Stuffed Peppers
This stuffed bell pepper recipe has got a ten out of 10!
Servings: 4 people
Ingredients
- 4 Yellow bell peppers
- 400 gr Fiordilatte mozzarella cheese
- 50 gr Salt-cured capers
- 100 gr Black olives
- 40 gr Breadcrumbs
- 15 leaves Basil
- 3 tbsp olive oil
- Salt and Pepper
Instructions
- Thinly chop olives and capers.
- In a large mixing bowl, combine capers, olives and the diced mozzarella.
- Cut the bell peppers into two halves lengthwise.
- Remove the seeds and the membrane from inside. Wash and dry them carefully.
- Place them into a baking pan lined with parchment paper.
- Spoon the mixture with mozzarella into the bell peppers, sprinkle with chopped basil and breadcrumbs, drizzle with some olive oil.
- Pre heat the oven at 180° C (356°F) and roast for about 30 minutes.
- Eat them hot to fully enjoy stringy mozzarella.
Nutrition
Calories: 201kcal | Carbohydrates: 16g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 466mg | Potassium: 288mg | Fiber: 2g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 219mg | Calcium: 48mg | Iron: 1mg