– 4 red and juicy peppers of about 200 gr
– 250 gr of rice
– 1 onion
– 500 gr of ripe tomatoes
– 400 gr of chopped Pancetta
– 100 gr of mushrooms
– 2 cloves of garlic
– a pinch of oregano
– a little saffron
– oil
– Salt


Fry the finely chopped onion, then the meat, and finally the tomato with the chopped garlic. When the ratatouille is well done, add the rice with the saffron and the mushrooms. Saute for a few minutes while adding the oregano.
Cut the top off the peppers and clean the seeds from the inside. Fill each pepper halfway with rice, allowing room for the rice to expand. Place the peppers upright with the tops back on in a deep casserole dish. Add a trickle of water and two tablespoons of oil to the casserole dish and cover with aluminum foil. Place in the oven and cook at 200º for one hour. Lower the heat to 120º and cook for an additional hour.

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