The mini peppers are a variety of small green and red peppers with a sweet taste that lend themselves to many recipes. They are a summer product, mainly cooked in the south, and unlike large peppers, they are very digestible. For this reason, they are suitable to be cooked on muggy evenings when you prefer to dine on the terrace with cold dishes. You might say, but you have to turn on the oven! I know, but we can prepare them in the morning while it’s cool. That said, let’s go cook the Stuffed Mini Peppers with Quinoa, Ham, and Cheese.
Other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 10 pcs mini peppers
- 1/3 cup quinoa (precooked)
- 7 oz ham
- 5.3 oz cheeses (smoked scamorza, pecorino, parmesan)
- 1.8 oz breadcrumbs
- 1/2 cup milk
- A few sprigs thyme
- 1.4 tbsp extra virgin olive oil
- 1/2 tsp fine salt
- 0.7 oz breadcrumb
Tools
- Kitchen Scale
- Cutting Board
- Food Processor
- Bowl
- Parchment Paper
Steps
Start by cooking the quinoa (precooked) in boiling water for 10 minutes. Drain and let it cool. Wash the mini peppers well, cut them in half leaving the top and stem and remove all seeds and white parts.
Put the ham, mixed cheeses (smoked scamorza, pecorino romano, parmesan), the breadcrumb soaked in milk and not squeezed, thyme in the mixer and chop everything. Pour the mixture into a bowl and add the quinoa. Mix and use this filling to stuff the mini peppers. Place them in a baking pan lined with parchment paper. Sprinkle a little breadcrumb, drizzle a little olive oil on each one and season with salt (just a little). Bake in a preheated oven at 350°F for 30-35 minutes. Serve the Stuffed Mini Peppers with Quinoa, Ham, and Cheese warm accompanied by a salad.
