55🧑🏻‍🍳 Vegetarian Stuffed Peppers Recipe by Stefania La Cucina Stregata
Cooking Instructions 1 Cut the tops off the bell peppers about 1/2 inch from the stem to create a lid. Remove the white membranes inside. Place the peppers in a baking dish, drizzle with olive oil and sprinkle with salt, then use a brush to coat them evenly. Bake in a preheated oven for about 10 minutes. 2 Finely chop the onion, potatoes, and zucchini, then sauté them in a skillet for a few minutes. 3 Cut the mozzarella into small pieces, reserving 3 slices to place on top later. 4 Mix together the ricotta, chopped mozzarella, and grated Parmesan. Fill the peppers with this mixture, then top each with a slice of mozzarella. Cover with the pepper tops, pressing the filling gently inside. 5 Drizzle a little olive oil over the peppers. Add about 1/2 to 3/4 inch (1–2 cm) of water to the baking dish to prevent burning. 6 Bake at 400°F (200°C) for about 20 minutes. 1 Cut the tops off the bell peppers about 1/2 inch from the stem to create a lid. Remove the white membranes inside. Place the peppers in a baking dish, drizzle with olive oil and sprinkle with salt, then use a brush to coat them evenly. Bake in a preheated oven for about 10 minutes. 1 Cut the tops off the bell peppers about 1/2 inch from the stem to create a lid. Remove the white membranes inside. Place the peppers in a baking dish, drizzle with olive oil and sprinkle with salt, then use a brush to coat them evenly. Bake in a preheated oven for about 10 minutes. 2 Finely chop the onion, potatoes, and zucchini, then sauté them in a skillet for a few minutes. 2 Finely chop the onion, potatoes, and zucchini, then sauté them in a skillet for a few minutes. 3 Cut the mozzarella into small pieces, reserving 3 slices to place on top later. 3 Cut the mozzarella into small pieces, reserving 3 slices to place on top later. 4 Mix together the ricotta, chopped mozzarella, and grated Parmesan. Fill the peppers with this mixture, then top each with a slice of mozzarella. Cover with the pepper tops, pressing the filling gently inside. 4 Mix together the ricotta, chopped mozzarella, and grated Parmesan. Fill the peppers with this mixture, then top each with a slice of mozzarella. Cover with the pepper tops, pressing the filling gently inside. 5 Drizzle a little olive oil over the peppers. Add about 1/2 to 3/4 inch (1–2 cm) of water to the baking dish to prevent burning. 5 Drizzle a little olive oil over the peppers. Add about 1/2 to 3/4 inch (1–2 cm) of water to the baking dish to prevent burning. 6 Bake at 400°F (200°C) for about 20 minutes. 6 Bake at 400°F (200°C) for about 20 minutes. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Polo shevid with chicken Metis Bannock Vietnamese Beet Soup (Canh Củ Dền) Nürnberger Lebkuchen - German Gingerbread 79. Classic Doughnut - Donat Kampung Polo shevid with chicken Metis Bannock Vietnamese Beet Soup (Canh Củ Dền) Nürnberger Lebkuchen - German Gingerbread 79. Classic Doughnut - Donat Kampung Peach Please Avocado Salsa 🍑 🥑 Polo shevid with chicken Clean-Up-Fridge Curry Chicken Mazegohan Mango & Coconut Sorbet Stir-fried Cabbage & Black Fungus Banana Tapioca Pudding (Chè Chuối) Vietnamese Tofu Chive Soup Mango Tapioca Pudding Vietnamese Beet Soup (Canh Củ Dền) Tri-Colour Paratha Peach Please Avocado Salsa 🍑 🥑 Polo shevid with chicken Clean-Up-Fridge Curry Chicken Mazegohan Mango & Coconut Sorbet Stir-fried Cabbage & Black Fungus Banana Tapioca Pudding (Chè Chuối) Vietnamese Tofu Chive Soup Mango Tapioca Pudding Vietnamese Beet Soup (Canh Củ Dền) Tri-Colour Paratha