Scamorza and Potato-Stuffed Bell Peppers

Step 1

Preheat the oven to 400 °F.

Step 2

Dice the unpeeled potatoes into 1/4" cubes, toss them with 2-3 Tbsp. oil and a bay leaf, add salt and stew them, covered, for 10 minutes. Dice the tomatoes and add to the potatoes.

Step 3

Cut the peppers in half and remove their tops, obtaining 6 pepper rings. Place them on a baking sheet lined with parchment paper.

Step 4

Blend the scamorza with 10 basil leaves. Chop the remaining parts of the peppers and put them in the pepper rings with some bread crumbs. Add the tomatoes and potatoes, then the blended cheese. Bake for around 18-20 minutes. Garnish with fresh basil leaves and serve.