Do you love stuffed peppers? Many will answer this question positively. This dish is very tasty and satisfying, it will be on the table for any celebration. And you can cook it in different ways, to suit every taste and budget. Today we will talk about stuffed peppers baked in the oven. Remember our recipes: they will be useful during Lent, on holidays, and for every day.

Ingredients for the dish

The main product for our recipes is bell pepper. It is very important to choose the right form. The fruits should be even, smooth, without signs of damage, with dense pulp. And for the dish to turn out beautiful, the color of the peppers should be bright. Combine ripe red, green and yellow fruits, then the stuffed peppers will arouse even more interest among your guests! After all, everyone knows that the first step in evaluating a dish is its appearance.

Choose ripe, bright and juicy peppers

Note! In order for the stuffed peppers to bake or stew evenly, you need to choose small and medium-sized fruits. Problems may arise with large vegetables: the filling will boil on the outside, but remain raw on the inside. A half-cooked dish is not part of your celebration plans, is it?

What to choose for the filling? Traditionally, we stuff peppers with meat and rice, adding fried vegetables and spices. It turns out that there are so many ways to stuff peppers - it’s just mind-boggling! And serving the finished dish in various sauces is also an art. This is what we will talk about today. In the meantime, remember a few basic cooking tips:

1. Preparing peppers for stuffing is as follows: the fruits are thoroughly washed, the top is cut off from them so that it is convenient to put the filling; The partitions containing the seeds are removed from the inside. Rinse again and you're done.
2. In any case, the rice for the filling is boiled until half cooked. Raw grains will remain hard when baked or stewed, while boiled grains will simply spread into an unpleasant sticky substance.
3. Stuffed peppers love fresh herbs. Add more basil, green onions, parsley or dill at the end of cooking.

That's all, I guess. Now you can start cooking directly.

Step-by-step recipes

We will tell you about several common ways to prepare stuffed peppers. Don't forget that they can serve as a kind of basis for you, with which you can experiment, adding something new to your taste.

Meat and rice - a timeless classic

This recipe is very simple, you have probably eaten this dish more than once, even if you haven’t cooked it yourself. It's time to try making it yourself.

You will need:

• 15 bell peppers;
• 500 g of meat - pork, beef;
• 100 g rice;
• 10 medium sized tomatoes;
• 5 bay leaves;
• 5 peas of allspice;
• 5 peas of black hot pepper;
• 1 teaspoon ground paprika;
• salt to taste.

Cooking method:

1. Rinse the rice and cook until half cooked, adding 1 cup of salted water.

   Wash and cook rice for filling

2. Meanwhile, grind the meat into minced meat in a meat grinder. Salt and pepper it. When the rice is cooked, cool it slightly and mix with the minced meat until smooth.

   Prepare minced meat and mix it with rice

3. Prepare the pepper: wash, cut off the tops, remove all excess.

   Peel the bell peppers

4. Stuff each fruit tightly with minced meat and place in a saucepan or deep dish. Place the peppers tightly, close to each other.

   Stuff the peppers with minced meat and place in a baking dish

5. Wash the tomatoes, cut into slices and send straight to the peppers.

   Slice the tomatoes and add them to the peppers

6. Add spices. Prepare juice from tomato paste by diluting it with enough water so that the resulting liquid half covers the peppers.

   Add water, tomato paste and spices, and place the dish in the oven

7. Place the mold or pan in an oven preheated to 180 degrees for as much as 40 minutes, let the peppers think about their behavior there. In the meantime, prepare something else.

   Serve hot peppers with rice and meat

The beauty of this recipe is that the finished stuffed peppers do not require additional sauces: the juice in which the stew took place becomes an excellent rich gravy.

Stuffed pepper halves

The peculiarity of the recipe in the form of stuffed peppers is that the fruits need to be cut crosswise.

Stock up on these products:

• 1 kg bell pepper;
• 500 g minced meat;
• 1 medium carrot;
• 1 medium onion;
• 4 tablespoons sour cream;
• 2 tablespoons of tomato paste;
• 100 g rice;
• 3 tablespoons of fresh herbs;
• 1 pinch each of salt, pepper and paprika.

Cooking method:

1. Wash the pepper, cut it in half crosswise and remove the core. To prevent the pulp from being too hard, boil the fruits for a couple of minutes in boiling water and dry.

   Peel the pepper, cut into halves and boil slightly

2. Add salt, spices, finely chopped onions and herbs, grated carrots to the minced meat.

   Add onions, herbs and carrots to the prepared minced meat

3. Boil the rice until half cooked, cool and mix it with the minced meat.

   Mix the minced meat with rice, cooked until half cooked

4. Stuff the pepper halves with the mixture and place them on a baking sheet.

   Stuff the halves with minced meat and rice, place on a baking sheet

5. For an original taste and juicy aroma, pour the stuffed peppers with a sauce of thoroughly mixed sour cream and tomato paste with salt and any spices to taste.

   Pour tomato-sour cream sauce over stuffed peppers

6. Turn on the oven at 180 degrees, and when it warms up, place a baking sheet with the pepper halves in it. After 40 minutes you can take it out and serve it.

   Bake in a hot oven until done

Recipe with cheese

This dish is a little different from the previous one. You need to add cheese to these bell pepper “boats,” but thanks to it, the taste of the filling turns out to be completely different!

Take these products:

• 3 large bell peppers;
• 500 g of water;
• 350 g minced meat (preferably pork - it is fattier);
• 150 g rice, boiled until half cooked;
• 100 g of any hard cheese;
• 200 g of medium-salted cheese;
• 5 medium sized onions;
• 1 tablespoon of tomato paste;
• 50 g sunflower oil;
• salt, pepper, seasonings - to taste;
• 2 cloves of garlic;
• greens for decoration.

Cooking method:

1. It is better to use large peppers in this recipe. Since they are cut in half lengthwise, the filling will cook perfectly.

   Prepare the peppers for stuffing

2. Thoroughly mix the minced meat, rice and finely diced or grated cheese. Add chopped onion, pressed garlic (you can take more of it if you like that taste and aroma), and any seasonings to your taste.

   Prepare the filling from minced meat, cheese, onion and rice

3. Spoon the resulting filling into the pepper “boats”. Place tightly, forming small mounds.

   Place the filling in the pepper halves

4. Heat vegetable oil in a frying pan and fry the chopped onion. When it turns golden, add tomato paste, a little water and simmer for 5 minutes. Add some salt.

   Simmer the gravy in a frying pan

5. Place the stuffed “boats” in a deep baking tray, after filling the bottom with gravy. Spread hard grated cheese over the pepper filling.

   Place the peppers on a baking sheet and sprinkle with grated cheese

6. All that remains is to preheat the oven and place our peppers in it. Cook for 30 minutes at 190 degrees.

   Bake in the oven until done

With chicken in sauce

This dish is traditionally prepared in Bulgaria. You can easily find all the products in our stores or even in your garden:

1. Cut off the tops of the peppers, remove all the insides and rinse. Grease a little with vegetable oil and bake in the oven for 10 minutes.

   Peel the pepper and simmer in the oven

2. Boil the rice until fully cooked. Grind the chicken fillet in a meat grinder. Fry chopped onions in oil. Combine all ingredients, mix until smooth, add spices and salt.

   Make the filling

3. Pack the filling tightly into the peppers. Do this carefully so as not to damage the fruit pulp. The rice is already fully cooked, it will not increase in volume when baked in the oven.

   Stuff the peppers with filling

4. Prepare the sauce: simmer the tomato pulp, finely grated carrots and crushed garlic for 25 minutes in a frying pan with a lid. Add a little water, or better yet dry wine.

   Make the frying sauce

5. Rub the resulting mixture through a fine sieve. Add 2 tablespoons sugar, salt and pepper.

   Rub the roast through a sieve until smooth

6. Pour the prepared sauce into a shallow pan. If desired, you can add a little ketchup or tomato paste to it. Place over low heat and bring to a boil. Dissolve flour in a cup of water and mix thoroughly so that not a single lump remains. Strain through a sieve and pour into the boiling sauce. Let him languish for 10 minutes.

   Finish preparing the sauce: simmer the pureed roast with flour dissolved in water

7. Place the stuffed peppers in a prepared baking sheet or pan and pour the sauce over them. Place in the oven for 20 minutes at 180 degrees.

   Pour the sauce over the chicken stuffed peppers and simmer in the oven until done.

8. Serve this pepper hot, and be sure to add sour cream!

   When serving, add sour cream

Vegetables as filling

If you prefer vegetarian cuisine, then you should not deny yourself stuffed peppers - this dish is just for you. And for meat lovers, this recipe will come in handy during Lent.

Take these products:

• 1 kg of multi-colored bell peppers;
• 2 small eggplants;
• 2 medium onions;
• 1 medium carrot;
• 2 tomatoes;
• 1 cup rice;
• 1 glass of tomato juice;
• 1 glass of sour cream;
• salt and seasonings.

Cooking method:

1. Place a pan of rice in salted water on the fire, and while it is cooking, peel the peppers in the usual way.
2. Grate the peeled carrots and finely chop the onion.

   

Today we will share an interesting version of a popular dish, which is quite suitable for proper nutrition. Our step-by-step cooking recipe with copyright photos will tell you how to bake stuffed peppers in the oven in halves with cheese and chicken fillet. The finished dish can be served either with a side dish or as a festive main course.

Every day there are more and more recipes for preparing stuffed peppers, but this does not mean that nothing new can be invented. An excellent option for culinary experiments is a cooking option in which bell peppers stuffed with various fillings are baked in the oven. With this execution, the dish can be considered dietary and is suitable for proper nutrition of people involved in sports or simply looking after their health.

Calories in Baked Stuffed Peppers with Chicken Breast and Cheese

The calorie content and nutritional value of stuffed peppers baked in the oven in boats are calculated for 100 grams of the finished dish, which includes chicken breast, cheese, sour cream, bell pepper, and tomato.

The table shows approximate values. The BJU of a dish can vary significantly depending on the additional ingredients used.

How to cook stuffed peppers in halves in the oven

Stuffed peppers baked in halves in the oven are a bright addition to any table. It can be served without a side dish, the dish is satisfying and beautiful in itself, and does not need additional partnership. To cook pepper halves stuffed with cheese and chicken fillet in the oven, we need a little more than 50 minutes of time.

Ingredients

• Chicken fillet - 850 gr.
• Tomato - 1 pc.
• Onion - 1 pc.
• Cheese - 150 gr.
• Bell pepper - 6 pcs.
• Sour cream - 2 tbsp. spoons.
• Salt and spices, to taste

Step 1.

First you need to wash the peppers, clean them from the insides, but you need to leave the green tails, so there will be more space for the filling inside. After cleaning, the peppers can be washed again to get rid of any remaining seeds.

To prepare the filling, take a chicken breast and cut it into small cubes, this will make it much more convenient to distribute it into the peppers.

Step 2.

We process the tomatoes separately; to do this, you need to boil water in a saucepan and place the washed tomatoes in boiling water for one minute.

Then the tomatoes are removed from the boiling water and cool slightly. After this, you need to remove the skin from them.

Step 3.

Cut the already peeled tomatoes into small cubes. We removed the skin from them to get rid of excess liquid and to prevent them from boiling over during cooking.

Step 4.

Separately, cut the onion into small cubes.

Step 5.

Let's start preparing the minced meat with which we will stuff the red bell peppers. Place chopped chicken breast fillet, onions and tomatoes into a container, add salt, spices and sour cream, mix everything thoroughly.

Step 6.

Cover the bottom of the baking sheet with foil and preheat the oven to 180 - 200 degrees. While the oven is warming up, fill the peppers with the resulting mass and place on a baking sheet.

We put our peppers in the oven for thirty minutes. While the stuffed peppers are baking, grate the cheese.

Stuffed pepper halves baked in the oven are a hearty and tasty dish for lunch or dinner; in other words, a main dish and a side dish, two in one. Thanks to delicate heat treatment, the delicate flesh of the vegetable is not deformed, and the filling is soft and juicy, similar to a soufflé. Filling halves with minced meat is much faster and more convenient than whole peppers, and the appearance of the snack from an aesthetic point of view does not suffer at all in this case. Peppers stuffed into boat-shaped halves are a dish that gives room for your creative imagination. By changing the filling components and making new additions, you will surprise your loved ones with your invention every time.

We offer the simplest version of the recipe for stuffed peppers baked in the oven.

Recipe Information

Cooking method: in the oven .

Total cooking time: 1 h 10 min.

Number of servings: 5 .

Ingredients:

• 5 medium sized bell peppers
• 350 g minced turkey
• 1 carrot
• 1 onion
• 8 tablespoons dry rice
• 50 g vegetable oil
• salt to taste
• greenery.

How to cook pepper halves with minced meat

Note to the owner:

• About 5 minutes before you take the peppers out of the oven, you can remove the foil and sprinkle them with grated cheese. The dish will turn out even more satisfying and beautiful.
• To prepare the dish, you can use minced pork and veal. It will be very tasty if you use finely chopped mushrooms instead of meat: then you will get a vegetarian version of the snack.
• You can complement the taste of the minced meat by adding 2-3 grated tomatoes, or 1 tablespoon of tomato paste. In this case, the filling will be more sour.
• Mustard sauce will add spiciness and piquancy to the dish.
• You can fill the pepper halves with a completely atypical but tasty filling: grate 3 raw potatoes on a coarse grater, add salt and pepper, add minced meat (preferably a little fatty), chopped parsley root, mix all the ingredients and stuff the peppers. Place in the oven for 40 minutes to bake.

In order to serve a festive dish on the festive table, it is not at all necessary to have expensive products on hand or order the dish in a restaurant. Just prepare stuffed bell pepper boats and you will receive a lot of culinary compliments and admiration.

To make the dish look more colorful, choose brightly colored peppers: orange, red, green. You don’t need a lot of this vegetable, because each pepper is cut into two boats, and two boats are one serving!

Ingredients

• 2-3 bell peppers
• 1 carrot
• 1 onion
• 300 g minced meat
• 3-4 pinches of salt
• 50 g hard cheese
• greens for decoration
• 20 ml sunflower oil

Preparation

1. Peel the carrots and, after washing them, cut them into cubes.

2. Do the same with onions.

3. Pour sunflower oil into a well-heated frying pan, add chopped carrots and onions, and then add minced meat. Minced chicken cooks the fastest. After that - pork and beef. Mix the contents of the pan together and sauté for about 10-15 minutes, stirring regularly, until everything is completely cooked through.

4. Meanwhile, cut the bell peppers in half flat, being careful to cut even the tail. Remove seeds from the halves and rinse in water.

5. Stuff the pepper boats with the prepared filling.

6. Place them in a greased pan, trying to fit them so they don't lean over. Grate the hard cheese on a fine grater and place it on top of the filling in the vegetables.

7. Bake the dish in the oven at 180C for about 15-20 minutes, making sure that the pepper halves do not become too soft or baked.

8. Serve the pepper boats hot with a warm and stretchy cheese crust.

Don't forget to add some greens for flavor - bon appetit!

Note to the hostess

1. The specificity of the recipe is that the peppers are not stewed in tomato-sour cream sauce, but baked. This means you should choose juicy and fairly fatty minced meat. Pure beef is least suitable. Good options are young lamb, veal plus pork, and ground poultry meat taken from different parts of the carcass. Ground chicken or turkey breast is too dry. If you do take beef or poultry loin, you should put mayonnaise under the layer of cheese: it will heat up and soak the meat, adding fat to it.

2. To ensure that people can carefully remove the tails from stuffed peppers during a meal, you need to add a curved fruit knife to your cutlery set.

3. Owners of a country grill can also prepare such boats. However, heat treatment conditions over an open fire differ significantly from those provided by an oven. Therefore, it is recommended to wrap each half of the pepper in foil - it will ensure proper temperature conditions and prevent the food from drying out.

4. For dishes in which vegetables and meat are combined in equal proportions, experts advise serving strong wines like Madeira or port. The preferred sauces are white creamy ones with herbs and hot spices.

For variety, many housewives prepare various combinations of stewed stuffed vegetables. Stuffed peppers in the oven will sparkle in a completely new way, especially if the dish turns out to be lightly scorched - like on a campfire. We offer you to replenish your culinary treasury with several delicious options for preparing stuffed peppers in the oven.

• onion - 1 unit;
• carrots - 1 large;
• pepper - 14-17 medium in size;
• boiled rice - 1 cup;
• minced pork and beef - 2 times more than cooked rice;
• oil;
• salt and spices - 2 tsp each;
• water - ⅔ glass.

Wash and peel the vegetables, place them on the work surface so that all the products are at hand. Prepare the pepper so that the “lid” is separated from the “tail” side, and the cut is smooth and moderately wide - then it will be convenient to fill it with filling.

Chop the onion and sauté in oil until transparent. Coarsely grate the carrots and add to the frying when the onions are ready. Continue cooking for 5-7 minutes, remembering to stir.

Rinse the rice several times under running water, then boil until half cooked. You can add bay leaf to the water during cooking, if desired.

Mix the roast, boiled cereal and minced meat in one large bowl, add salt and pepper and mix everything well.

Fill each peppercorn to the top with the filling and distribute it in a cauldron or baking dish in a standing position, with the open part facing up. Cover the peppers with “lids” and pour a little water on the bottom. Bake at 170 degrees for 35-40 minutes.

The oven must be preheated, otherwise the cooking time will have to be increased by 5-10 minutes.

With minced chicken

• minced chicken - 500 g;
• buckwheat - 100 gr;
• sweet pepper - 5 units;
• onion - 1 unit;
• sour cream - 200 gr;
• flour (for the sauce, if you like a thick consistency) - 1 tbsp. l.;
• oil;
• salt - 1 tsp;
• dry dill (optional) - 2 tsp;
• spices “For cabbage rolls”.

Boil the buckwheat in advance. You can use portioned bags of cereal - they do not require rinsing.

Peel the onion and grate it - this way it will be almost invisible in the filling. Fry a little in oil.

Combine onion, minced meat and boiled buckwheat. Season and add salt, carefully combine everything with a spoon until a homogeneous mass is formed.

Cut off the caps from the washed pepper fruits and cut out the seeds. Stuff with filling and place in a tall glass pan or mold. Pour half a glass of boiled water. Place in a hot oven for 10-15 minutes.

Mix sour cream with dill and add flour if desired, mix well and pour over the peppers. Continue cooking for another quarter of an hour.

On a note. Marjoram pleasantly complements the meat, but since it is quite spicy, you need to add a little.

How to bake in the oven with vegetables and rice?

• sweet pepper - 8 units;
• carrots - 5 medium fruits;
• onion - 3;
• tomatoes - 6 fruits;
• long grain rice - a glass;
• allspice;
• salt.

We wash and clean all vegetables in advance. We traditionally cut off the small caps of peppers and clean out the seeds. There is no need to throw away the caps - they can also be used further. Also boil water in advance.

We prepare the peppers in a special way - pour boiling water in a separate deep pan. In this way, the peppers soften, and then it will be easier to stuff them with filling.

Boil the rice until half cooked - you can tell by taste; the grain will be a little hard inside.

Cut the onion into small cubes and three carrots. Fry in a heated frying pan with oil for just a few minutes, also until half cooked.

Tomatoes need to be peeled, and for this it is recommended to scald the fruits with boiling water - the skin will separate from the pulp much easier. Then grate it and immediately transfer half of the mass to the sautéing vegetables. In total, sautéing these vegetables lasts 10 minutes.

By this time the rice will have reached the desired level of readiness. Drain the excess liquid from it through a sieve and add the cereal to the vegetables. At this stage you can add spices and salt.

Drain the water from the pepper into a separate container - some of the liquid will be needed later. Add part of the liquid from the pepper and half of the remaining tomato puree, 4-6 peas of allspice to the baking container, mix lightly. There should be enough gravy to cover half of the stuffed peppers. Fill the peppers with the filling and place in a baking container. Cook at a temperature of 180 degrees for 20-30 minutes.

On a note. Coriander goes well with vegetables; 1 teaspoon is enough for the above amount of filling.

Stuffed bell pepper boats in the oven

• 2 bell peppers;
• 150 g carrots;
• 200 grams of champignons;
• 1 onion;
• 300 g chicken fillet;
• 1 tbsp. l. paprika;
• 2 tbsp. l. sour cream;
• 100 grams of cream cheese;
• oil;
• a bunch of greenery;
• salt;
• pepper;
• paprika - 1 tbsp. l. without slide;
• 150 grams of hard cheese.

First, let's prepare the stuffing filling. Vegetables must be peeled and washed in advance. Cut the onion into small cubes, grate the carrots, and cut the champignons into cubes.

Now we prepare boats from bell peppers: cut them in half and remove the seeds. Do not remove the stalk itself so that the boat holds its shape.

Rinse the fillet and cut into small cubes.

Fry the onions and carrots in hot oil, after a few minutes add the champignons and fry for another five minutes. Then transfer to a separate bowl.

In a frying pan after the vegetables, lightly fry the chicken for seven to ten minutes. Add to the vegetables, add sour cream, salt and pepper, carefully work through with a spatula.

Grease the boats with oil outside and inside, place on a baking sheet with parchment paper. Fill the peppers with the prepared filling, sprinkle with cheese and bake for a third of an hour.

With mushrooms

• pepper - 3 fruits;
• mushrooms - 400 gr;
• pork pulp - 450 g;
• onion - 1 large;
• mayonnaise - 2 tbsp. l.;
• butter - a couple of spoons;
• garlic - 2-4 cloves;
• salt;
• spices;
• cheese - 200 gr.

Cut the pork into small cubes and lightly fry until a light crust forms. Pour in half a glass of water, simmer under the lid for a third of an hour.

Meanwhile, chop the onions and mushrooms. Three cheeses in a separate bowl. Cut the peppers lengthwise into halves and remove the seeds.

Add mushrooms to the meat, pepper, salt and mix well.

Finely chop the garlic and add a little salt to the pepper halves. Sprinkle the peppercorns with a small amount of cheese. Add mayonnaise and garlic to the meat filling, add some more cheese and mix. Place the peppercorns on a baking sheet covered with foil, fill with filling and sprinkle with the remaining cheese. Bake for a third of an hour at 200 degrees.

With sour cream and tomato sauce

Stuffed peppers baked in the oven can be made more juicy and tender with the help of sour cream and tomato sauce.

To prepare the gravy you will need:

• onion - 2 units;
• carrots - 1 large;
• salt - teaspoon;
• sugar - a couple of teaspoons;
• tomato paste - 200 ml;
• ground pepper - ½ tsp;
• coriander - ½ tsp;
• sour cream - 100 gr.

Peel and grate the onions and carrots, fry for 5-7 minutes. In a separate container, mix pasta, sour cream, salt and sweeten, add spices, dilute with half a glass of distilled water and mix well. Pour into vegetables and simmer for 2-3 minutes, no more.

The gravy can be used as a sauce by pouring over the cooked peppers on a plate before serving. If the goal is to soak the peppers in gravy, then you should pour it over the dish 7-10 minutes before the end of the baking process.

Important! Depending on the quality of the sour cream and the duration of its heat treatment, there is a risk of “cooking” it - the dairy product will simply curl into lumps!

Halves of bell pepper baked with minced meat and cheese

Perhaps the simplest and fastest pepper baked in the oven. This recipe does not require lengthy preparation of the ingredients and is suitable if you need to set the table in a hurry.

• 2 large bell peppers;
• 200-300 grams of minced meat;
• turmeric, black pepper, paprika, dried garlic - a level teaspoon;
• table. a spoonful of fine salt;
• tomato;
• 100 grams of cheese;
• 50 grams of greens (any).

Rinse the peppers in advance and cut them into halves, remove the seeds.

Mix the minced meat with spices and salt and stuff the pepper halves with it.

Rinse the tomatoes and cut them into rings 3-5 mm thick. Place on top of the minced meat.

Coarsely chop the cheese and distribute it among the pepper halves. Chop the greens and also sprinkle on top.

Bake for 25-30 minutes in a mold filled with a third of water. Cooking temperature up to 200-hundred degrees.

On a note. It is better to use small-sized tomatoes - the rings will look neater.

With vegetables and beans

• dark red beans - 200 g;
• corn - 250 gr;
• bell pepper - 3 fruits;
• minced meat - 250 gr;
• cream cheese - 50 g;
• onion - 1 unit;
• tomato paste or ketchup - 2 tbsp. l.;
• garlic - 1 clove.

The first step is preparing the beans. Legumes take quite a long time to boil, so we recommend soaking them for at least 4 hours, then boiling them for half an hour.

We prepare the vegetables as usual - chop the onion as finely as possible, divide the peppers into halves.

Sauté the onion in hot oil for 2-3 minutes, then add the minced meat and continue cooking for 10-15 minutes, stirring constantly - if this is not done, the minced meat will form clumps.

Finely grate or press the garlic, add to the meat along with canned corn, pour in the pasta and add the beans, leave to cook for another ten minutes.

Meanwhile, place the peppers on a baking sheet in a hot oven for a quarter of an hour. Then fill with the prepared filling, sprinkle with cheese shavings and bake for another 15 minutes.