Stuffed Peppers
This is a traditional recipe from southern Italy, very easy to make but extremely tasty. The bright colours and the rich taste of this dish, accompanied by white rice and a medium-tannins wine, will very easily impress your guests. It is also an excellent way to "recycle" stale bread.
Preparation time: 10 minutes
Cooking time: 45/60 minutes in the oven
Ingredients
- 4 peppers
- 600g of beef or pork lean minced meat
- 100g of bread (preferably stale bread)
- 50g of grated Parmigiano cheese (you can also add 50g of grated Pecorino cheese)
- 2 spoons of finely chopped parsley
- 1 clove of finely chopped garlic
- 2 eggs
- 50g of bread crumbs
- olive oil
- salt
- black pepper
Preparation:
Soak the bread in water until soft.
Add together in a large bowl the meat, the soaked bread (well drained), the Parmigiano cheese, the 2 eggs, the chopped garlic, the chopped parsley, salt and pepper.
Mix all the ingredients with a fork until obtaining a homogeneous mixture.
Take off the stalk from the peppers, cut them longitudinally into two halves and remove all the seeds.
Fill each half with the meat mixture and put it on a oiled baking pan.
Pour 1 spoon of olive oil in a pan and fry the bread crumbs on medium flame until golden coloured.
Sprinkle the roasted bread crumbs on the stuffed peppers.
Put the peppers in a pre-heated oven at 180 degrees and cook them for 45/60 minutes depending on the size of the peppers
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