Peppers stuffed with cheese and zucchini
Votes: 1
Time: --
Complexity: easily
Complexity: easily
Recipe for peppers stuffed with cheese and zucchini.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large red peppers, halved lengthwise (seeds removed)
- 300 g sliced mozzarella
- 1 finely chopped zucchini
- 4 tablespoons pesto sauce
- 12 cherry tomatoes, halved
- 4 finely chopped garlic cloves
- 2 tbsp. l. olive oil
- 500 g boiled rice
- 4-5 tbsp finely chopped parsley and basil
- Salt and ground black pepper
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Season the inside of the peppers with salt and pepper and place them cut-side up on a baking sheet.
- Combine mozzarella with zucchini, pesto, tomatoes, and garlic. Season with salt and pepper. Stuff the pepper halves. Drizzle with oil and bake for 15-20 minutes.
- Meanwhile, heat the remaining oil in a large nonstick skillet, add the rice, and sauté over low heat for 3-4 minutes. Add the herbs, stir, and remove from heat. Season with salt and pepper and serve warm with the stuffed peppers.
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