2 tablespoons of olive oil
200 g of corallini macaroni (type Father's Day)
4 small bell peppers with skin
Stuffing
2 tablespoons of mozzarella cheese, cut into small cubes
4 soup spoons of olive oil
1 soup spoon of fresh parsley
500 g of peeled tomatoes
4 cloves of garlic, minced
1 onion, finely chopped
Salt and pepper to taste
For dusting
1 cup of grated Parmesan cheese
2 tablespoons of olive oil
200 g of corallini macaroni (type Father's Day)
4 small bell peppers with skin
Stuffing
2 tablespoons of mozzarella cheese, cut into small cubes
4 soup spoons of olive oil
1 soup spoon of fresh parsley
500 g of peeled tomatoes
4 cloves of garlic, minced
1 onion, finely chopped
Salt and pepper to taste
For dusting
1 cup of grated Parmesan cheese
Cut the bell peppers in half lengthwise
Remove the pulp, leaving 0.5 centimeters of border
Stuffing
Fry the garlic, olive oil, onion, parsley, tomato, and bell pepper pulp over low heat, stirring occasionally, for about 30 minutes
Season with salt and pepper
While that's cooking, in a large pot, place 2 liters of water, cover, bring to a boil, and let it simmer
Add two soup spoons of salt and let it simmer again
Add the corallini macaroni gradually, stir, and cook without covering until al dente
Drain, add mozzarella cheese, and combine with the prepared mixture
Fry the olive oil over high heat and, gradually, fry the bell pepper halves with the skin side up
Drain on paper towels
Heat the oven to a high temperature
Stuff the bell peppers, arrange in a baking dish, and dust with Parmesan cheese
Bake for 10 minutes.
