poivrons farcis riz parmesan

Grown, harvested, and packaged in Camargue

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Camargue rice with PGI

Stuffed peppers with rice and parmesan

Preparation 1h15
Cooking 1h05
Quantity 4 people

  • 200 g of Camargue IGP long whole-grain rice Hériztage  
  • 5 peppers in different colors, including 1 green pepper for the stuffing  
  • 2 tomatoes  
  • 1.5 L vegetable broth  
  • 70 g grated parmesan  
  • 2 tbsp black olives, sliced  
  • 2 tbsp raisins  
  • 2 tbsp thyme  
  • 3 tbsp olive oil  
  • 1 garlic clove  
  • Salt and pepper

  • Preheat the oven to 180°C (th.6).  
  • Rinse the rice with cold water.  
  • In a saucepan, bring the vegetable broth to a boil, add the rice, and cook covered for 35 minutes over medium heat. Drain the rice once cooked.  
  • Wash the peppers, cut off their tops, and remove the seeds inside.  
  • Wash the green pepper, cut it into four, remove the seeds, and dice it into small cubes.  
  • Wash the tomatoes, cut them in half, remove the pulp, and dice the flesh into cubes.  
  • Prepare the stuffing by mixing the diced green pepper and tomato, black olives, raisins, chopped garlic, parmesan (reserve some for sprinkling on top), thyme, 2 tbsp olive oil, and the rice.  
  • (Note: The steps seemed to be repeated multiple times, so I kept it concise to avoid redundancy.)

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