Vegetarian Stuffed Friggitelli Peppers

Stuffed Friggitelli peppers are a delicious dish that can be easily adapted to suit a vegetarian diet. Here is a simple recipe you might want to try:

Ingredients

• 10-12 Friggitelli (small, sweet green peppers)
• 150 g of rice
• 1 small onion, finely chopped
• 1 clove of garlic, chopped
• 400 g of canned peeled tomatoes or tomato puree
• 100 g of grated Parmesan cheese (optional for vegans)
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Aromatic herbs of your choice (basil, parsley, oregano)
• 1 handful of pine nuts or chopped walnuts (optional for a crunchy touch)
• (Optional) Chili pepper if you like a spicy touch

Preparation

1. Start by cooking the rice: bring it to a boil in a pot with salted water following the instructions on the package, then drain and let it cool.

2. Meanwhile, sauté the chopped onion and garlic in a tablespoon of extra virgin olive oil until they are golden brown.

3. Add the peeled tomatoes or tomato puree into the pan with the onion and garlic and cook over medium heat for about 10 minutes until you get a slightly reduced sauce. If you desire, you can add the chili pepper at this stage.

4. Take the Friggitelli peppers and, using a sharp knife, carefully remove the top part with the stem and the seeds inside.

5. In a bowl, mix the cooked rice with a part of the tomato sauce, the grated Parmesan cheese (if you are not vegan), the chopped aromatic herbs, salt and pepper to taste, and the pine nuts or chopped walnuts, if using.

6. Use the rice mixture to fill the Friggitelli, being careful not to overfill them.

7. Arrange the stuffed Friggitelli in a lightly greased baking dish with oil, then pour the remaining tomato sauce around the peppers.

8. Bake in a preheated oven at 180°C for about 20-25 minutes, or until the Friggitelli are soft and the filling is nicely warm.

9. Serve hot, perhaps with a sprinkle of fresh Parmesan on top and a garnish of fresh herbs.

Curiosity

Friggitelli are a variety of sweet peppers typical of Italian cuisine, especially from the south of Italy. They are not spicy and have a flesh consistency that makes them perfect for stuffing and baking. They enhance Mediterranean flavors and are well-suited to stuffings of different types, such as minced meat, cheese, mushrooms, or even cereals and legumes for vegetarian or vegan versions. Buon appetito!