Stuffed Peppers with Mozzarella Cheese

Rating: 3.33 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Boil the eggs for ten minutes. Cut a lid off the bell bell pepper and remove the seeds. Put the peppers in boiling water and pre-cook for two to three minutes. Take out and drain. Cut the bell pepper lid, mozzarella and ham into cubes. Remove eggs from shell, chop and mix with mozzarella and ham. Cut the basil into strips. Stir half of the basil and half of the capers into the filling. Season with salt and pepper and fill in the peppers.

Place the peppers in an ovenproof dish. Pour in wine and clear soup and sprinkle the diced peppers from the lid into the dish. Bake in a heated oven at 200 degrees, fan 170 degrees, gas mark 3 for about 45 minutes. Put the peppers on plates and keep warm. Blend the sauce and butter with the hand blender so that there are still pieces of paprika left. Fold in remaining capers and season with salt, pepper and sugar.

Pour over peppers and sprinkle with remaining basil.

Serve with: Italian white bread

Nutritional values: per unit 450 calories, 30 g fat

Notes: with half peppers, open-face, taste.

Tip: always use an aromatic prosciutto, it will add a wonderful touch to your dish!

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