Remove the seeds and ribs with a small knife.
In a bowl, add the mashed boiled potatoes and carrots, egg, ground beef, mozzarella, grated pecorino, and fine salt. Mix until you get a homogeneous mixture.
Wash the peppers very well and cut off the top with a knife.
Place the peppers on a baking tray lined with parchment paper and stuff them generously.
Sprinkle with breadcrumbs and a drizzle of extra virgin olive oil, cover with the top without pressing.
Bake at 200 degrees for about 45 minutes.
Knife
Bowl
Baking tray
Parchment paper
Fork
Potato masher
Stuffed peppers can be stored in the fridge for two days in an airtight container.
If you don't want to stuff them whole, you can cut the peppers in half. You can also use other types of ground meat, such as mixed meat.
Italia
| Energy (kcal) | 188.38 |
| Carbohydrates (g) | 16.25 |
| of which Sugars (g) | 12.41 |
| Fat (g) | 7.24 |
| of which Saturates (g) | 2.2 |
| Protein (g) | 11.02 |
| Fiber (g) | 8.51 |
| Sale (g) | 0.12 |
