Vegetarian stuffed peppers in the oven: the easy and tasty recipe with vegetables and mozzarella cheese
Colorful, aromatic, and irresistibly creamy: vegetarian stuffed peppers are one of those Mediterranean recipes that we feel are very much our own. In this oven-baked version, with vegetables and mozzarella, they arrive at the table with all the flavor of Italian cuisine and the simplicity of classic home cooking.
Ingredients · Servings 2
- 2 large peppers
- 200g of zucchini
- 200 g of berenjena
- 1 small onion
- 1 mozzarella (well drained)
- 30g of Parmesan cheese (grated)
- 40g of breadcrumbs
- 5 tablespoons of crushed tomatoes (or fried tomatoes)
- Extra virgin olive oil
- Shall
- Ground black pepper
- Fresh basil (optional)
Method · 55 min
- We wash the peppers, cut them in half lengthwise (keeping the stem if we want a neater presentation) and remove the seeds and the white membranes from the inside.
- We cut the zucchini and eggplant into small cubes. We peel the onion and chop it finely.
- We heat a little extra virgin olive oil in a frying pan and sauté the vegetables for about 12 minutes, stirring frequently so that they cook evenly.
- Add the crushed tomatoes or fried tomato sauce, season with salt and pepper, and cook for another two or three minutes, until the mixture is well combined and slightly reduced.
- Transfer the vegetables to a bowl and add the diced and well-drained mozzarella, grated Parmesan, breadcrumbs, and, if desired, some chopped fresh basil. Mix well until you have a homogeneous filling.
- We fill the pepper halves with this mixture, pressing lightly with a spoon and smoothing the surface
- We place the peppers in a baking dish lightly greased with olive oil. We sprinkle a little more breadcrumbs on top and finish with a drizzle of oil.
- Bake in a preheated fan oven at 190ºC for about 40 minutes, or until the peppers are tender and the surface is golden brown.
- We serve them hot or slightly warm. And that's it!
