Peperoni Ripieni di Riso

Ingredients

Equipment Needed

• •9x13 inch baking dish or similar vessel where peppers fit snugly
• •Sharp paring knife for cleaning peppers

Instructions

1. 1

   Prepare the peppers

   Slice the tops off the peppers about half an inch down, reserving the tops with their stems as lids. Remove the seeds and white ribs from inside each pepper. Be thorough. The ribs are bitter and unpleasant. Stand the peppers upright in a baking dish where they fit snugly. They should support each other.

   Choose peppers with flat bottoms that stand upright without wobbling. If they tip, slice a thin sliver from the bottom to create stability, but do not cut through to the cavity.
2. 2

   Prepare the filling

   Crush the tomatoes by hand into a large bowl, breaking them into rough pieces. Add the raw rice, two tablespoons of the olive oil, the minced garlic, parsley, torn basil, oregano, salt, and several grinds of black pepper. Mix thoroughly. The rice should be evenly coated with tomato.

3. 3

   Stuff the peppers

   Spoon the rice mixture into each pepper, filling them three-quarters full. The rice will expand as it absorbs liquid, so do not overfill or the peppers will burst. Place the reserved tops back on each pepper as lids.

   Leave at least an inch of space at the top. The rice nearly doubles in volume. Overstuffed peppers split open and lose their juices to the pan.
4. 4

   Prepare for baking

   Pour the warm water into the bottom of the baking dish. Drizzle the remaining two tablespoons of olive oil over the tops of the peppers, letting it run down the sides. The oil and water will create steam that helps cook the peppers from outside while the tomato juices cook the rice from within.

5. 5

   Bake slowly

   Place the dish in a cold oven, then set the temperature to 375°F (190°C). This gradual heating prevents the peppers from splitting. Bake for one hour and 15 minutes, until the peppers have collapsed slightly and their skins are blistered and charred in spots. The rice inside should be completely tender when you pierce a pepper with a knife.

   Starting in a cold oven is essential. The peppers heat gradually with the oven, cooking evenly without the thermal shock that causes splitting.
6. 6

   Rest and serve

   Let the peppers rest in the dish for at least 15 minutes before serving. They are too hot to eat immediately, and the rice continues to absorb any remaining liquid as they cool. Serve warm or at room temperature. Spoon any juices from the pan over the peppers before bringing them to the table.

Chef Tips

• •Do not substitute long-grain rice. Arborio and Carnaroli release starch that binds the filling together. Long-grain rice remains separate and dry, the filling falling apart when you cut into the pepper.
• •These are better at room temperature than hot from the oven. In Rome, they are often served as part of an antipasto spread or as a contorno alongside roasted meat. The flavors meld and deepen as they cool.
• •The peppers keep for three days in the refrigerator and improve overnight. Reheat gently in a low oven or bring to room temperature. The microwave makes them rubbery.

Advance Preparation

• •The peppers can be stuffed and refrigerated up to one day ahead. Add 15 minutes to the baking time if starting cold.
• •Baked peppers keep refrigerated for three days. Serve at room temperature or reheat in a 300°F oven until warmed through, about 20 minutes.

Frequently Asked Questions

Nutrition Information

1 serving (about 230g)