Remove the seeds and ribs with a small knife.
In a bowl, add the mashed boiled potatoes and carrots, the egg, ground meat, mozzarella, grated pecorino and fine salt. Mix until you obtain a homogeneous mixture.
Wash the peppers very well and cut off the top with a knife.
Arrange the peppers on a baking tray lined with parchment paper and fill them generously.
Sprinkle them 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 keep in the fridge for two days stored in an airtight container.
If you do not want to stuff them whole, you can cut the peppers in half. You can also use another type of ground meat, such as mixed meat.
Italia
| Energy (kcal) | 87 |
| Carbohydrates (g) | 6.64 |
| of which Sugars (g) | 2.77 |
| Fat (g) | 4.36 |
| of which Saturates (g) | 1.99 |
| Protein (g) | 4.8 |
| Fiber (g) | 1.52 |
| Sale (g) | 0.07 |
