View product

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