Holidays are over, new year's resolutions are full on and we still feel stuffed like turkeys from Christmas. So, talking about that feeling, I realised this tasty recipe to help you out with your healthy (and vegetarian) diet this January.
I have the filling you will love it!
Here a time-lapse of how I made my gluten free stuffed veggies:
- 3 big peppers
- 3 big mushrooms
- 240 grams of gluten free bread to crumble
- 1 mozzarella cheese
- 2 eggs
- 250 ml of semi skimmed milk
- 100 grams of Parmesan cheese
- salt, pepper and olive oil
Crumble the gluten free bread initially with your hands and place it in a bowl. Add in this order: the milk, two eggs and the parmesan cheese and olive oil & salt (q.b.).
Use a mixer to amalgamate the batter and finish crumbling the bread.
Put the batter in the fridge for at least 20 minutes.
In the meantime, cut the peppers from the top and get rid of the seeds. Cut the mushrooms from the bottom and get rid of the stems.
Once the batter is ready, fill the veggies with a spoon and make sure to not overfill them. Put some pepper on top of each vegetable.
Place the stuffed veggies in an oiled tray and put them in the oven at a temperature of 180 degrees for 40 minutes.
Check frequently on them as the filling might escape from the vegetables.
Take the vegetables out and place a slice of mozzarella cheese on top of them.
Make them cook 5 more minutes in the oven to melt the mozzarella and...
Serve them with a good glass of red wine: