Stuffed peppers with black rice : Original Italian recipe

INGREDIENTS

2 medium size peppers , low and wide shape
2 red tomatoes
4 sprigs of parsley
500 ml of vegetable broth
1 shallot
2 tablespoons extra virgin olive oil
160 g rice
salt
Freshly ground black pepper

INFORMATION
2 people
430 kcal per serving
easy fix
Ready in 1 ½ hours
Vegetarian and vegan recipe
light recipe
you can prepare in advance
you can eat outside

PREPARATION
Wash the peppers under running water and cut the caps with a sharp knife , keeping them aside. Remove from the seeds and any filaments. Store them upside down on a cutting board .
Wash the tomatoes , cut them in half and remove seeds . Reduce them into cubes.
Wash the parsley , select the leaves and chop finely with the crescent moon on a cutting board .
Heat the broth .
In a soup pot over low heat , fry the shallots finely chopped half with oil .
Add the tomatoes and allow to season 2 minutes.
Add the rice and toast it a minute.
Add a ladle of hot broth and set the timer according to the minutes of cooking the type of rice you are using (usually 15-18 minutes).
Continue joining the broth as it is absorbed , stirring occasionally , without letting the mixture is too dry , otherwise cuocerebbe bad and uneven.
2 minutes before the end of the cooking time of the rice, add a teaspoon of chopped parsley and season with salt .
Stir constantly and bring to the end of cooking .
Turn off the heat, add a sprinkling of pepper and let stand .
Grease a baking dish large enough to hold all the peppers standing .
Brush the inside of the peppers with a little olive oil , sprinkle with a pinch of salt and fill with rice.
Cover each with its own cover , drizzle with a little olive oil, a sprinkling of pepper and bake for 45 minutes at 180 ° C. Remove the caps in the last 10 minutes of cooking.
Serve warm and garnish with parsley leaves