Marisa’s stuffed Peppers
Pane-Bistecca
My sister Marisa cooks: I grew pointed peppers in the garden and now they are ripe. They’ve grown really nice. So, I made stuffed pointed peppers.
I added 2 peppers and stuffed them with all kinds of vegetables and baked them with mozzarella and herbs. They tasted like summer and sunshine!
I added 2 peppers and stuffed them with all kinds of vegetables and baked them with mozzarella and herbs. They tasted like summer and sunshine!
Ingredients
4 pointed Peppers
2 Capsicum
1 Onion chopped
2 Carrot, chopped
1 Zucchini, grated
3 Tomatoes, diced
250 g Mushrooms, sliced
1-2 Mozzarella Balls (you could also use Feta)
Fresh Oregano
Salt and Pepper
Olive Oil
Instructions
1
Step 1
Put the tomatoes, zucchini, onion and carrots in a sieve and leave to drain lightly.
2
Step 2
Fry the mushrooms in a wide pan, then add the rest of the vegetables, except the capsicum and pointed peppers, to the pan, season and fry until soft.
3
Step 3
Halve the capsicum and pointed peppers and remove the cores. Place on a baking tray lined with baking paper.
4
Step 4
Spoon the vegetable filling into these halves and sprinkle with crumbled mozzarella and oregano.
5
Step 5
Bake in the oven at 220 C for approx. 10-15 minutes.
Notes
You can also add minced meat or rice if you wish!Here are mor guest entries from my sister Marisa:
Kashk-e Bademjan, Adas Polo, Kukuye Sabzi, Tah Chin, Apricot jam, Heart Zopf, Minestrone.
You can probably see what my sister specializes in, she cooks a lot of Persian/Iranian food!
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")