VEGETARIAN STUFFED PEPPERS

Ingredients · Bell peppers 4 - large
· Potatoes: 14 oz (400 g)
· Zucchini: 10 ½ oz (300 g)
· Cherry tomatoes: 10 ½ oz (300 g)
· Scamorza (provola) cheese: ½ lb (220 g)
· Thyme: to taste
· Fine salt: to taste
· Black pepper: to taste
· Extra virgin olive oil Il Cavallino organic: 10g

Preparation To make the vegetarian stuffed peppers, first put the potatoes on to boil. They’ll take around 30-40 minutes depending on how big they are (you can check the doneness by piercing them with a fork) and then allow to cool. In the meantime, you can start preparing everything else. Wash and dry the bell peppers: You’ll need 4 large peppers, around 2 lbs (850 g) in total; they may be red, yellow, and/or green peppers. Cut them across the top, around 1 inch (2 cm) from the end, leaving the stem in place, to create a sort of cup with a lid. Using a small knife, remove the parts with the seeds in the bottom part of the peppers, as well as the inner strands. Do this for all the peppers and then set aside. Trim the zucchini and grate them using a coarse grater to get a kind of fine julienne. 
Then grate the scamorza and wash and cut the cherry tomatoes into quarters; if they’re too small, just cut them in half. Rice the potatoes while they’re still warm, add the cherry tomatoes, the grated zucchini, and nearly all of the scamorza; you’ll only need a little left over to put on top of the peppers before they go in the oven.  
Stir everything with a wooden spoon, then season with salt, add the thyme leaves, and season with pepper.
 Stir everything again until you get an even mixture. Next, arrange the peppers in a baking dish, remove the lids for the time being, and fill them with the potato mixture. 
Sprinkle with the scamorza you set aside before, put the lids back on the peppers, dress with a splash of oil, and cook them in a conventional oven preheated to 390°F (200°C) for 40 minutes. When they’re done cooking, take them out of the oven and serve your vegetarian stuffed peppers.