{"id":14328,"date":"2019-05-23T05:15:36","date_gmt":"2019-05-23T04:15:36","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/05\/23\/pepperoni-ripieni\/"},"modified":"2024-11-14T11:27:31","modified_gmt":"2024-11-14T03:27:31","slug":"pepperoni-ripieni","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/05\/23\/pepperoni-ripieni\/","title":{"rendered":"Pepperoni ripieni"},"content":{"rendered":"

Gefuelltes Gemuese ist fein. Der Vorteil ist, man kann wirklich alles benuetzen, Fleisch, Wurst, anderes Gemuese, Kaese etc. Zum Fuellen eignen sich viele Gemuesearten. Zum Beispiel Auberginen, Tomaten, Zwiebeln, Pilze, Zucchini, Zucchiniblueten, und natuerlich auch Pepperoni. Ich habe sie mit Gemuese gefuellt und fein ueberbacken. Sie sind einfach zu machen, koennen super vorbereitet werden und dann schiebt man sie nur noch in den Ofen!<\/p>\n

************<\/p>\n

Stuffed vegetable is good! Actually, you can use anything to fill them, meat, sausage, other veggies, cheese etc. You can fill lots of different vegetables like eggplants, tomatoes, onion, mushrooms, zucchini, zucchini flowers and of course pepperoni\/capsicum. I filled mine with other vegetables. Then I just put them into the oven. They are simple to make, and you can prepare them in advance and then just bake them later. <\/em><\/p>\n

\"\"<\/p>\n

Fuer 4 Personen als Beilage:
\n4 Pepperoni
\n400 g weisse und braune Champignons
\n3 Knoblauchzehen
\n1 Bund Petersilie
\n100 g gefrorene Erbsen
\n2 Fruehlingszwiebeln
\nSalz und Pfeffer
\nRosmarin
\nPaprika
\nChili Flocken
\n100 g Saure Sahne
\n50 g Sahne
\nOel zum Braten<\/p>\n

Den Stil der Pepperoni etwas kuerzer schneiden, so dass man sie mit dieser Seite nach unten gerade in einer gebutterten Gratinform aufstellen kann. Dann den Oberteil gerade abschneiden, die Samen und weissen Teile drin heraus nehmen. Die Deckel neben die Pepperoni in die Gratinform legen.
\nDen Knoblauch pressen und in wenig Oel anbraten. Die Pilze waschen und klein schneiden. Zum Knoblauch in die Pfanne geben und mitbraten. 5 Minuten koecheln lassen, dann die Erbsen, die gehackte Petersilie und die gehackten Fruehlingszwiebeln zugeben. Gut wuerzen und nochmals 5 Minuten koecheln lassen. Diese Mischung in die Pepperoni fuellen. Die Saure Sahne mit der Sahne mischen und wuerzen. Diese Mischung in die Pepperoni giessen und alles in den Ofen geben. 40 Minuten im 180 C Grad Ofen backen. Den Deckel auflegenn und heiss servieren.<\/p>\n

Die Fuellung kann fuer alle anderen Gemuesearten auch verwendet werden.<\/p>\n

************<\/p>\n

For 4 Persons as side-dish:<\/em>
\n4 Pepperoni\/Capsicum<\/em>
\n400 g white and brown Button Mushrooms<\/em>
\n3 cloves of Garlic<\/em>
\n1 Bunch Parsley<\/em>
\n100 g frozen Peas<\/em>
\n2 Spring-Onions<\/em>
\nSalt and Pepper<\/em>
\nRosemary<\/em>
\nPaprika<\/em>
\nChili Flakes<\/em>
\n100 g Sour Cream<\/em>
\n50 g Whipping Cream<\/em>
\nOil for frying<\/em><\/p>\n

Leave the stems on the capsicum but cut it a little shorter, so the capsicum can stand upright on that side. Cut off the tops, remove the seeds and the white skins inside. Place them upright in a greased ovenproof dish. Put the cut tops next to them into the gratin dish.<\/em>
\nCrush the garlic and fry in a little oil. Wash and slice the mushrooms and add them to the garlic. Fry for 5 minutes then add the peas, the parsley and spring onions. Cook for 5 more minutes and season to taste with salt, pepper, chili flakes, rosemary and paprika powder. Fill the mixture into the capsicums. Mix the sour cream with the whipping cream and season to taste. Pour the cream mixture into the capsicums. Bake in the oven at 180\u00b0C for 40 minutes. Put the capsicum lid on top and serve. <\/em><\/p>\n

You can use this filling for any other stuffed vegetable. <\/em><\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Gefuelltes Gemuese ist fein. Der Vorteil ist, man kann wirklich alles benuetzen, Fleisch, Wurst, anderes Gemuese, Kaese etc. Zum Fuellen eignen sich…<\/p>\n","protected":false},"author":5,"featured_media":163358,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,76,1280,22,54,123,153,23],"tags":[26,58,126,157,27],"class_list":{"0":"post-14328","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-side-dish","9":"category-europa","10":"category-vegetables","11":"category-italien","12":"category-capsicum","13":"category-mushrooms","14":"category-vegetarisch","15":"tag-gemuse","16":"tag-italien","17":"tag-peperoni","18":"tag-pilz","19":"tag-vegetarisch","20":"post_format-post-format-gallery"},"yoast_head":"\nPepperoni ripieni - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/05\/23\/pepperoni-ripieni\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pepperoni ripieni\" \/>\n<meta property=\"og:description\" content=\"Gefuelltes Gemuese ist fein. 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