Geovita® USA Inc.
1 Selleck Street, Second
Noewalk CT 06855
Ph. +39 0142 483 050
Fax. +39 0142 483 716


prepare it this way

Boil 33.8 oz of water in a large pot with 0.4 oz of salt, once water is boiling pour in the mix and let simmer for about 10 minutes. Strain and keep nearby. Place the oil, rosemary and thinly sliced garlic in a frying pan and fry well. Add the mix and stir fry to ensure the flavours mix, add salt to taste.
Cut the bell peppers about 0.4 inch from the stem, remove the stem and seed and stuff the peppers with the mix you prepared earlier. Now place the peduncle (stem) back on the pepper to create a hat, garnish with a little oil and a pinch of salt and bake at 428 °F for about 10 minutes.
Serve the stuffed peppers on a salad bed, they can be served either hot or cold. A simple dish from an ancient Italian tradition that is now more fashionable than ever with the addition of such an innovative mix.

for this recipe, you will need...

Blend of Tritordeum® and red rice

  for 4 people


  • 8.8 oz blend of Tritorduem® and Red rice
  • 4 small bell peppers
  • 1 tablespoon of extra virgin olive oil
  • garlic
  • salt
  • rosemary