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Italian stuffed peppers recipe

Peperoni Ripieni (Italian Stuffed Peppers)

Silvana Nava
Italian stuffed peppers is a traditional dish, typical of the southern Italian regions.
They are easy to make, colorful, rich and with a truly exceptional flavor that will win you over at the first bite.
An easy recipe to make, perfect for Sunday lunch or a special dinner with friends
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Meat
Cuisine Italian
Servings 4
Calories 745 kcal

Ingredients
  

  • 3 bell peppers depending on size of mixed colors: yellow, green and red
  • 350 g ground beef ¾ pound
  • 150 g sausage 5 oz
  • 80 g bread 2.5 oz, stale or bread loaf
  • 100 ml milk ½ cup
  • 80 g parmigiano reggiano ~ 1 cup, grated or grana padano
  • 150 g mozzarella 5 oz, or provolone
  • 2 eggs
  • 1 tablespoon parsley chopped
  • 3 tablespoons olive oil extra virgin
  • salt to taste
  • black pepper to taste

Instructions
 

  • In a bowl, soak the bread in the milk. Let it soak until completely softened (about 5 minutes).
  • Meanwhile, place the ground beef and sausage (skinless) in another bowl. Start working the meat to mix it together. You can do this with your hands, which is definitely more practical, or with a fork. Then add the eggs.
  • Add the bread - well squeezed out of the milk - and mix well.
  • Add the grated Parmigiano and the diced Provolone (or Mozzarella). If you are using mozzarella cheese, be sure to drain it well.
  • Add the chopped parsley and season with salt and pepper.
  • Mix all ingredients well. The filling is ready; set aside.
  • Wash and dry the peppers. Then cut them in half lengthwise.
  • Remove the seeds and internal threads from the peppers. Salt them and lightly grease the inside.
  • Fill the peppers generously with the filling and place them in an oiled baking dish. Press the stuffing well into the peppers.
  • Drizzle with a little oil and sprinkle with a little Parmigiano cheese.
  • Bake in a preheated oven at 180°C (356°F) for about 40 minutes. The cooking time depends on the size of the peppers. The larger they are, the longer they need to cook.
  • At the end of the cooking time, turn on the grill and cook for an additional 5 minutes. This will create a delicious and inviting golden and crispy crust on the surface.
  • Remove from the oven and let stand at room temperature for 10 minutes before serving.
  • Italian Stuffed Peppers are done! Serve hot or at room temperature.

Nutrition

Serving: 100gCalories: 745kcalCarbohydrates: 19gProtein: 43gFat: 55gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 212mgSodium: 1020mgPotassium: 682mgFiber: 3gSugar: 7gVitamin A: 3451IUVitamin C: 116mgCalcium: 593mgIron: 4mg
Keyword Italian stuffed peppers, stuffed peppers
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