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Stuffed Peppers
(0 votes)
Difficulty:
easy
Preparation:
40 min.
Preparation
ready in 1 hr 10 mins
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Ingredients
for
6
- Ingredients
- 400 grams Angel hair
- salt
- 1 stalk Leeks
- 2 Zucchini
- 2 garlic cloves
- 2 Tbsps olive oil
- 6 Bell pepper (two of each, yellow, red, green)
- 200 grams grated Emmentaler cheese
- ½ tsp Red pepper flakes
- freshly ground peppers
- 200 grams Mozzarella
- 500 milliliters Vegetable broth
Preparation steps
1.
Preheat the oven to 200°C (approximately 400ºF).
2.
Cook the pasta in salted water until al dente and then drain.
Halve the leeks lengthwise, rinse, shake dry and cut into thin strips. Rinse finely grate the squash. Separate the garlic cloves and chop finely.
3.
Place the bell peppers close together in a baking dish and drizzle with half the vegetable broth. Replace the pepper lids and pour the remaining broth into the dish.
4.
Bake in the oven for about 30 minutes.
Serve immediately.
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