Diforti vs Sammi’s Kitchen Cook Off Collaboration Challenge!


Cooking up delicious recipes for all of you is something we love to do here at Diforti. We are big on family and cooking for the ones you love, so we came up with the idea to challenge ourselves in order to bring you even more tasty dishes to enjoy creating at home. Introducing our first cook-off challenge; where we invited the wonderful Sammi from Sammi’s Kitchen to go head to head with us in cooking up a unique recipe to get your taste buds tingling! The challenge for us both was to use our featured ingredients to each put together a different dish that you at home could easily create and follow along with. Tune in to Sammi’s social channels to find the delicious recipe she cooked up – linked below.



Featured Ingredients for this challenge:


Mozzarella di Bufala

Sun-dried Tomatoes

Salsiccia Toscana/Piccante

Extra Virgin Olive Oil


Any other ingredients needed to create your chosen dish were completely up to you. Here at Diforti we decided to also use our unique Red Ermes Rice in order to create some flavoursome Italian style Stuffed Peppers! The colours alone make this dish pop on the table and the wonderful aromas definitely get the tummy grumbling, great as a stand alone meal, as a sharing platter or even as an exciting party food! So let’s jump in to how you can create this at home!




A selection of Bell Peppers of your choice

Extra Virgin Olive Oil                                      A Pinch of Salt

Salsiccia Toscana 380g                                   Garlic & Herb dried Spices

Mozzarella di Bufala 125g                              Chilli Flakes (optional)

Sun-dried Tomatoes 180g

Red Ermes Rice 500g






STEP ONE: Preheat your oven to 170 (Fan) or Gas mark 5. While this is getting to temperature start preparing your ingredients. Chop the tops off the bell peppers as shown above, taking care to save the tops and cut out the centres including any seeds. Once these are hollowed out leave to one side and you can prepare the mozzarella and salsiccia. Drain the mozzarella di bufala and place on a paper towel to soak up any excess liquid (this helps it to melt a lot better too.) We can revisit the mozzarella later in the recipe. Slice apart the sausages and cut away the outer skin to reveal the meat inside. This can then be broken apart into a dish ready to cook later. Lastly if desired, cut the sun-dried tomatoes into smaller chunks and leave covered by the oil in the original container.


STEP TWO: Bring a saucepan of water with a pinch of salt added to the boil and follow the instructions on the packet to cook the red ermes rice. This should take 30 MINS to simmer away. While the rice is cooking you can start to put together the other parts of your dish. Prepare a large baking dish for the peppers to bake in and arrange the hollowed out peppers ready to add your stuffing. Once the rice is cooked follow the instructions to drain the rice and put to one side while you prepare the next part of the dish.



STEP THREE: Heat some extra virgin olive oil in a pan over medium heat and add the salsiccia meat that was prepared earlier. Add the garlic & herb dry spices so they can mix well with the salsiccia. This is also the stage that if preferred you can add chilli flakes. Continue to cook until the meat is starting to brown. Next stir in the sun-dried tomatoes that you chopped earlier including the oil from the original container. Continue stirring together and cook for another 2-3MINS. Once everything is mixed well and the salsiccia is cooked add in the rice and stir for a further 1 MIN.



STEP FOUR: Now is the time to spoon the mix into the hollowed out peppers. Add a spoonful in each and then break small pieces of the mozzarella you prepared earlier to add in to each of the peppers. Continue in this pattern to fill up the peppers with your preferred amount of mozzarella and mixture. Then place the tops of the peppers you saved back on top of the peppers and fill the bottom of the baking dish with water. This should cover a small amount of the bottoms of each pepper. Place into the oven to bake for 25-30 MINS or until the cheese is melted through.



It is finally time to enjoy your hard work and dig in! You will want to grab a few pics before devouring to show off your wonderful creation later and be sure to tag us as well with @difortis on Instagram or Facebook because we love seeing what you create with our products at home! Let us know on our social media what you thought of our recipe and also don’t forget to check out Sammi’s recipe below to get another dish using the same featured ingredients. Don’t forget to vote on which is your favourite and share with anyone who is a foodies or loves cooking!


Sammi’s Recipe Link: https://www.instagram.com/p/CFNInquFZnd/

Sammi’s Social Media:



Sammi’s Salsiccia Toscana & Sun-dried Tomato Linguine Recipe Sneek Peek!



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