Welcome to Cirio International

Please, choose your country

Autentico Italiano dal 1856


Cooking as Italians do


Choose the region by selecting it
from the dropdown menu below.


Cirio processes only Italian tomatoes and operates an eco-friendly farming system to protect the environment.

All recipes » Starters

Baked Beans-Stuffed Peppers Product Of Friuli-Venezia Giulia

Cirio products used in this recipe

See all Cirio's products


  • 120 g Sweetcorn
  • 160 g Cannellini beans
  • 200 ml Cirio Tomato Puree Chunkystyle
  • 4 medium red bell peppers
  • 120 g white rice
  • 60 g grated cheese
  • 1 garlic clove
  • Smoked paprika to taste
  • Salt to taste


  1. Cut bell peppers in half, lengthwise. Remove seeds and ribs, leaving stems intact. Set aside. 
  2. Cook the rice, it should be cooked but still firm to the bite 
  3. In a small casserole dish saute finely chopped garlic in a little olive oil, add smoked paprika and the passata and stir. Simmer the tomato sauce for around 20 minutes 
  4. Add the beans and simmer for a further 5 mins. them let them cool 
  5. Combine the rice, sweetcorn, beans with their sauce and salt in large bowl. Fill pepper halves with the mix 
  6. Arrange peppers in a baking dish and cover tightly with aluminium foil. 
  7. Bake in a preheated 200° oven until peppers are tender, about 25 minutes. 
  8. Remove foil and sprinkle evenly with cheese. Return to oven until cheese melts, about 5 minutes. Serve.