There is nothing better than a veggie option for anyone that follows this type of diet, and vegetarian stuffed peppers are a treat.
Prep: 30 minutes
Cook: 80 minutes
Difficulty level: easy
- 4 large peppers
- 400 g potatoes
- 300 g zucchini or courgettes
- 300 g cherry tomatoes
- 220 g mozzarella
- thyme to taste
- salt up to taste
- black pepper to taste
- extra virgin olive oil as needed
First, boil the potatoes. It will take about 30-40 minutes depending on their size (test by piercing them with the prongs of a fork) and then let them cool.
In the meantime wash the peppers and dry them: you will need 4 large peppers, about 850 g the total weight of red, yellow, and green. Without removing the stem, cut about 2 cm of the upper part, in order to obtain a sort of cup with the lid. Using a small knife, remove the part with the seeds from the bottom side and the internal filaments. Repeat the same operation for all the other peppers and set aside.
Trim the courgettes and grate them using a grater with wide holes, in order to obtain a very fine sort of julienne.
Thinly slice the mozzarella, wash and cut the tomatoes into quarters; if they are too small, only make them halfway.
Mash the now warm potatoes, add the cherry tomatoes, the grated courgettes, and almost all the mozzarella, you will have to keep just a little to put on the peppers before cooking in the oven.
Mix everything with a wooden ladle, then add salt, add the thyme leaves and pepper.
Mix everything again until the mixture is uniform. Then place the peppers in a baking dish, move the top cover for a moment and fill them with the potato cream.
Sprinkle with the mozzarella cheese kept aside before, close with the lids, season with a drizzle of oil, and bake in a preheated static oven at 200 ° for 40 minutes.