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Old Amsterdam Stuffed Peppers

Old Amsterdam Stuffed Peppers

Ingredients

  • 2 red or yellow sweet peppers
  • 1 small onion & 1 clove of garlic
  • 2 tablespoons olive oil
  • ½ ciabatta (5-6 oz.)
  • 2 tomatoes
  • 5 oz. Old Amsterdam cheese & 2 oz. Old Amsterdam cheese shredded
  • 2 eggs beaten & Freshly ground white pepper
  • 2 tablespoons fresh basil leaves

Preparation

Preheat the oven to 350 °F. Cut the peppers in half lengthwise and remove the stalk, seeds and membrane. Boil a large pot of water and put the pepper halves in the water. Let them boil for 2 minutes and rinse in cold water. Drain well. Peel and cut up the onion and garlic, and fry them in the oil until waxy. Let them cool off. Cut the ciabatta into slices and toast until golden brown. Cut into small cubes. Peel the tomatoes by putting them in boiling water for a couple of minutes, then keep under cold running water and carefully peel off the skin. Dice the tomatoes.

Dice the wedge of Old Amsterdam. Mix the ciabatta, tomatoes, cheese, beaten eggs, onion mixture, the pepper and shredded basil leaves. Stuff the peppers. Sprinkle shredded Old Amsterdam on top and drizzle olive oil over the peppers. Put the peppers in an ovenproof dish and bake them in the preheated oven for 20 minutes. Serve hot.

Preheat the oven to 350 °F. Cut the peppers in half lengthwise and remove the stalk, seeds and membrane. Boil a large pot of water and put the pepper halves in the water. Let them boil for 2 minutes and rinse in cold water. Drain well. Peel and cut up the onion and garlic, and fry them in the oil until waxy. Let them cool off. Cut the ciabatta into slices and toast until golden brown. Cut into small cubes. Peel the tomatoes by putting them in boiling water for a couple of minutes, then keep under cold running water and carefully peel off the skin. Dice the tomatoes.

Dice the wedge of Old Amsterdam. Mix the ciabatta, tomatoes, cheese, beaten eggs, onion mixture, the pepper and shredded basil leaves. Stuff the peppers. Sprinkle shredded Old Amsterdam on top and drizzle olive oil over the peppers. Put the peppers in an ovenproof dish and bake them in the preheated oven for 20 minutes. Serve hot.