Marinara peppers rice dish

Peppers stuffed with marinara sauce.

  • 1 ½ glass of “Bongiovi Marinara” sauce
  • 2 pointed peppers
  • 1 cup long grain rice
  • ½ yoghurt, fresh
  • 1 ½ clove garlic
  • 1 baguette(s) (garlic baguettes)
  • Salt, pepper and some paprika powder
  • Sage
  • Olive oil
  • Herbs of Provence

Pour the rice into a pot. Add 3 cups of water to the rice. Add some salt and bring to the boil at the highest level. Turn the temperature to the lowest setting and cook until the water is absorbed.

Wash the pointed peppers, cut off approx. 1 cm at the bottom so that they can be stuffed more easily, cut off the caps and remove them. Fill the cooked rice mixture with your fingers and then fry it briefly in olive oil in a large pot.

Pour the Bongiovi «Marinara» sauce on top. Season with paprika powder, salt, pepper, garlic, sage and herbs de Provence. Braise in the oven at around 170 degrees for around 40 minutes.


Garlic baguette and fresh yoghurt taste great with this.

Have fun cooking!

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