Peppers Stuffed With Zucchini And Cheese

Zucchini and cheese stuffed peppers are a delicious dish. It integrates ingredients with strong flavors that neutralize each other, and are a true feast for the palate.

It is an exquisite recipe that allows a great variety of ingredients. You should only look for those products that do not compete for flavor, and that are neutralized in a certain way. So we leave you with this cheese and zucchini option.

Ingredients for the stuffed peppers

For the cream cheese

• 4 tablespoons of virgin olive oil (68 ml)
• 6 glasses of milk (600 ml)
• 200 g cheese
• ½ cup of cornstarch (60 g)
• 1 tablespoon of flour (20 g)
• Salt and ground black pepper

For the peppers

• 3 green peppers
• 1 zucchini
• 2 cloves of garlic
• Grated Parmesan cheese

Preparation of the stuffed peppers

Cream cheese

To prepare this recipe it is advisable to start by making the cream cheese, which is the element that takes the longest.

• In a deep bowl, sift the cornstarch and flour, add the olive oil little by little until you have incorporated it well into the mixture.
• When you have the ingredients well integrated, add the milk and stir well.
• Next, take the mixture to a deep pot and let it cook over medium heat, stirring frequently until the content is reduced and thickened.
• Then, once it has thickened, crumble the cheese and add it little by little, let it melt and mix with the other ingredients.
• Correct the salt and season with black pepper.
• Next, remove from the heat and reserve for the filling.

Preparation of the stuffed peppers

Once you have the cream cheese ready, you can proceed to prepare the zucchini and peppers.

• First, take the zucchini, wash it very well, remove the skin and chop it finely.

• Next, cut the garlic into thin slices.
• Heat a tablespoon of oil in a pan and fry the garlic without browning.
• Next, add the chopped zucchini to the pan and cook for a few minutes.
• Once ready, mix it with the cream cheese and stir until everything is well incorporated.
• Preheat the oven to 150 ° C.
• Next, cut off the tops of the peppers and scoop up the filling with a small spoon, being careful not to break them.
• Fill half of the peppers with the cream cheese and zucchini, arrange them on a baking dish or baking sheet.
• Next, sprinkle the top of the peppers with Parmesan cheese.
• Take the tray or dish to the oven and leave them for 15 minutes or until the Parmesan is golden brown.
• Remove from the oven and let them cool slightly before serving.
• Bring the stuffed peppers to the table and serve with a side dish or salad.

Additional tips

• If you don’t have zucchini, you can replace it with asparagus or broccoli.
• Stirring the cream cheese is important while it is on the fire, as this will prevent it from burning.
• For a creamier result, you can use heavy cream instead of whole milk to make the cream cheese.
• Another way you have to fill is to cut the peppers in half in an elongated shape and remove the inner part.
• Always keep an eye on the baking process, as all ovens work differently. Therefore it will be better to be aware so that they do not burn.
• Another way you have to prepare the cream cheese is to mix 3 liters of whole milk, a cup of powdered milk and half a cup of heavy cream. Heat over moderate heat and when most of the liquid has been reduced and the mixture is thick, add curd cheese and a tablespoon of calcium chloride. Then you just have to stir to prevent the preparation from burning and wait for it to take a thick consistency, which is ideal for this recipe.

Mariela Ibarra Piedrahita

Graduated in Social Communication and Journalism from the Autonomous University of the West and the Santiago de Cali University, she worked as an editor for gizmo.uno, emprendedor3cero.com. Currently, she is an administrative assistant at Liceo Benalcázar and a journalist at “Hechos y Noticias Blog”.