Stuffed Bell Peppers with Rice: a one-dish meal to be eaten both hot and cold!

By Cookist Wow · 75 min

Ingredients

Instructions

1. Boil the carnaroli rice in salted water until tender, drain and let it cool.
2. Heat olive oil in a large pan and sauté the chopped shallot. Add the sausage and break it up with a spoon as it cooks.
3. Add the diced zucchini and halved cherry tomatoes. Cook until the zucchini is soft and the tomatoes start to release their juices, then let the mixture cool.
4. Mix the sausage and vegetable mixture into the cooked rice until fully combined. Adjust the salt if needed.
5. Cut the tops off the bell peppers, remove the seeds, and stand them upright in a baking dish.
6. Fill each pepper with the rice mixture and drizzle with olive oil. Bake at 392°F (200°C) in a preheated oven for 45 minutes, until the tops are crispy and the skins are slightly charred.
7. Garnish with fresh parsley and serve warm or at room temperature.

Summarized from Cookist Wow's video. Watch it for the details.

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TomatoRiceBell pepperShallotCherry tomatoZucchiniSausage