Arborio Stuffed Peppers

Small Vessels, Quietly Abundant

There is something almost meditative about stuffing a pepper — the careful spooning, the gentle press, the way a small thing becomes whole. These little peppers ask for patience and reward it with something tender and deeply savory. The rice swells soft inside its bright shell, the cheese melts into the folds, and a whisper of dried fruit pulls everything into quiet balance. This is the kind of recipe that feels unhurried even when the oven is warm and the table is nearly set.

Ingredients

• 1 cup Alessi Arborio Rice
• 8 ounces sweet mini peppers
• 10 dried plums, diced
• 1/2 large shallot diced
• 1/4 teaspoons fennel seed
• 1/2 teaspoons marjoram
• 1/4 cups Alessi Extra Virgin Olive Oil
• 1 tablespoon Alessi Italian Red Wine Vinegar
• Alessi Sea Salt, to taste
• Alessi Black Pepper
• 2 Provolone cheese slices, cut into small strips
• 1/2 cups Alessi Smooth Marinara
• 1 sprig fresh rosemary, finely chopped

Instructions

1. Preheat oven to 400 F.
2. Cook Arborio rice as instructed by the package (usually 2 cups of water per one cup of rice)
3. Cut the peppers in half lengthwise, remove seeds and ribs.
4. Once rice is cooked, remove from heat and add dried plums, shallot, fennel seed, marjoram, olive oil, red wine vinegar, salt, and pepper.
5. Mix well.
6. Spoon rice mixture into pepper halves and top with strips of provolone cheese.
7. Bake for about 20-25 minutes until peppers are tender and cheese is golden brown.
8. Meanwhile, heat the Alessi Smooth Marinara Sauce in a saucepan.
9. When peppers are done, remove from oven and spoon the marinara sauce on top of each pepper.
10. Sprinkle with rosemary and enjoy!
11. Serve the remaining rice mixture on the side if desired.