Stuffed Bell Peppers with Rice and Fried Egg

Name: Stuffed Bell Peppers with Rice and Fried Egg
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 4 Red Peppers; 4 Eggs; 500 gams of Vegetable Broth; 300 gams of Carnaroli Rice; 200 gams of Sieved Tomatoes; 30 gams of Shallots; 30 gams of Extra Virgin Olive Oil; to taste of Table Salt; to taste of Black Pepper

Stuffed Bell Peppers with Rice and Fried Egg is a vegetarian main course that you can prepare to deliciously repurpose leftover risotto.

Recipe Stuffed Bell Peppers with Rice and Fried Egg

Difficulty Easy
Preparation 20 minutes
Cooking 1 hour
Servings for Serves 4

Stuffed Bell Peppers with Rice and Fried Egg are a delicious vegetarian main course that can also be served as a complete meal. In this recipe, Bell Peppers are baked in the oven with a filling of Tomato Risotto and topped with a delicious Fried Egg.

These Tomato Rice Stuffed Peppers with Fried Egg are also the perfect recipe to repurpose leftover Risotto from the day before, as they can be filled with any ingredients you prefer! Similarly, you can use this recipe to make use of leftover Cheese, Cold Cuts, and Vegetables you have in your refrigerator. Either way, these Vegetarian Stuffed Peppers will win everyone over!

If you love Bell Pepper Recipes, you’ll also enjoy classic Stuffed Peppers, Penne with Bell Peppers, and traditional Italian Peperonata (Stewed Bell Peppers)!

Ingredients for Serves 4

4 Red Peppers
4 Eggs
500 gams of Vegetable Broth
300 gams of Carnaroli Rice
200 gams of Sieved Tomatoes
30 gams of Shallots
30 gams of Extra Virgin Olive Oil
to taste of Table Salt
to taste of Black Pepper

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Method

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To prepare the Rice-Stuffed Bell Peppers with Fried Egg, start by finely chopping the shallot.
In a large non-stick pan, sauté the chopped shallot with extra virgin olive oil over low heat for about 5-6 minutes.
When the shallot becomes translucent, add the rice to the pan and toast it for a few minutes, stirring frequently.
Add a ladleful of hot Vegetable Broth and let it absorb. Continue this process until all the broth is used, then add the tomato puree.
When the rice is almost done, adjust the salt, add a pinch of pepper, and stir to combine. Complete cooking and set the rice aside.
Wash the bell peppers, remove the tops and clean out all the seeds and membranes. Place them in a baking dish.
Using a spoon, fill the peppers with the prepared rice, leaving about half a centimeter (1/4 inch) of space at the top.
Bake the peppers in a preheated fan-forced oven at 180°C (350°F) for about 30 minutes.
After this time, crack an egg into each pepper, cover the baking dish with aluminum foil, and continue cooking for another 10 minutes.
Remove the dish from the oven, remove the aluminum foil, generously sprinkle with pepper, and serve the Rice-Stuffed Bell Peppers with Fried Egg while hot! Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can customize the filling of the Stuffed Bell Peppers with Rice and Fried Egg according to your taste: try adding meat, cured meats, vegetables, or cheese to the rice filling. This versatile dish works well with many combinations.

Tips

Stuffed Bell Peppers with Rice and Fried Egg are perfect for using up leftover risotto. This is a classic Italian way to repurpose rice dishes.

Storage

Leftover Stuffed Bell Peppers with Rice and Fried Egg can be stored in an airtight container in the refrigerator for up to one day.