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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

1. Cut the tops off the peppers and remove the seeds.
2. In a pot, heat the olive oil and sauté the onion and garlic until they become translucent.
3. Add the squid and sauté for 5 minutes.
4. Add the rice, tomatoes, parsley, salt, and pepper.
5. Fill the peppers with the mixture and place them in a baking dish.
6. 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.