Mini chef
Utensils
Apron
Brush
Fork
Measuring cup
Muffin paper cases
Oven mitts
Paring knife
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
One ovenproof dish (holding approx. 2 ½ l)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Peppers
Halve the peppers lengthwise, remove the seeds. Grease the tin with butter. Place the peppers in the dish cut side up, brush with oil, season with salt.
Filling
Place the tomatoes in a measuring cup along with all the other ingredients up to and including the pepper. Tear off the parsley leaves, set aside 1 tbsp. Finely chop the remaining parsley, place in the measuring cup, mix well with a fork.
To stuff the peppers
Stuff the peppers with the pasta, top with the filling.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 200 °C. Remove, plate up, sprinkle with cheese and the reserved parsley.
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