Stuffed bell peppers are one of my favourite dishes: light, healthy, easy to make and tasty! I like them stuffed with rice, peas, tomato sauce or saffron. Yesterday, I used courgettes (zucchini) and red onions for the filling. My recipe is extremely simple and pretty quick.
Ingredients (4 servings):
- 2 big bell peppers
- 2 courgettes (zucchini)
- 2 eggs
- 1 red onion
- 50 gr (1/2 cup) Gouda cheese (or any melting cheese)
- 50 gr (1/2 cup) Parmesan (or any hard cheese), grated
- 50 gr (1/2 cup) bread crumbs
- 2 tablespoons olive oil
- 1 clove of garlic (finely chopped)
First thing you want to do is grate the courgettes and chop the onion. Then heat two spoons of olive oil in a pan with finely chopped garlic for a few minute and lightly fry the onion. Add the courgettes, put salt in and cover. Let it cook for 10/15 minutes.
Meanwhile, cut the bell peppers in two, wash them and put them in a casserole. Chop the cheese. In a bowl, whip the eggs. At this point, the courgettes should be done. Put them in the bowl together with the chopped cheese, Parmesan and bread crumbs. Mix. Now you are ready to fill the bell peppers. It's also time to heat oven to 350 degrees F (175°).
After stuffing all the bell peppers, spread bread crumbs all over them and bake for 20 minutes.
After 20 minutes, this should be the result:
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