Peppers stuffed with rice, mozzarella and basil

Ingredients

For 1 serving

• Bell peppers250 g
• White rice50 g
• Tomato passata100 g
• Mozzarella80 g
• Grana Padano10 g
• Basilto taste
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose

In season: July – September

Method

1. Preheat a conventional oven to 190 °C and bring a small pan of water to the boil.
2. Salt the water once boiling and cook the rice for 10 minutes, so it is still quite firm (it will finish cooking in the oven); drain it.
3. Meanwhile wash the peppers, halve them lengthways keeping the stalk and remove the seeds and white pith. Dice the mozzarella and leave it to drain.
4. Dress the rice with the tomato passata, torn basil, half the oil, salt and black pepper, then fold in the mozzarella.
5. Arrange the pepper halves in a baking dish, fill them with the rice, sprinkle with grated Grana Padano and drizzle with the remaining oil.
6. Bake for 30 minutes, until the peppers are soft and wrinkled at the edges and the top is golden and bubbling.
7. Let them cool for 5 minutes and serve.