John Myers
Pointed Peppers Filled with Pasta and Salami
The perfect pointed peppers filled with pasta and salami recipe with a picture and simple step-by-step instructions.
- 150 g Kritharaki noodles
- 150 g Salami
- 4 small Tomatoes
- 2 Garlic cloves
- 3 Spring onions
- 125 g Mozzarella
- Salt
- Pepper
- 1 Egg
- 4 Red pointed peppers
- Cook the noodles in boiling salted water until they are firm to the bite, drain, rinse and let drain.
- Quarter the tomatoes, remove the seeds and dice, peel and finely chop the garlic.
- Clean the spring onions, cut into rings, the salami into strips and the mozzarella into cubes.
- Sauté the spring onions and garlic in a pan with hot oil, add the salami, tomatoes and the noodles, sauté briefly, season with salt and pepper and allow to cool a little.
- Halve the peppers, remove the seeds, wash and pat dry.
- Now stir the egg into the pasta mixture, fill the pepper halves with it and spread the mozzarella on top.
- Grease a baking dish, add the pointed peppers and bake in the preheated 200c oven for about 25 minutes.
- We ate pasta with a little tomato sauce, but a small salad is also possible ********************** WISHES GOOD APPETITE ****** ***************
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