Bell Peppers Stuffed Tuscan Way.

Own cultivation of the peppers!

1. I cut off my peppers this morning, cleaned, washed, blanched, quenched in the evening.

Preliminary work:

1. Cook wild rice in salted water, drain off and quench.

Peppermint:

1. Get the peppermint in the garden, wash it, first cut it into strips and then cut it crossways again.

Gellert’s pear has firm flesh.

1. Peel the pear, cut along the core, cut everything first into strips, then into cubes. Immediately sprinkle with lemon juice. Add to the remaining ingredients.

Filling:

1. Make the filling from the ingredients + season. Pour into the cooled peppers with a spoon. Put in a deep oven pan.
2. Fry the onion, rosemary + garlic in hot oil, stir in the tomato paste, deglaze with tomatoes, water, wine. (Italian white wine dry) Put the sauce in the pan.
3. I’m sure you’ve never done it like this before. Trust me they are delicious.

Cheese :

1. Sprinkle over the peppers. Now go into the oven for 25-30 minutes at 160-170 ° C