Baked Stuffed Peppers

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Open the door to new flavors and prepare peppers with an excellent meatless filling!

Chop the anchovies and sun-dried tomatoes into smaller pieces. Place the rice in a sieve and rinse it under running water until the water runs clear. Drain the rinsed rice well. Wash and dry the peppers. Cut off their tops. Remove the seeds and white membrane from the inside.
Pour a little olive oil into a pan and quickly sauté the chopped sun-dried tomatoes and half of the anchovies. Add the rice and continue to sauté over moderate heat, stirring until the rice becomes translucent. Pour in the wine. Once the wine comes to a boil, add hot water. Cook for 5 to 10 minutes, then add the remaining anchovies. If needed, add a bit more hot water and cook for another 5 minutes.
Once the rice is cooked, remove the pan from the heat and let the rice cool slightly. Mix grated Parmesan into the cooled rice. Season with salt to taste.
Preheat the oven to 200 degrees Celsius. Lightly salt the inside of the cleaned peppers and brush them with a little olive oil. Fill the peppers with the prepared filling. Arrange the stuffed peppers in a greased baking dish and drizzle a little olive oil on top. Bake in the preheated oven for 20 to 25 minutes, or until the peppers soften and slightly brown. Turn the peppers during baking to ensure they brown evenly on all sides.
Serve the baked peppers warm or cold with your choice of side dish.