Baked vegetarian stuffed peppers: the easy and tasty recipe with vegetables and mozzarella cheese

Name: Baked vegetarian stuffed peppers: the easy and tasty recipe with vegetables and mozzarella cheese
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Cuisine: En
Ingredients: 2 large peppers; 7 oz zucchini, diced; 7 oz eggplant, diced; 1 small onion; 1 mozzarella ball, well drained; ⅓ cup grated Parmesan cheese; ⅓ cup breadcrumbs; 5 tbsp tomato purée; Extra-virgin olive oil to taste; Salt to taste; Black pepper to taste; Fresh basil to taste (optional)

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Main Dish

Very Easy

55 min

507 Kcal

Colorful, fragrant and irresistibly creamy: vegetarian stuffed peppers are a great classic of Italian cuisine, perfect for bringing flavor and simplicity to the table. Soft and lightly au gratin baked peppers hold a rich filling of zucchini, eggplant, stringy mozzarella and Parmesan cheese for a truly tempting mix of Mediterranean flavors. The fragrance of fresh basil, the sweetness of tomato puree and the crispy surface of breadcrumbs make these stuffed peppers ideal for a family lunch, a tasty dinner or a savory buffet. An easy and tasty vegetarian recipe that will win everyone over with its soft, stringy filling and full of character.

Materials

Baking dish
Knife
Cutting board

Preparation

Preparation15 min

Cook time40 min

Wash peppers, cut in half lengthwise and remove seeds and inner filaments.
Cut zucchini and eggplant into small cubes and finely chop onion.
Brown the vegetables in a pan with extra virgin olive oil for 12 minutes, stirring often.
Add tomato puree, adjust salt and pepper, and cook for another 2-3 minutes.
Transfer vegetables to a bowl and add mozzarella cheese, Parmesan cheese, breadcrumbs, and chopped basil (if desired). Mix well until smooth.
Stuff the peppers with the filling, press with a spoon, and level the surface.
Place peppers in a baking dish lightly greased with olive oil. Add bread crumbs on top and top with a drizzle of oil.
Bake in a ventilated oven (preheated) at 370°F/190°C for 40 minutes, until peppers are soft and golden brown.
Vegetarian stuffed peppers are ready. Serve hot or slightly warm.

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FAQ ❓

Which peppers to choose to make stuffed peppers?

Prefer red or yellow peppers, which are sweeter, fleshy and perfect for making soft and flavorful vegetarian stuffed peppers.

Can vegetarian stuffed peppers be made in an air fryer?

Yes, stuffed peppers in air fryer come out great! Bake at 350°F/180°C for about 18-22 minutes, checking the cooking time in the last few minutes. To get a more golden and crispy surface, increase to 370°F/190°C in the last 3-4 minutes. If the peppers are very large or particularly meaty, they may take a few minutes longer.

What are the benefits of vegetarian stuffed peppers?

Vegetarian stuffed peppers are rich in vitamins, fiber and minerals from zucchini, eggplant and tomato. A light and nutritious dish.

Can I prepare stuffed peppers in advance?

Yes, preparing stuffed peppers in advance allows you to enhance the flavors. Store in the refrigerator and reheat in the oven before serving.

What variations can I make for stuffing peppers?

Customize the stuffing of peppers by adding rice, quinoa, legumes or other seasonal vegetables. For a classic version, use ground meat or sausage.

How to store leftover stuffed peppers?

Store stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before consuming.

Can stuffed peppers be frozen?

Yes, freezing stuffed peppers already cooked and well chilled allows you to store them for up to 2 months without losing flavor or texture.

Nutrition

for 1 serving / for 100 g

Calories: 507Kcal

Carbo: 35.1g
Total fat: 27.5g
Saturated fat: 11.9g
Proteins: 25g
Fibers: 8.9g
Sugar: 14.2g
ProPoints: 13
SmartPoints: 18

Nutritional information for 1 serving (520g)

Cookware

oven

burner

Attributes

Suitable for freezing

Keep refrigerated

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Daniele Mainieri

Every day I immerse myself in the world of cooking, looking for new recipes and flavors to share: from grandma's dish to the latest food trends. I have been working in food communication for over 10 years!

Comments

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