Vegetarian stuffed peppers: inspired by my favorite Mexican dishes!

Vegetarian stuffed peppers: inspired by my favorite Mexican dishes…

Red, green and yellow, peppers are among the tastiest protagonists of summer dishes! Today we suggest a recipe for vegetarian stuffed peppers, a simple and tasty main course that is a real flavor bomb. Thanks to the filling made from vegetables such as zucchini, potatoes, cherry tomatoes and the addition of scamorza cheese, the perfect topping for the shell of peppers. Whether hot or at room temperature, vegetarian stuffed peppers will be perfect to be serevited during a family lunch or dinner with friends. All you have to do is prepare them, you will feel what goodness!

Ingredients :

• 4 Bell peppers (about 850g / 1.9 lbs)
• 400g / 14 oz Potatoes
• 300g / 10.5 oz Courgettes / Zucchini
• 300g / 10.5 oz Cherry tomatoes
• 220g / 7.8 oz Scamorza cheese (or smoked mozzarella)
• Fresh thyme, to taste
• Extra virgin olive oil, as needed
• Salt, to taste
• Black pepper, to taste

How to Prepare Vegetarian Stuffed Bell Peppers

1. Start by boiling the potatoes. This will take about 30-40 minutes depending on their size (test with a fork). When cooked, drain and let them cool slightly.
2. Meanwhile, clean 4 large bell peppers, totaling about 850g / 1.9 lbs (a mix of red, yellow, and green). Without removing the stem, cut about 2cm / 0.8 inches off the top to create a “lid”. Then empty the inside of the peppers, removing the core.
3. Carefully remove the inner membranes, taking care not to puncture the peppers.
4. Trim the ends off the courgettes and grate them using a large-holed grater.
5. Grate the scamorza cheese. Wash and quarter the cherry tomatoes (or halve if they’re very small).
6. In a large bowl, mash the cooled potatoes.
7. Add the cherry tomatoes, grated courgettes/zucchini, and most of the scamorza cheese to the potatoes. Reserve some cheese to top the peppers before baking.
8. Mix everything together, then season with salt, add fresh thyme leaves, and black pepper.
9. The filling is now ready. Arrange the peppers in a baking dish, setting the “lids” aside.
10. Fill the peppers with the potato mixture.
11. Sprinkle the reserved scamorza on top, replace the “lids”, and drizzle with olive oil.
12. Bake in a preheated oven at 200°C / 400°F (static oven) for about 40 minutes.
13. Remove from the oven and serve your vegetarian stuffed bell peppers.

Bon Appetit!