Stuffed Peppers are a tasty main course served throughout whole Italy.
It consists in small sweet bell peppers, filled with cheese and a rich vegetable stuffing, cooked in the oven.
They can also be prepared with meat filling.
The ingredients for 2 servings are:
4 Fist-sized Sweet Bell Red Peppers
100 gr. Parmesan Cheese
1 Large Eggplant
400 gr. Tomato Sauce
30 gr. Basil
Salt and Pepper
50 gr. Onion
100 gr. Diced soft cheese (Provolone)
The process for this recipe is:
Cut the Head of the peppers and keep it by side. Remove the seeds from the peppers and discard the white inner parts that are bitter.
Wash and cut the vegetables in small dices and put the diced eggplant in a colander with a pinch of salt.
Pour some oilve oil in a nonstick large pan and put on medium heat.
Rinse the eggplant and dry it down with a paper tissue.
Stir fry the courgette, the olives and the eggplant, then after two minutes add the sliced onion and after 2 more minutes add the tomato sauce. Break the basil leaves with your hands and add them in the tomato sauce.
Cook for about 10 minutes, until the vegetables are soft.
Pour the vegetables in a bowl and add salt, pepper and the ground Parmesan cheese.
Lay the peppers on a baking sheet and fill them up layering the diced provolone cheese with the vegetables filling. One spoon of vegetables, then one of cheese, and so on.
Cover the stuffing using the head of the pepper as a lid.
Cook in preheated oven at 170°C for 40 minutes.
After the first twenty minutes, open the oven and add a spoon of tomato and Parmesan cheese on top, under the lid of the peppers, because the stuffing shrinks a bit while it is cooking.
Stuffed Peppers can be kept in the fridge for three days, or they can be frozen raw.
VIDEO ITALIAN STUFFED PEPPERS RECIPE
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