A classic that Bongiovi should not be without. The stuffed peppers with marinara sauce.
- 1 ½ jar of «Bongiovi Marinara» sauce
- 2 pointed peppers
- 1 cup long grain rice
- ½ yoghurt, fresh
- 1 ½ cloves of garlic
- 1 baguette(s) (garlic baguettes)
- Salt, pepper and some paprika powder
- Olive oil
- Herbs of Provence
Pour the rice in a saucepan. Pour 3 cups of water over the rice. Add some salt and bring to a boil on the highest level. Turn the heat down to the lowest level and cook until the water is absorbed.
Wash the pointed peppers, cut off the tip about 1 cm at the bottom so that they can be filled more easily, cut off the caps and remove. Now fill the cooked rice mass with your fingers and then sauté briefly in olive oil in a large pot.
Put the Bongiovi «Marinara» sauce on top. Season with paprika powder, salt, pepper, garlic, sage and herbs de Provence. Braise in the oven at about 170 degrees for about 40 minutes.
Garlic baguette and fresh yoghurt go well with this.
Have fun cooking!
Your Bongiovi Brand team
Recipe ideas also on YouTube