When I saw at the market this small little cutties right away i tought about making such dish with them. My peppers are stuffed just with vegetables and champinones. If it would be bigger, probably I would mixed vegetables with some rise or groats.
8-10 small peppers
200 g champignons
1 small zucchini
half a can of red beans
125g grated mozzarella
salt, pepper, spicy pepper in powder
Fry onion on olive oil on the low heat, add a teaspoon of salt, cover the pan. When the onion is soft, add finely chopped champignons. Fry mushrooms not covering the pan, you can add more olive oil. When are browned, remove the champignons from the pan.
The frying pan, add more oil and fry the finely chopped carrots, add pinch of salt, cover. After 3 minutes, add finely chopped zucchini, fry a few minutes uncovered.
Mix zucchini, carrot, cheese and mushrooms. Rinse the beans well and add it to the mixture. Add salt, pepper and spicy pepper.
Cut off the stem of each bell pepper to make a little hole. Remove seeds and membranes and rinse peppers. Salt peppers from inside.
Stuff the peppers with filling using small spoon, try to push with yous fingers as much filling as possible.
For heat resistant dish, add about half a glass of water, two tablespoons of olive oil and pinch of salt. Place the stuffed peppers there.
Bake at 180 degrees for about 30 minutes. Until the peppers will soften. You can start checking it after about 20 minutes with the fork.