Ingredients
- 6 peppers (red or green)
- 200 g rice Arosis for stuffing
- 200 g Calamari Hispamare, finely chopped
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1/4 cup olive oil Theo
- 1 cup chopped tomatoes
- 1/4 cup chopped parsley
- Salt Afrina and pepper Batavia
Instructions
- Cut the tops off the peppers and remove the seeds.
- In a pot, heat the olive oil and sauté the onion and garlic until they become translucent.
- Add the squid and sauté for 5 minutes.
- Add the rice, tomatoes, parsley, salt, and pepper.
- Fill the peppers with the mixture and place them in a baking dish.
- Drizzle with a little olive oil and bake at 180°C for about 45 minutes until the peppers are tender and the rice is cooked.
