New recipe! Today I will tell you about my stuffed peppers with potatoes and mozzarella.
After the success of the Calabrian peppers in a pan I got excited 😀 and bought some cornetto peppers to try making them with stuffing.
Cornetto peppers are not common here. So even though they are, as far as I know, a widespread dish, cooking them stuffed was truly a first for me.
And beyond the variety of the pepper, it is really my lack: in over seven years of blogging the only stuffed peppers I’ve written a recipe for are those stuffed with bulgur, remember them? It’s definitely a matter of habit, but also of family and regional tradition.
Anyway, back to us: undecided about the stuffing to try for this first stuffed-peppers attempt, after excluding tuna, which is not appreciated by my husband, meat, which does not inspire me, and breadcrumbs, which is usual for us in gratin vegetables, I thought of a stuffing that would satisfy the whole family without risking complaints from anyone 😅 And so in the end…
…what is more appreciated by everyone than potatoes? Maybe potatoes + cheese? 😃
🌞 More recipes with peppers? Here they are! 👇
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian Regional
- Seasonality: Summer
Ingredients
- 4 bull's horn peppers (about 1.1 lbs)
- 1 lb lbs potatoes
- 1 mozzarella (4.4 oz)
- as needed tomatoes, ripe, fresh (about 14-18 oz)
- 2 cloves garlic
- as needed oregano
- as needed pepper
- 1 tbsp extra virgin olive oil
Tools
- Pan
- Lid
Steps
Cook the potatoes. I cooked them as usual in the microwave, this time whole with the skin.
Peel the potatoes (before or after cooking depending on how they have been cooked) and cut them into pieces.
Cut the mozzarella into pieces.
👉 I used mozzarella because that’s what I had in the fridge, but I’m sure almost any cheese, whether fresh or aged, would work. Next time I want to try with smoked scamorza. What do you think?
Wash the peppers, cut off the tops and remove the seeds.
Drizzle some olive oil over the potatoes and fill the peppers by inserting pieces of potatoes and mozzarella alternately, and adding, again alternately, oregano and pepper (and, if desired, also chopped garlic).
👉 The potatoes can also be added after mashing them with a fork, but left in pieces they will still blend together during cooking with the mozzarella. Or they can be slightly mashed with the thumb to fill the empty spaces well, but be careful because if the filling is too abundant it may spill out during cooking.
Cook the peppers in a pan with a drizzle of oil, chopped tomatoes, chopped garlic, and oregano.
For cooking, I recommend:
– very low heat, to contain the spilling of the filling
– closed lid
– turning the peppers a couple of times, gently and with the help of a spatula
– checking from time to time that the tomatoes do not dry out too much, and if needed, add a little water or a drizzle of oil
– and consider that red peppers cook faster than yellow ones (at least that happened to me).
Cooking time about 30 minutes.
Here are my two red peppers. They turned out more cooked than the yellow ones and therefore softer. But they were also more stuffed, so they behaved more “rebelliously” during cooking and the final outer appearance perhaps suffered (one even broke) 😃 but the taste didn’t suffer!
We really enjoyed my stuffed peppers with potatoes and mozzarella!
One of the two yellow peppers, the twin of the one shown in the photo, my daughter took it to work (for the dinner break) and told me that when she heated it in the microwave it “smelled sooo good!”
Come on, can I say it?… “What a satisfaction!!!!”
No Salt Tips
For those who don’t know, I’ve been cooking without salt for a lifetime. My whole family cooks and eats without added salt. Even the kids. Actually, I can say it’s thanks to my daughter, now 19, that our low-sodium choice, which happened well before her birth, became a definitive decision. Why, I told in this article, which I invite you to read if you haven’t already –> Cooking without salt, my journey.
If you’re interested in reducing or eliminating salt, always remember to:
– Decrease salt gradually, the palate must get used to it slowly and should not notice the progressive reduction.
– Use spices. Chili pepper, black pepper, curry, nutmeg, cinnamon, cloves, cumin…
– Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
– Use seeds. Sesame, pine nuts, almonds, walnuts…
– Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
– Use my vegetable granules without salt
– Prefer fresh foods.
– Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
– Avoid bringing the salt shaker to the table!
– Occasionally allow yourself a little indulgence. It is good for morale and helps to persevere.
If you don’t want or can’t give up salt:
You can still try my recipes by salting according to your habits.
Follow Me!
In my WhatsApp channel and on Instagram, on the Facebook page and Pinterest, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you like… subscribe to my Newsletter.
