Stuffed Peppers 8 With Mozzarella Cheese
Stuffed Red & Yellow Peppers With Mozzarella Cheese)
This an easy and quick dish to put together, which looks and tastes delicious. The stuffing can be varied, depending upon what you have in the fridge. At the very basic end, just mix cheese, chopped onions and black peppers and stuff the chillies with the mix. They are excellent for a buffet party. Make at least 2 per person.
Edited October 2014 The pictures here show them cooking with a lot of oil around them. These days, I tend to cook them using only an oil/butter spray.
6 long, red peppers, more if they are small peppers.
1 medium onion, finely chopped. Red onion is tastier
2 medium tomatoes, peeled and chopped into small pieces or 3-4 sun-dried tomatoes, torn into small pieces
1 tbsp. coriander leaves (optional)
1 tbsp. chopped mint leaves (optional)
1-2 green chillies, finely chopped (adjust to taste). You can use chilli flakes instead.
150 gm. packet of mozzarella cheese, grated
Salt and pepper to taste
1 tsp roasted cumin seeds
2-3 tbsp. olive or other oil
Preheat oven to 200C 400F.
Wash and wipe dry peppers.
Mix all stuffing ingredients in a bowl, adjust seasoning.
Make a long slit in each pepper from stalk to tip and stretch it open.
Fill in 1/6th of the filling. Place all peppers on a lined oven tray.
Drizzle olive oil over all the pepper*.
Bake in hot oven for 25-30 minutes, until they look soft and a little charred at the edges.
Lift out of the tray, leaving the oil behind.
Serve hot or at room temperature.
If you do not have an oven, you can make them in a heavy bottomed frying pan, cooking on low heat. Do not turn them over, or all the melted cheese will ooze out!
*In place of pouring oil over them, you can use an oil sprayer to cover them in a mist of oil, repeating the process half way through the cooking
You can wrap them in aluminium foil parcels and cook on a BBQ.
These chillies are also nice served with a Western style of meal.
You can add a few button onions or shallots to the roasting tray.