Vegetarian stuffed peppers

Tasty and stringy, vegetarian stuffed peppers are as simple to make as they are to customize. Here is our recipe.

The vegetarian stuffed peppers that we are preparing today are a dish based on potatoes and cheese flavored with aromatic herbs and then gratinated in the oven. This is an easy and perfect recipe for preparing a tasty and tasty dish even a few hours in advance.

There is no more versatile recipe than stuffed peppers and vegetarian ones are certainly no exception. Starting from our "basic" recipe it is simple to obtain always different and tasty preparations . We will leave you all our recommendations at the end so that you can choose the flavor combination you prefer.

Preparation of vegetarian stuffed peppers

1. First, peel the potatoes , cut them into quarters and cook them in a pan full of salted water until they are tender. It will take about 20-25 minutes. You can test their doneness by skewering them with the tines of a fork.
2. In the meantime, wash the peppers well, cut them in half lengthwise and remove the seeds and internal filaments.
3. Season the inside with a pinch of salt and set them aside for a moment.
4. Once the potatoes are ready, mash them with a fork and let them cool. Then add the chopped parsley, the diced cheese, the grated parmesan and the grated bread. Season with salt and pepper and use the mixture obtained to stuff the peppers.
5. Place them in a baking dish suitable for oven cooking and cook at 180°C for 40 minutes . Let them cool before serving.

Variations of baked stuffed peppers without meat

As mentioned, this recipe is super easy to customize. Here are some ideas:

• add 100 g of cherry tomatoes cut into quarters or 1 large grated courgette (or both) to the filling;
• instead of parsley you can use basil , thyme , oregano or marjoram ;
• replace the potatoes with 400 g of well-drained ricotta and, if necessary, adjust the consistency with a little grated bread;
• for a tastier filling, add 1 tablespoon of desalted capers chopped with a knife together with 50 g of olives ;
• for an even tastier filling, instead of provola, use smoked scamorza or, better yet, feta .

These are our suggestions but clearly you can combine them as you prefer. The important thing is that the filling is neither too dry nor too moist . In the first case, add a little milk to the second part of the breadcrumbs.

Conservation

We recommend placing the meatless stuffed peppers in the refrigerator until ready to serve. If stored correctly , you can enjoy them up to a couple of days after their preparation.

Read also

All the ways to make stuffed peppers, always a delicious recipe!