Peppers Stuffed with Vegetables

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Peppers Stuffed with Vegetables
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
4
Fat (for the pan)
250 grams
80 grams
black, pitted Olives
3 sprigs
3 sprigs
3 sprigs
2 sprigs
5 tablespoons
freshly grated Parmesan
1 scoop
Fresh mozzarella (125 grams)
freshly ground Pepper
Balsamic vinegar (for drizzling)

Preparation steps

1.
Preheat the oven to 200 ° c upper and lower heat.
2.

Rinse and halve bell peppers, remove seeds and ribs. Arrange peppers in a buttered baking dish, cut side up. Rinse tomatoes and drain olives. Rinse herbs, shake dry and pluck off leaves. Peel garlic and chop finely. Mix with herbs, 3 tablespoons of olive oil and Parmesan.

3.

Drain mozzarella and cut into small pieces, Arrange tomatoes and olives in pepper halves, top with herb mixture and mozzarella. Season with salt and pepper and bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes.

4.

Arrange peppers on a plate and drizzle with olive oil and Baslsamico. Serve.