Vegetarian Stuffed Peppers Recipe
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bell Peppers | 4 |
| Potatoes | 400g |
| Zucchini | 300g |
| Cherry Tomatoes | 300g |
| Scamorza (Provola) Cheese | 220g |
| Fresh Thyme | To taste |
| Extra Virgin Olive Oil | To taste |
| Fine Salt | To taste |
| Black Pepper | To taste |
Instructions:
-
Begin by preparing the potatoes: place them in a pot of water and bring to a boil. Allow them to cook for 30-40 minutes, depending on their size. You can check their doneness by piercing them with a fork. Once they are tender, drain the potatoes and set them aside to cool slightly.
-
While the potatoes are cooking, clean the bell peppers. Use a mix of red, yellow, and green peppers, totaling approximately 850g. Without removing the stems, cut off about 2 cm from the top of each pepper to create a “lid.” Carefully hollow out the inside of the peppers by removing the seeds and the central membranes. Be gentle as you remove the filaments to avoid puncturing the peppers.
-
Next, prepare the zucchini by trimming the ends and grating them finely. Also, wash the cherry tomatoes and cut them into quarters.
-
Once the potatoes have cooled a bit, peel and mash them with a fork. Combine the mashed potatoes in a large bowl with the grated zucchini, chopped tomatoes, and fresh thyme. Season with salt and black pepper to taste.
-
Grate the scamorza (or provola) cheese and set it aside.
-
Now, itβs time to stuff the peppers. Spoon the prepared filling into each hollowed-out pepper, packing it well. Sprinkle a generous amount of the grated scamorza cheese over the top of the stuffed peppers.
-
Arrange the stuffed peppers in a baking dish. Place the “lids” on top of the peppers, then drizzle with a little extra virgin olive oil.
-
Preheat your oven to 180Β°C (350Β°F) and bake the stuffed peppers for about 25-30 minutes, or until the peppers are tender and the cheese has melted and turned golden brown.
-
Once the peppers are cooked, remove them from the oven and let them rest for a few minutes before serving.
These vegetarian stuffed peppers are a delicious, wholesome, and filling dish, perfect as a main course. The combination of creamy mashed potatoes, fresh zucchini, tangy tomatoes, and melted scamorza cheese creates a satisfying flavor profile that will impress anyone at the table. Enjoy!
