Farro And Basmati Stuffed Peppers With Kalamata Olives And Sun Dried Tomatoes
From trigger 16 years ago
- 20 minutes to make
- Serves 2
This stuffed pepper recipe with exotic rice’s from Italy reflects a deep sense of Tuscan flavors as I recalled them while touring the region.
Ingredients
- 1 cup Farro rice shopping list
- 1 cup basmati rice shopping list
- 4 cups homemade chicken broth or homemade vegetable broth shopping list
- 1/3 cup chopped kalamata olives shopping list
- 6 Sun dried tomatoes reconstituted and diced shopping list
- 1 large onion diced shopping list
- 5 cloves of garlic rough chopped. shopping list
- 2 large green bell peppers split in half lengthwise seeds and ribs removed shopping list
- 1 Small strip green bell pepper diced shopping list
- ½-teaspoon cayenne pepper. shopping list
- fresh ground black pepper to taste shopping list
- 6 oz of grated mozzarella cheese shopping list
- olive oil for frying shopping list
How to make it
- In a small pot add the rice and broth bring to a boil and lower heat and simmer until rice is tender and liquid is absorbed about 20 minutes.
- Fluff rice with a fork set aside to cool.
- In another small pot sauté onions and diced green bell pepper until soft.
- Add a pinch of sugar and a pinch of salt and sauté until caramelized.
- Add the garlic and sauté for another minute.
- Add the diced sundried tomato and a little of the broth from the tomatoes and deglaze the pot.
- Add 3 cups of the rice the Kalamata olives and mix well.
- Taste mixture and correct seasonings set aside.
- Mound the mixture into each pepper then pile on the mozzarella cheese.
- Place the stuffed peppers in a 9X9 Pyrex dish.
- Add water half way up peppers and place in the center of the oven rack.
- Bake for 20 minutes until cheese is golden brown.
- Serve with a side salad.
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The Rating
Reviewed by 14 people-
I don't know how I missed this first time around. As always the flavors blend so well and I love the rice combo. Thanks for sharing this. The photos are wonderfull... Hope you had a great weekend... Jim
jimrug1
in Peoria loved it
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what a co-ink-eee-dink. I purchased a big bag of multi-colored peppers and have a few left... AND I was thinking I wanted to make stuffed peppers! This is a nice recipe :-) Do you think quinoa would work well instead of the rices? I have a box of it ...more
luisascatering
in Burlingame loved it
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What a gorgeous recipe and those pics sure make my tummy growl! I love stuffed peppers and I'll be trying yours soon. Thanks, hon - great job! You got all my forks and flags...touchdown! :)
lunasea
in Orlando loved it
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