Arborio rice with baked peppers and tomatoes

Arborio rice with baked peppers and tomatoes

Ingredients

• Red bell pepper 1 piece
• Yellow bell pepper 1 piece
• Tomatoes2 pieces
• Arborio rice 1/2 cup
• Olive oil70 ml
• Salt to taste

Directions

1. Wash the peppers, remove the cuttings and seeds, cut into slices. Wash and cut the tomatoes. Put peppers and tomatoes in a fireproof dish, pour well with olive oil and sprinkle with salt. In an oven preheated to 200 degrees, bake for 30-40 minutes, until the peppers are soft and the skin begins to darken.
2. Cook the rice until tender in salted water, drain and rinse with hot boiled water. Transfer to a dish.
3. Cool slightly the finished peppers and tomatoes and chop finely. Stir in the rice, pour in the oil remaining in the mold where the vegetables were baked. Salt to taste.