There is nothing more appetizing and tasty than some oven-roasted healthy stuffed mini peppers peppers. This variety is ideal for stuffing because italian stuffed mini peppers are fleshy and cherry peppers stuffed with cheese flavor, depending on their state of maturation, grilled peppers stuffed with cheese are slightly sweet, with green being the sweetest and red (blackberry) the most intense.
For the peppers stuffed with cheese and prosciutto recipe, we are going to use a few small peppers, which we are going to cut open lengthwise so that we can clean them and then stuff them. The red peppers stuffed with cheese recipe is the one with meat stuffed peppers but the truth is that we can fill them with almost any combination of ingredients we like.
For pioneer woman stuffed mini peppers, we will only need eggs, the variety of cheese that we like the most, although we will preferably choose one with a high percentage of fat so that it melts more easily, and a few cubes of ham that will add flavor and texture to the plate. Once the peppers are roasted, we’re going to gratin them with cheese Mozzarella. Enjoy vegetarian stuffed peppers Italian delicious and original peppers stuffed with cheese!
INGREDIENTS
- 1 green pepper
- 1 red pepper
- 3 L eggs
- 60g gouda or edam queso
- 50 g cubes of Serrano ham
- 1 pinch of fine salt
- 1 pinch ground black pepper
- 1 teaspoon Vera sweet paprika
- 1 bola of fresh mozzarella
- 1 pinch of dried parsley
How to Make HEALTHY STUFFED MINI PEPPERS
STEP 1
In order to roast the peppers at the proper temperature, we must first pre-heat the oven to 180 °C using heat from above and below as well as a fan. Split one red pepper and one green pepper lengthwise as you wait and wash them. We take out the seeds and the interior white portion. To prevent the filling from escaping, we shall leave the peduncle alone.
STEP 2
Beat three eggs with 50 grammes of diced Serrano ham, 60 grammes of cubed Gouda or Edam cheese, 1 teaspoon of sweet Vera paprika, 1 pinch of fine salt, and 1 pinch of crushed black pepper in a bowl.
STEP 3
Put the 4 halves of peppers in a baking dish and fill them with the previous mixture.
STEP 4
Place the dish in the oven to bake the stuffed peppers for about 25 minutes, or until you see that the stuffing’s top is beginning to brown.
STEP 5
After removing the pan from the oven, top the pepper filling with one ball of drained fresh mozzarella to prevent excessive whey release during the gratin process. After it has been drained, cut the mozzarella ball and distribute it among the 4 filled peppers equally.
STEP 5
Return the pepper pan to the oven, turn on the grill function at 200°C, and cook the peppers for 4-5 minutes, or until the cheese has browned. Serve the cheese-stuffed peppers right away with a sprinkle of dry parsley.
ALSO READ: STUFFED PIQUILLO PEPPERS