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🍽️ Mediterranean Pepper Kritharaki with Grilled Peach and Mozzarella

586 kcal · 30 min · 4 servings

Ingredients

• onions, red 1 pc.
• pepper, yellow 1 pc.
• pepper, red 1 pc.
• thyme, fresh 5 g
• peaches 500 g
• mozzarella 200 g
• parsley, fresh 25 g
• oil 4 tbsp
• kritharaki pasta 500 g
• oregano, dried 1 tbsp
• vegetable broth 500 ml
• tomatoes, chopped 400 g
• salt pinch
• sugar pinch

Instructions

1. 1. Halve the onion, peel it, and slice it into thin strips.
2. 2. Rinse the bell peppers thoroughly, quarter them, remove the stem and seeds, and slice them into strips.
3. 3. Wash the thyme, shake it dry, and strip the leaves from the stems.
4. 4. Rinse the peaches, remove the pits, and cut the flesh into approximately two-centimeter cubes.
5. 5. Drain the mozzarella and tear it into small strips.
6. 6. Wash the parsley, dry it, and chop it finely.
7. 7. Heat two tablespoons of oil in a pot over high heat.
8. 8. Sauté the onion strips for about one minute until browned.
9. 9. Add the bell pepper strips, kritharaki (small pasta), thyme, and half of the oregano.
10. 10. Fry the mixture for about five minutes over medium heat.
11. 11. Deglaze the mixture with vegetable broth and tomatoes.
12. 12. Bring the sauce to a boil.
13. 13. Reduce the heat, cover the pot, and simmer the pasta for about ten minutes, stirring occasionally.
14. 14. Heat two tablespoons of oil in a separate pan over high heat.
15. 15. Add the peach cubes and the remaining oregano to the pan.
16. 16. Sauté the peaches for about three minutes until browned on all sides.
17. 17. Season the peaches with salt, pepper, and a pinch of sugar.
18. 18. Remove the pan from the heat and let the peaches rest covered for a short time.
19. 19. Portion the pepper kritharaki onto deep plates.
20. 20. Place the grilled peaches in bowls and sprinkle them with the mozzarella strips.
21. 21. Enjoy your meal!

Nutrition per serving

• kcal: 586
• Protein: 20 g · Fett/Fat: 22 g · Carbs: 73 g