Gratin stuffed peppers with julienned gouda cheese, a tasty and easy-to-make recipe.
If you like pepper recipes, don’t miss my pipindun e ove, a typical Abruzzese recipe.
This year, I must admit, I struggled a lot to find meaty and tasty peppers.
And also at a good price.
True is that we are at the beginning of summer and I hope to have other opportunities to buy them, but honestly, I am very disappointed because it is easier to find greenhouse than seasonal products, and this bothers me a bit, especially because the prices are not always justifiable.
Finished with my little outburst, for which I apologize, let me quickly introduce my recipe, which is very easy and quick to make.
Cooking is in the oven, but for those who are experienced, it can also be done in an air fryer.
As for peppers, you can choose either red or yellow ones, not too large and meaty.
Once these peppers are cut into boats, they fill very easily because this cut will allow the ingredients to stay inside.
To execute this cut, my advice is to act close to the filament parts, but it’s more difficult to explain than to do.
Below I leave you other pepper recipes, suitable for different types of cooking.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 bell pepper
- 1/3 cup breadcrumbs
- 1/3 cup cheese (gouda, preferably already julienned)
- 1/3 cup cheese (grated)
- to taste salt
- to taste dried oregano
- to taste extra virgin olive oil
Tools
- 1 Knife
- 1 Cutting board
- 1 Parchment paper
- 1 Baking tray
- 1 Spoon
Steps
To prepare the Gratin Stuffed Peppers, first wash and dry the peppers.
Remove the stem part and divide the pepper at the height of the filaments, removing them along with the seeds.
If the pepper’s flesh is large, divide it in half and make cross cuts on the surface, as shown in the photo.
Place the cut peppers in a parchment-lined baking tray.
On top of each piece of pepper, place the breadcrumbs, julienned Gouda cheese, chosen grated cheese, and a pinch of salt.
Add some dried oregano and drizzle a bit of olive oil over the top of the peppers.
Bake in a preheated ventilated oven at 375°F for 20-25 minutes, until the pepper softens and the cheese is well melted.
Serve hot.
Gratin Stuffed Peppers can be prepared in advance raw to be baked when needed. Once ready, they should be stored in the refrigerator.
They can also be cooked in advance and, once cooled, can be stored in the refrigerator for up to 2 days after cooking. They should be reheated when served.
