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Filled Peppers In Tomato Sauce with Mozzarella and Parmesan in Oven

Updated: Feb 19

  • Personally, I love peppers. I love to prepare them in various ways, especially in the winter. Stuffed peppers in a pot are phenomenal, you can see the recipe here, you have a Satarash Serbian side dish that is easy to make, the recipe is here. The ingredients in this recipe are similar to those for stuffed peppers, but there are other fragrant additives, they are extremely tasty and decorative. It isn't bad to express someone when your dear guests come. This is a fantastic combination of Italian-Serbian cuisine. Here is the recipe how I prepare them, peppers are incredibly very juicy and delicious! I believe you will enjoy every bite. Weed Dill is a great plant and healthy. It is widely used in Serbia, it gives a phenomenal aroma to some dishes, for example:green beans peppers, toppings, and salads. Follow recipe. I used bigger bell peppers here, but you can comfortably buy 8 medium halves yellow, half red.

Ingredients: rectangular casserole, 40x30 cm. very easy, total time: 1 h 40 min., 8 people
  • 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 teaspoon 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 sprinkle

  • 2 mozzarella, cut in 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, finely chopped

  • 1/2 tsp of salt

  • 1 Tsp of sugar

  • 2 tsp dry parsley/ or fresh finely chopped

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

Preparation:
  1. Prepare all the ingredients as described above.

  2. Put the peppers that you cleaned and cut in half on the side while making the filling.

Fill:

  1. Put a little oil in the pan and heat over a moderate heat.

  2. Put chopped onion and fry for 2 minutes, add a dry spice/Vegeta.

  3. Then add finely chopped carrot fry for 5 minutes, then add minced meat, rice, red ground pepper, salt, pepper, garlic, and primrose.

  4. Mix all the ingredients well and cover the pan.

  5. Cook for about 10–15 minutes, if necessary, add a little water for the rice to swell.

  6. When the water evaporated, the rice a little swelled, finally, turn off the heat, add 1 egg and stir quickly. Control the taste if you need spices.

  7. You will fill the peppers with this filling.

  8. Fill each half the paprika to the top, and arrange next to each other in an oiled pan.

  9. If you have leftover filling, pour the rest between the peppers.

  10. At the end, when you have filled the peppers to the top, spread the chopped mozzarella on the leaves in several places.

  11. When you're done, spray with weed dill if you have, on the top of mozzarella (if you don't have this spice, you can use basil and replace with this spice).

  12. When you are done, turn on the oven and heat to 180 °C.

  13. Now you will immediately make a spray that you will pour into the pan.

  14. This spray does not go over top the peppers and filling!

Spray:

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

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

  3. Stir until the mixture is well combined into a compact mixture. The mixture should not be very thick, it is better to be a little more liquid. When the powder is ready, pour into the tray with the peppers, the powder doesn't go over the peppers and filling!

  4. Put the prepared peppers covered with aluminum foil to bake at 180 °C for about 45–60 minutes, depend on oven.

  5. During this time, control the liquid in the in a casserole and, if necessary, add a little water and little shake.

  6. Fifteen minutes before the end, remove the aluminum foil, remove the casserole and pour over the filling of each pepper grated Parmesan cheese to taste. (I have put 4 Tablespoons), return in oven and continue to bake until is done.

  7. When the peppers are cooked and the sauce thickens, take them out of the oven and sprinkle with chopped fresh parsley. Serve warm.

Buon appetito!

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  • I would be happy if you would comment on my recipes and put like.

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