Filled Peppers In Tomato Sauce with Mozzarella and Parmesan in Oven

Filled Peppers In Tomato Sauce with Mozzarella and Parmesan in Oven

Baked Stuffed Peppers with Mozzarella and Parmesan in Tomato Sauce

• I have a particular fondness for peppers and enjoy preparing them in various ways, especially during the winter months. Stuffed peppers cooked in a pot are especially remarkable.; you can see the recipe here. You possess a Satarash Serbian side dish that is straightforward to prepare. The recipe is here.

• The ingredients in this recipe resemble those used for stuffed peppers, but include additional aromatic elements that enhance both flavor and presentation. It's perfectly acceptable to showcase your culinary creativity when hosting esteemed guests. This dish represents a delightful fusion of Italian and Serbian cuisine. Below is my method for preparing these peppers, which turn out exceptionally juicy and flavorful. I am confident that you will savor every bite. Weed Dill:

• This plant is highly beneficial and widely appreciated in Serbia for its health benefits. It imparts an exceptional aroma to various dishes such as green beans, peppers, toppings, and salads. When following the recipe, I opted for larger bell peppers, but you can easily use eight medium-sized peppers, half yellow and half red.

Filled Peppers In Tomato Sauce with Mozzarella and Parmesan in Oven

Ingredients: rectangular casserole, 40x30 cm.,simple, total time: 1 h 40 min., 8 people

For Peppers:

• 2 big red bell peppers, cleaned and halved in the middle

• 2 big yellow peppers, cleaned and halved in the middle

• 650 g minced meat/pork and beef

• 100 g rice or 2 coffee cups

• 1 big onion, finely chopped

• 1 carrot, finely chopped

• 3 cloves garlic, finely chopped

• 2 teaspoons ground red sweet pepper

• 1teaspoon salt

• 1 tsp pepper

• 1 egg

• 2 Tbsp fresh weed dill, finely chopped, or basil / or dry

• 1 tsp dry spice/Vegeta

• 1 Tbsp fresh primrose, finely chopped

• Parmesan cheese, grated to taste, for sprinkling

• 2 mozzarella, cut into thin slices

Spray:

• 4 Tablespoons of vegetable oil

• 3 Tablespoons of flour

• 1 teaspoon red ground pepper

• 200 ml tomato peel

• 250-300 ml of water

• 2 garlic cloves, finely chopped

• 1/2 tsp of salt

• 1 Tsp of sugar

• 2 tsp dry parsley/ or fresh, finely chopped

• 2 tsp fresh dill weed, finely chopped, or basil/ or dry

Filled Peppers In Tomato Sauce with Mozzarella and Parmesan in Oven

Preparation:

1. Assemble all ingredients as outlined previously.

2. Set aside the peppers, which have been cleaned and halved, while preparing the filling.

Fill:

1. Heat a small amount of oil in the pan over medium heat.

2. Add chopped onions and sauté for 2 minutes, then incorporate a dry spice or Vegeta.

3. Next, add finely chopped carrots and sauté for 5 minutes. Then, add minced meat, rice, red ground pepper, salt, black pepper, garlic, and primrose.

4. Thoroughly mix all ingredients and cover the pan.

5. Cook for approximately 10–15 minutes, adding a little water if necessary to allow the rice to expand.

6. Once the water has evaporated and the rice has slightly expanded, turn off the heat, add one egg, and stir quickly. Adjust seasoning as needed.

7. Use this mixture to fill the peppers.

8. Fill each half of the pepper to the top and arrange them side by side in an oiled pan.

9. If any filling remains, distribute it between the peppers.

10. Once the peppers are filled, sprinkle chopped mozzarella over them in several spots.

11. Finish by sprinkling dill over the mozzarella, or use basil as an alternative if dill is unavailable.

12. Preheat the oven to 180°C.

13. Prepare a sauce to pour into the pan.

14. This sauce should not be poured over the peppers and filling.

Spray:

1. Pour oil into a deep, smaller pot and heat it. Add finely chopped garlic and fry for 20 seconds, then add flour, stirring constantly.

2. Once the flour turns brown, add 1 teaspoon of ground red pepper, stir quickly, and then add 200 ml of peeled tomatoes, 150-200 ml of water, sugar, and either dried or fresh parsley, basil, or dill.

3. Stir until the mixture is well combined into a cohesive mixture. It should not be too thick; a slightly more liquid consistency is preferable. Once ready, pour the mixture into the tray with the peppers, ensuring it does not cover the peppers and filling.

4. Cover the prepared peppers with aluminum foil and bake at 180 °C for approximately 45–60 minutes, depending on your oven.

5. During baking, monitor the liquid in the casserole and, if necessary, add a little water and gently shake.

6. Fifteen minutes before completion, remove the aluminum foil, take out the casserole, and sprinkle grated Parmesan cheese over the filling of each pepper to taste. (I used 4 tablespoons.) Return to the oven and continue baking until done.

7. Once the peppers are cooked and the sauce has thickened, remove them from the oven and garnish with chopped fresh parsley. Serve warm.

Filled Peppers In Tomato Sauce with Mozzarella and Parmesan in Oven

Buon appetito!

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