Perfectly al dente rice in a smokey sweet red pepper sauce filled with gooey mozzarella covered with a crispy breading for the perfect bite.
Perfectly al dente rice in a smokey sweet red pepper sauce filled with gooey mozzarella covered with a crispy breading for the perfect bite.
Fire Roasted Red Pepper Mozzarella Suppli
Ingredients
Units
Scale
- 1 cup arborio rice
- 1–1/2 cups fire-roasted red pepper sauce
- 1 cup water
- 4 ounces whole milk mozzarella, cut into 1/2-inch cubes
- 2 large eggs
- 1/2 cup flour in a bowl with 1 teaspoon salt and 1/2 teaspoon pepper
- 1 cup panko with 1 tablespoon dried oregano, 1 teaspoon onion powder, and 1/2 teaspoon garlic powder
Instructions
- In a saucepan combine the rice, sauce, and 1/2 cup of water and place over medium heat to bring to a boil.
- Once a boil is reached, turn the heat down to low and cover the pot with a lid to simmer. Once about 80 percent of the sauce is absorbed add another 1/4 cup of water. Then again, once the liquid is mostly absorbed and add the last 1/4 cup of water. Repeat until you taste the rice and it’s cooked but still has some chew.
- Let the rice cool completely before transferring it to the fridge to chill for at least an hour.
- Next prep your dredging stations with a bowl of flour, a bowl of the beaten eggs, and a bowl with the panko plus the seasoning.
- Scoop 2-3 tablespoons of the cooled rice to form a thick disk, add a piece of mozzarella to the center and wrap the rice around the mozzarella to form a ball. Repeat until you run out of rice.
- Roll the balls in the flour, then the beaten eggs, and lastly the breadcrumbs before spraying with avocado or olive oil and placing in the air fryer.
- Bake the supply at 400 F for 8-10 minutes or until golden brown.
- Plate, serve with your favorite sauce, and enjoy!
