WHAT TO EAT TONIGHT

Stuffed peppers

After the cooking/consuming marathon that was Christmas, keep it simple with with one tray and minimal prep. Serve with a green salad and crusty bread

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After the cooking/consuming marathon that was Christmas, keep it simple with with one tray and minimal prep. Serve with a green salad and crusty bread

Posted

Brought to you in partnership with

  • Serves 4
  • Preparation time 20 minutes
  • Cooking time 30 minutes
  • Olive oil
  • 4 yellow peppers
  • 2 eggs
  • 1 tbsp grated Parmesan or Pecorino Romano
  • 2 x mozzarella balls (250g), diced
  • 1 tbsp capers
  • Leaves from 3 sprigs of flat-leaf parsley, chopped
  • Sea salt
  • 8 cherry tomatoes, halved
  • 2 tbsp breadcrumbs
  1. Preheat the oven to 180ºC/fan 160ºC/gas mark 4. 
  2. Grease the bottom of a ceramic baking dish (about 30 x 20cm) with about half a tablespoon of olive oil.
  3. Cut around the stalks of the peppers and pull them out, then cut the peppers in half lengthways and remove the seeds. Alternatively, you can leave the stalks in. Snugly position the pepper halves in the dish, in a single layer.
  4. Use a fork to mix together the eggs in a bowl and add half the Parmesan (or Pecorino). Mix in the mozzarella, capers, parsley, some salt and a drizzle of olive oil.
  5. Spoon the mixture into the pepper halves. Divide the tomato halves between the stuffed peppers, cut-side up. Dust with the rest of the Parmesan and the breadcrumbs, and drizzle on a bit more olive oil.
  6. Place the dish in the preheated oven for about 30 to 40 minutes. Use a fork or a cocktail stick to see if the peppers are properly cooked. Leave to cool before serving.

RECIPE EXTRACTED FROM MAMMISSIMA: FAMILY COOKING FROM A MODERN ITALIAN MAMMA

RECIPE EXTRACTED FROM MAMMISSIMA: FAMILY COOKING FROM A MODERN ITALIAN MAMMA

MAMMISSIMA: FAMILY COOKING FROM A MODERN ITALIAN MAMMA BY ELISABETTA MINERVINI

Published by Bloomsbury, photography by Jonathan Kennedy

£ 20.00

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Tagged in:
Vegetarian
Entertaining

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