Stuffed Peppers, Italian Style
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Loading...Stuffed Pepper, Italian Style or, to be more precise, Roman Style because this is another typical dish of the cuisine of my city. In Rome artichokes are eaten in the winter and bell peppers in the summer, to be precise the Bell Peppers of which I have already spoken extensively in my previous recipes “Bell Pepper Chicken” and “Roasted Bell Peppers” In fact, they are perfect chests to contain what you like best: prepare a filling with your favorite ingredients and that's it. The classic recipe includes meat, to which aromatic herbs, eggs and bread are added
Ingredients
- Veal (or Beef) 600 gr Freshly Grounded
- Italian Sausage 600 gr
- Eggs 2
- Parmesan Cheese 100 gr freshly grated
- White Bread 2 slices
- Parsley
- Extra Virgin Olive Oil
- Salt & Pepper
Instructions
Start by preparing the dough for which I use veal and sausage: the perfect combination. You can replace the veal with beef
In this case I used the “luganega” sausage which is a narrow and long casing that kneads faster than the classic sausages. To remove the skin from the sausage, make an incision along the length and extract the pulp
Soften the bread in the milk and squeeze it well to make a pulp
Mix all the ingredients in a large bowl: the two meats, eggs, parmesan cheese, parsley, bread soaked in milk, salt and pepper. Work all the ingredients well and for a long time so that the mixture is soft and homogeneous. Then let it rest for at least an hour so that it compact a little
In the meantime, wash the peppers, cut the top cap and with a sharp knife remove the central part, the seeds and the white lateral filaments
Preheat the bottom to 200 ° / 392F, line a pan with parchment paper. Season the inside of the peppers with a few drops of oil and a pinch of salt, then fill them with the stuffing, making sure that it reaches the edge, considering that it will swell a bit during cooking
Arrange the peppers standing up, one next to the other, on the pan, sprinkle with plenty of oil and cover each peppers with its lid
Put in the oven and cook for about 40 minutes, checking the cooking at 30. Turn off and let the peppers cool in the oven so that the juices they have released (and which you will see with the naked eye) congeal
Notes
Stuffed Pepper need their time. I recommend: to make this dish in the best way you have to let the dough rest. You must then let the cooked peppers rest, so that they cool and the flavors blend perfectly. For this reason, I usually prepare them the day before and let them rest in the oven, calmly, until it's time to serve them
ItalianCookingTips
For this recipe I prefer to use yellow bell peppers because they have a perfect color and are sweeter. Pay attention to the shape at the time of purchase: it is better that they are of medium size (so they cook better) and that they stand up well (so it will be easier to put them in the pan)
ItalianCookingTips
The dough must be much softer than that for the meatballs, because when cooking it must absorb all the juices of the pepper. For this I add more bread: a couple of slices of white bread that I soften in warm milk
ItalianCookingTips
To work the dough faster, use meat at room temperature: remove the veal and sausage from the fridge half an hour before
ItalianCookingTips
I am a fan of bell peppers: click on my previous recipes: Bell Pepper Chichen (http://www.italiancookingtips.com/bell-pepper-chicken/)
and Roasted Bell Peppers (http://www.italiancookingtips.com/roasted-bell-peppers/)
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