Stuffed peppers with cheese
Instructions
Thoroughly wash the peppers, cut the top cover and helping you with a Pocket knife, give the white ribs and seeds being careful not to damage the pulp.
Boil for 5 minutes in salted water, then drain them and let them drain well and pat dry with a paper towel.
Grease the baking dish and arrange the peppers in the foot well combined.
In a skillet heat the oil and then add the finely chopped onion, trimmed and just seems to take color, add the mushrooms, stir and let simmer for five minutes.
At this point add the chopped nuts, herbs and coarsely chopped tomatoes, adjust with salt and pepper and let stand for a few minutes.
Transfer the mixture into a bowl and let cool; then add the lightly beaten egg and mix the mixture carefully.
Fill each pepper with a spoonful of stuffing, cut the mozzarella into four slices place on peppers.
Passed the dish in the oven is already hot (180 degrees) for 25-30 minutes, then baked and served hot immediately in pan.
Ingredients and dosing for 4 persons
- 4 rather large peppers
- 225 g of cultivated mushrooms
- 50 g of mozzarella
- 1 egg
- 1 onion
- 100 g of pine nuts and chopped hazelnuts
- 100 g of peeled tomatoes
- 1 tablespoon of dried herbs
- 2 tablespoons of olive oil
- Salt
- Pepper