Baked peppers stuffed with chicken and rice

Ingredients

For 1 serving

• Bell peppers1.5
• Ground chicken120 g
• White rice40 g
• Tomato passata100 g
• Grana Padano8 g
• Basilto taste
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose

In season: June – September

Method

1. Preheat the oven to 190 °C (conventional) and bring a small pan of salted water to the boil. Cook the rice for 10 minutes, until still al dente (it will finish in the oven), drain and let it cool slightly.
2. Meanwhile wash the peppers, halve them lengthways and remove the stalk, seeds and white pith.
3. In a bowl mix the rice with the chicken mince, tomato passata, grated Grana, torn basil, salt and pepper.
4. Fill the pepper halves with the mixture, pressing it down well, place them in a baking dish and drizzle with the oil.
5. Cover the dish with foil and bake for 20 minutes, then uncover and bake for another 15 minutes, until the peppers are soft and the filling is golden on top.
6. Let them cool for 5 minutes and serve.