Ingredients
- 250g arborio rice
- 6 bell peppers
- 3 vine tomatoes
- 1 aubergine
- 1 courgette
- 1 clove of garlic
- 10g parsley
- 10g basil
- 5g oregano
- EVO
- Half a glass white wine
- Salt & pepper
Method
- First, dice the tomatoes and put them in a bowl with garlic, parsley, basil, oregano, salt, pepper and EVO. Blend all together.
- Then dice the aubergine and courgette and put them in a pan with EVO. Cook them and when ready pour them into the bowl with the mixture you did before.
- Now, using the same pan, pour the rice and toast it for 1-2 minutes, then pour the white wine and let it evaporate. Add half a glass of hot water and let it evaporate.
- When ready put the rice into the bowl with the mixture and mix it all together.
- Take the bell peppers, cut the top part and take off the seeds.
- Put the peppers into an oven tray and start fill them with the mixture, once filled put the top of the peppers back on.
- Put in the oven 180°C for 40-50 minutes.
Buon appetito!
