Peppers stuffed with vegetables, mushrooms and scamorza: a unique and tasty dish!

Peppers stuffed with vegetables, mushrooms and scamorza: a tasty dish that everyone will like, to be proposed also with guests for lunch or dinner. A delicate and light taste, they are delicious even cold!

A tasty but dietary recipe that you can eat lightly!

Ingredients for the preparation of stuffed peppers:

  • 4 large peppers
  • 400 grams of potatoes
  • 300 grams of zucchini
  • 1 onion
  • 1 carrot
  • 1 tomato for garnish
  • 300 grams of mushrooms
  • 200 grams of smoked scamorza
  • 4 slices of scamorza
  • 80 grams of parmesan
  • Salt to taste
  • pepper as needed
  • extra virgin olive oil
  • breadcrumbs to taste


Wash the peppers thoroughly and empty them from the seeds. In the same way, proceed with the peeling of the other vegetables. Grate the courgettes in a bowl, salt and set aside. Cut the mushrooms, onion and carrot into small pieces (like sautéed for instance); leaving some mushroom cut into slices to be inserted here and there in the filling.

Place a drizzle of oil in a large pan and sauté the vegetables, first the onion, carrot and mushrooms then add the squeezed courgettes last. As soon as the vegetables have browned, salted and peppered. Remove from the heat.

Mash the potatoes and reduce them to puree and add the sautéed vegetables, the Parmesan (leaving a few spoons for the final sprinkling) and the chunks of scamorza. Mix everything and if necessary add breadcrumbs to make the dough a little more solid. Taste and if necessary add another pinch of salt and pepper.

Now fill the peppers also inserting the sliced ​​mushrooms and finishing with a slice of scamorza cheese, a slice of tomato and a sprinkling of parmesan.

Put the peppers in the oven in the central part at 200 degrees for 40 minutes or until they are well cooked and the surface will have a golden color.

Also keep for 2 days in the refrigerator.

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