Peppers Stuffed with Mushrooms and Rice
Peperoni Ripiene con Funghi e Riso
4 Large Peppers
170g (6oz) Cooked Rice
110g (4oz) Mushrooms
12 Black Olives
2-3 Garlic Cloves
2 Anchovy Fillets [Optional]
1 Onion
Wine
Olive Oil
Salt and Pepper
Pre-heat the oven to 190°C: 375°F: Gas 5.
Peel and finely slice the onion and garlic.
Clean and coarsely chop the mushrooms, pit and coarsely chop the olives.
Chop or mash the anchovy fillets (if used).
Slice the tops off the peppers and scoop out the seeds and remove as much of the white pith as possible.
Heat some oil in a frying pan and saute the onion until transparent.
Add the garlic and mushrooms and continue cooking for a few minutes.
Combine the mixture with the rice, olives, anchovy fillets (if used) and season to taste, if the mixture seem too dry add a little wine.
Place into an ovenproof dish just large enough to hold them upright.
Drizzle with olive oil and bake for 55-60 minutes.
Serve hot or warm.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved