Yellow, red, green, peppers are found in a thousand varieties and colors. Stuffed then, they are tasty and colorful chests perfect for a summer family lunch or dinner with friends. But we see things necessary to prepare them.
4 large peppers
300 gr zucchini
200 gr scamorza
400 gr potatoes
300 gr cherry tomatoes
Goes up to
Extra virgin olive oil
To prepare the stuffed vegetarian peppers you must first boil the potatoes. Once cooked, let them cool.
Wash the peppers and dry them: you will need 4 large peppers, about 850 g the total weight between red, yellow and green.
Without eliminating the petiole, it cuts about 2 cm of the upper part, so as to obtain a sort of cup with the lid. From the part below using a knife also eliminates the part with seeds and internal filaments.
Cut the zucchini and grate, so as to obtain a lot of fine julienne.
Grate also the scamorza, wash and cut the tomatoes in four parts; if they are too small foul only in half.
Crush the now warm potatoes, add the tomatoes, the grated zucchini and almost all the scamorza.
You have to save only a little ‘to put on the peppers before cooking in the oven.
Mix everything with a wooden ladle, salt, add the leaves of thyme and pepper.
Stir again until you get a uniform mixture. Then arrange the peppers in a baking dish and fill them with the cream of potatoes.
Dust with the scamorza held aside before, close with the lids, season with a drizzle of oil and bake in a static oven preheated to 200 d. for 40 minutes. Finally bake and serve.
This timeless dish of southern home cooking, can also be served cold.