The bell pepper parmigiana in jar cooking cooks in just 6 minutes in the microwave and can be stored in the refrigerator for 15 days, thanks to vacuum sealing. A vegetarian second course cooked in a jar in the microwave that will surprise you. Cooked in smaller jars, it can be served as an appetizer, like the bell pepper pie in jar cooking. In the recipe, you will find both versions. Fillets of microwave-roasted bell peppers, pre-cooked potato slices, and a nice sprinkle of seasoned breadcrumbs. A few slices of scamorza cheese and off to cook with the microwave jar cooking technique. Alternatively, if you don’t want to pre-cook the potatoes, you can cut them into cubes. The bell pepper parmigiana in jar cooking, I assure you, is uniquely delicious and is also great cold or at room temperature.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 2-4
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients
- 3 potatoes (medium 5 oz each approximately)
- 2 bell peppers, red, cooked, in the microwave
- 5.3 oz scamorza cheese
- 3.5 oz breadcrumbs (seasoned)
- 3 teaspoon extra virgin olive oil
What you need for jar cooking
Where to buy suitable jars for jar cooking, already equipped with 4 clamps, on the website Decorazioni dolci, with discount code WECK10.
- 1 Microwave oven
- 4 Jars 370 ml with thin gasket
- 1 Grater with large holes
- 1 Bowl
- 1 Plastic wrap microwave safe
How to make bell pepper and potato pie in jar
Peel, wash, and finely slice the potatoes. Place them in the bowl and add 3.4 oz of water. Cover the bowl with a sheet of plastic wrap, adhering it to the edges, and make 2 small holes. Cook the potato slices in the microwave for 7 minutes at 1000 watts.
Meanwhile, peel the bell peppers and cut them into strips. Grate the scamorza cheese using the grater, as this will give it a better yield compared to when it’s cut into pieces.
Once the base ingredients are ready, you can proceed to prepare the bell pepper parmigiana in jar cooking. Grease the bottom of the jars with a little oil and sprinkle a little breadcrumbs, place a few slices of potato, a few strips of bell pepper, and sprinkle with more breadcrumbs. Add a little scamorza cheese and continue with another layer of potatoes, bell peppers, breadcrumbs, and scamorza cheese. Finish with a layer of potatoes, bell peppers, and breadcrumbs. Clean the rim of the jar, close, and clamp.
Place one jar of bell pepper parmigiana in the microwave and start cooking at your tested power, I do it at 600 watts, for 4 minutes if you are using 370 ml jars, otherwise cook for 6 minutes in 500 ml jars. While one jar is cooking, work on preparing the other jars of bell pepper parmigiana.
At the end of cooking, remove the jar from the microwave and let it rest closed for 20 minutes. Proceed with cooking the other jars. When they are at room temperature, you can store them in the refrigerator for 15 days. Alternatively, you can pull the seal and serve, or remove the clips, place a jar in the microwave, and start for a few minutes. This way you will heat the dish and release the vacuum seal.
Extra tips for the bell pepper parmigiana in jar recipe
I often make this recipe when I roast a lot of bell peppers and want to store them already cooked for a long time. I do the same when I prepare steamed potatoes in jar cooking and have some left over.
