Stuffed sweet peppers with Italian orzo pasta
Description
For stuffing, peppers can be cut in half, especially if they are large, when the filling is partially cooked and the peppers will be baked in the oven rather than stewed in sauce. This way, the baking surface increases and there will be more crispy crust.
Instructions
- 1
Step 1
Slice the onion thinly and sauté in oil until translucent. Then add the ground meat and cook, stirring, until crumbly and lightly browned.
- 2
Step 2
Let the filling cool to warm and transfer it to a large bowl. Add al dente orzo pasta, tomato passata, and ricotta. Season with salt and pepper, and generously sprinkle with Italian herbs. I highly recommend adding a tiny bit of freshly grated lemon zest. Mix the filling thoroughly.
- 3
Step 3
Prepare the peppers for stuffing. I had large ones, so I cut them in half and stuffed them "lying down." Place the stuffed peppers in a well-oiled baking dish and bake in a preheated oven at 180 degrees.
- 4
Step 4
Grate the mozzarella and Parmesan on a fine grater.
- 5
Step 5
Remove the browned peppers and generously sprinkle them first with mozzarella, then with Parmesan on top. Turn off the oven heat and place the peppers inside for a couple of minutes to allow the cheese to melt completely.
- 6
Step 6
Serve hot, with fresh herbs and ripe tomatoes.