Peperoni Imbottiti (Stuffed Peppers with Nduja and Rice)
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Ingredients
- 4 large red peppers
- 80 g 'nduja sausage
- 400 g cooked long-grain rice (cooled)
- 150 g passata
- 50 g pecorino romano, grated
- 50 g pitted black olives
- 10 g fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 367 kcal
- Protein
- 11.8 g
- Carbohydrate
- 42.5 g
- of which sugars
- 10.4 g
- Fat
- 15.5 g
- of which saturates
- 6.1 g
- Fibre
- 5.7 g
- Salt
- 1.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Slice the tops off the peppers, scoop out the seeds, and place the peppers in a baking dish.
- 2
Mix the nduja, cooked rice, passata, half the pecorino, the olives and parsley together.
- 3
Spoon the mixture into the peppers and top with the remaining pecorino.
- 4
Cover with foil and bake for 35 minutes, then uncover and bake for a further 10 minutes until the peppers are tender and the tops are golden.
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