Pointed Peppers Stuffed with Cheese on Bed Of Vegetables

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 50 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

For the vegetables: (vegetable bed)

  • 3 zucchini
  • 200 g paprika, pickled in vinear and rilled, out the jar
  • 300 g mushrooms, fresh
  • 800 g tomatoes, chunky, corresponds to 2 small cans
  • 4 teaspoons olive oil

For the filling:

  • 400 g sheep cheese, possibly feta
  • 400 g cream cheese, rainy, liht
  • 100 g pizza cheese, rated, liht
  • 4 tablespoon cream cheese, 0.3% fat
  • 2 cloves garlic)

For seasoning:

  • salt and pepper
  • Paprika powder
  • rosemary
  • thyme
  • oregano

Also:

  • 8 pointed peppers, red
  • 1 bunch spring onions, the white for the bed vegetables, the green for the filling
Pointed Peppers Stuffed with Cheese on Bed Of Vegetables
Pointed Peppers Stuffed with Cheese on Bed Of Vegetables

Instructions

  1. Cut the zucchini, the pickled pepper, the mushrooms and the white of the spring onions into small pieces and place in a bowl. Drain the canned tomatoes and add. Season the vegetables vigorously with salt, pepper and the herbs, mix well and distribute evenly in a high baking sheet (baking tray). Drizzle the vegetables with the olive oil and place in the oven preheated to 220 ° C.
  2. In the meantime, wash the pointed peppers, pat dry, cut a slot in the pod and remove the seeds. Possibly just cut off the stalk.
  3. For the filling, mash the sheep cheese well. Sheep`s cheese is better than feta because it is much creamier. Mix the mashed sheep`s cheese with the other types of cheese and cream cheese. Cut the remaining green of the spring onion into very fine rings, squeeze the garlic and add both. Season the filling with pepper, paprika and herbs. The addition of salt is not absolutely necessary due to the sheep`s cheese. It is best to try the cheese mixture and season it if necessary: it must taste strongly flavored.
  4. Fill the peppers with the cheese mixture. Take the other vegetables out of the oven, stir and distribute evenly on the baking tray again. Place the filled peppers on top and put the tray back in the oven. Bake the vegetables for another 35-40 minutes. If necessary, cover the pods with aluminum foil halfway through the baking time so that the peppers do not burn.
  5. After the time has elapsed, remove the tray, let the vegetables sit for about 10 minutes and finally serve.
  6. This goes well with rice or baguette.
  7. Notes: The vinegar peppers can also be left out or replaced with fresh ones. Then season the sheet vegetables with a little white balsamic vinegar after the baking time.

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