Stuffed Vegetables (Verdure Ripiene)
Instructions
For the stuffing: sauté the onions and throw rice and pine nuts, stirring constantly over medium heat until the rice has been gilded.
Add salt, sugar, raisins and mix; Add the boiling water and stir, cover and simmer gently for 1/4 of an hour.
Add odors, mix and leave covered to cool.
For the vegetables: clean the inside of the peppers as empty by the petiole, fill and close the filling with 1/4 of tomato; put them in a saucepan, add the water, oil, salt, sugar, and simmer gently until the water has evaporated (about 45 minutes).
Ingredients and dosing for 4 persons
- For the filling:
- 250 g of yellow rice
- 750 g of finely chopped onion
- 250 g of olive oil
- 25 g of pine nuts
- 25 g of black raisins
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 250 g of boiling water
- 1/2 sprig of parsley
- 1/2 sprig of mint
- 1/2 sprig of fennel
- For the vegetables:
- 16 small peppers
- 4 small tomatoes
- 2 cups of olive oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 1 glass of water