Vegetarian stuffed peppers
- Gluten Free
- Energy Kcal 416
- Carbohydrates g 31.1
- of which sugars g 14.9
- Protein g 19.3
- Fats g 23.9
- of which saturated fat g 9.76
- Fiber g 5.2
- Cholesterol mg 56
- Sodium mg 752
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 80 min
- Serving: 4 people
- Cost: Low
Stuffed vegetables are a summer dish that’s always loved and appreciated by everyone. There are endless variations, and we’ve tried almost all of them! Here are just a few examples: rice-stuffed eggplant, Ligurian-style zucchini, stuffed friggitello peppers, meat-stuffed tomatoes... and then the one we’ve got for you today: vegetarian stuffed peppers! A real explosion of flavor, a riot of vegetables to savor either hot or at room temperature. Zucchini, potatoes, and cherry tomatoes along with scamorza cheese, become the ideal creamy and flavorful filling that combines perfectly with the soft shell of the bell peppers. Try your hand at these vegetarian stuffed peppers and serve them as part of a family lunch or dinner with friends, maybe alongside some other peppers stuffed with meat and sausage or rice!
How to prepare Vegetarian stuffed peppers
To make the vegetarian stuffed peppers, first put the potatoes on to boil 1. They’ll take around 30-40 minutes depending on how big they are (you can check the doneness by piercing them with a fork) and then allow to cool. In the meantime, you can start preparing everything else. Wash and dry the bell peppers: You’ll need 4 large peppers, around 2 lbs (850 g) in total; they may be red, yellow, and/or green peppers. Cut them across the top, around 1 inch (2 cm) from the end 2, leaving the stem in place, to create a sort of cup with a lid. Using a small knife, remove the parts with the seeds 3 in the bottom part of the peppers,
as well as the inner strands 4. Do this for all the peppers and then set aside. Trim the zucchini 5 and grate them using a coarse grater 6 to get a kind of fine julienne.
Then grate the scamorza 7 and wash and cut the cherry tomatoes into quarters 8; if they’re too small, just cut them in half. Rice the potatoes while they’re still warm 9,
add the cherry tomatoes 10, the grated zucchini 11, and nearly all of the scamorza 12; you’ll only need a little left over to put on top of the peppers before they go in the oven.
Stir everything with a wooden spoon 13, then season with salt, add the thyme leaves 14, and season with pepper 15.
Stir everything again until you get an even mixture 16. Next, arrange the peppers in a baking dish, remove the lids 17 for the time being, and fill them with the potato mixture 18.
Sprinkle with the scamorza you set aside before 19, put the lids back on the peppers, dress with a splash of oil 20, and cook them in a conventional oven preheated to 390°F (200°C) for 40 minutes. When they’re done cooking, take them out of the oven and serve your vegetarian stuffed peppers 21.
The vegetarian stuffed peppers can be stored for 1-2 days in the refrigerator. Not suitable for freezing.
Instead of scamorza, you can use another kind of cheese. If you prefer, you can also add hard-boiled egg!
If you follow a vegetarian diet that also excludes cheese made with animal rennet, you can replace this ingredient with a similar cheese made using vegetable rennet.