Pepper baked with pasta, mushrooms, and cheese
Description
The dish is prepared without unnecessary complications. We usually bake peppers in the oven with rice and meat stuffing, but I suggest you try an unusual filling: use pasta instead of rice. Surprised? Well, pasta shaped like rice grains is used not only as a side dish, but also in delicious salads. "Orzo" or "Risoni" pasta is made from hard wheat varieties and retains its shape even after prolonged heat treatment. Shall we cook? The ready dish can now be served.
Instructions
- 1
Step 1
1. Ingredients for preparing our delicious dish.
- 2
Step 2
2. "Orzo" or "Risoni" pasta is shaped like rice grains. Yesterday I prepared a salad with this pasta, and decided to use the leftovers to make stuffed peppers. This pasta cooks very quickly — 6-8 minutes.
- 3
Step 3
3. Turn on the oven and let it preheat to 200 degrees. Cut the peppers in half and remove the cores with seeds.
- 4
Step 4
4. Wash and peel the mushrooms, then chop them into small cubes. Add to the bowl with the pasta.
- 5
Step 5
5. Cut the cherry tomatoes into small pieces. You can use a regular tomato, but remove the core and seeds before using.
- 6
Step 6
6. Grate the cheese on a medium or coarse grater.
- 7
Step 7
7. Add a small raw egg, dried oregano, and capers. Mix well — the pepper filling is ready.
- 8
Step 8
8. Distribute the filling over the pepper halves and place everything in the preheated oven.
- 9
Step 9
9. I baked the peppers for 30 minutes, and they remained slightly crisp. I like them that way :) If you prefer very soft peppers, cover them with foil for the first 20 minutes of baking, then remove the foil and continue baking.