Stuffed Red Pointed Peppers with Rice, Capers and Pumpkin Seeds
This is for the ones who love to discover forgotten Italian flavours.
The Stuffed Red Pointed Peppers with Rice, Capers and Pumpkin Seeds is a traditional dish from Lucania, the eastern part of the Basilicata Region in the South of Italy. This simple dish is full of flavours, naturally vegan and gluten free!
From the South, naturally vegan
This recipe makes four portions of Stuffed Red Horn Peppers with Rice, Capers and Pumpkin Seeds. You only need a pen with a lid. Prep + cooking time: 40 minutes Plus, it's fully plant-based and gluten free! Want to explore other Italian recipes? Check our fresh pasta workshops!
Ingredients
4 red point peppers (punt paprika)
150 grams rice, pre-cooked
2 tablespoons fresh parsley, chopped
2 garlic cloves, minced
1 tablespoons capers, rinsed
pumpkin seeds
3 tablespoons olive oil
salt and pepper
Macchè Tip
200 grams plant-based parmiggiano (5 minutes plant-based parmigiano recipe)
The Recipe
Make the filling: In a bowl, mix the pre-cooked 150 grams rice, pre-cooked with 2 garlic cloves, minced, 2 tablespoons fresh parsley, chopped, 1 tablespoons capers, rinsed and 1 tablespoons pumpkin seeds.
Prepare the peppers: Cut the tops off the 4 red horn peppers (cornetti) and remove the seeds.
Stuff the peppers: Fill each pepper with the rice mixture, pressing it in firmly.
Cook covered: Heat 3 tablespoons olive oil in a frying pan, add the stuffed peppers, cover with a lid and cook for about 15 minutes.
Season and serve: Season with salt and pepper. Serve warm or cold, thet are delicious at any temperature!
Macchè Tips
If you like stronger and cheesy flavours, you can add the plant-based parmigiano to the rice mixture. It will add a nutty taste to the meal, and some proteins too!
