Italian stuffed peppers

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Quick and easy recipe: stuffed peppers with minced meat, mushrooms, basil and pesto


4 peppers
300 gr minced beef
1 ball of mozzarella
1 outing
1.5 tbsp pesto
200 gr mushrooms
25 g pine nuts
Fresh basil (optional)
Pepper and salt
oven dish


Heat the oven to 200 degrees. Chop the onion and fry it in a frying pan until translucent. Add the minced meat and fry. In the last 2 minutes, add the mushrooms and possibly some fresh basil. Turn off the heat and stir the pesto into the meat. Season with salt and pepper.
italian stuffed peppers 01
italian stuffed peppers 01

italian stuffed peppers 01

italian stuffed peppers 01
Cut the peppers in half and remove the seeds and ribs. Fill the peppers with the minced meat mixture. Cut the mozzarella into pieces and divide over the stuffed peppers. Sprinkle with pine nuts and put in the oven for about half an hour. Place the peppers in a baking dish as some moisture may come out. Sprinkle some fresh basil leaves on top before serving.
You can keep 2 peppers per person as a main course. You can serve with some rice or potatoes if desired.

Source: Leukerecepten by leukerecepten-nl.
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