I’ve always thought of peppers as a rather heavy food, especially if stuffed!
That’s so wrong!
If you are looking for a smart and light second course (almost one-plate meal), with delicate flavor and without too much fat, this recipe is for you.
Simple ingredients for a top lunch.
SERVES 4 PEOPLE
READY IN 1 h
7,4 oz boiled rice
1 tablespoon chopped onion
2 tablespoons extra virgin olive oil
3 handfuls fresh or frozen peas
1 tablespoon water
2.8 oz diced ham
3 tablespoons Parmigiano cheese
4,2 oz smoked scamorza cheese
Salt and Pepper to taste
4 medium sized peppers, low and wide in shape
STEP 1: COOK PEAS
Brown onion in oil. Add peas, water and cook over medium heat for about 7-8 minutes covering the pan with a lid.
Add ham and cook 2 more minutes.
STEP 2: MAKE THE FILLING
Place in a bowl: rice, egg, Parmigiano cheese, scamorza cheese peas and ham. Season with salt and pepper.
STEP 3: CUT THE PEPPERS
Wash the peppers, cut the upper part and remove the seeds.
STEP 4: FILL THE PEPPERS
Brush the inside of the peppers with oil and season with salt.
Fill the peppers ith the fillinf previously prepared and place them in a baking sheets brushed with oil.
Close with the upper part and season with salt, pepper and oil.
STEP 5: COOK
Cook the peppers in preheated oven at 200°C for about 45 minutes.
#getBready & enjoy your meal