Peperoni Ripieni (Stuffed Peppers)
Peperoni Ripieni
Equipment
- Equipment Needed
- Baking dish
- Knife
- Mixing bowl
- Oven
Ingredients
- Ingredients:
- 4 bell peppers any color
- 300 g 10 oz ground beef (or a mix of beef and pork for extra flavor)
- 100 g 3.5 oz old bread (without crust), soaked in milk or water
- 50-75 g 2-3 oz grated Parmesan cheese
- 1 egg
- 1-2 garlic cloves minced
- Fresh parsley chopped
- Salt and pepper to taste
- For the vegetable bed:
- Bell pepper trimmings tomatoes, and potatoes
- Olive oil
- A pinch of oregano
- For the topping:
- Breadcrumbs and extra Parmesan cheese
- Olive oil
Instructions
- Method:
- Prepare the Peppers:
- Cut the peppers in half lengthwise, removing the seeds and core. If you prefer, you can leave the stem on the pepper for a more rustic look and to help hold in the stuffing. Lay them aside.
- Make the Stuffing:
- Soak the bread in milk or water for a few minutes until soft. Then, squeeze out the excess liquid and break it into small pieces. In a mixing bowl, combine the bread with the ground meat, grated Parmesan, egg, minced garlic, parsley, salt, and pepper. Use your hands to mix everything together until well combined. Taste a small bit of the mixture to adjust the seasoning as needed. It should be well-flavored but not overly salty.
- Stuff the Peppers:
- Take a generous handful of the meat mixture and pack it tightly into each pepper half. The stuffing should mound slightly above the edges of the pepper.
- Prepare the Baking Dish:
- Drizzle olive oil over the bottom of a baking dish. For added flavor, layer some diced potatoes, tomatoes, and bell pepper trimmings on the bottom. Sprinkle with a bit of oregano, salt, and pepper. Place the stuffed peppers upright on top of the vegetables.
- Bake the Peppers:
- Top the stuffed peppers with breadcrumbs and a sprinkle of Parmesan cheese. Drizzle a little more olive oil over the top. Bake in a preheated oven at 180°C (350°F) for 45-60 minutes, until the peppers are tender and the stuffing is cooked through.
- Serve:
- Allow the peppers to cool slightly before serving. These stuffed peppers can be enjoyed warm or at room temperature, making them perfect for any occasion. Leftovers are great the next day!
- Variations and Tips:
- Vegetarian Option: You can swap the meat for a mixture of rice, vegetables, or lentils to make a delicious vegetarian version.
- Dietary Substitutes: Use gluten-free breadcrumbs if you're avoiding gluten, or substitute the bread with rice or quinoa. You can also opt for low-fat cheese for a lighter version.
- Flavor Boost: For extra flavor, consider adding some Italian sausage to the stuffing, or experiment with adding pine nuts and raisins for a Sicilian twist.
Let me show you how I make one of my all-time favorite Italian dishes, Peperoni Ripieni, also known as stuffed peppers. This dish is a staple in many Italian regions, especially in Southern Italy, where the flavors are bold, and the ingredients are simple but full of life. From my own personal experience, this dish is perfect for a hearty meal that can be made in advance, and it often tastes even better the next day. Ready to give it a try? Let’s jump in.
What to Expect:
These stuffed peppers should be tender with a savory, slightly creamy filling. The pepper itself becomes sweet as it cooks, and the stuffing, rich with the flavors of the meat, cheese, and herbs, should be satisfying and hearty. The combination of the vegetables at the bottom creates a perfect bed that helps infuse the peppers with additional flavor while keeping them juicy.
Ingredients:
- 4 bell peppers (any color)
- 300g (10 oz) ground beef (or a mix of beef and pork for extra flavor)
- 100g (3.5 oz) old bread (without crust), soaked in milk or water
- 50-75g (2-3 oz) grated Parmesan cheese
- 1 egg
- 1-2 garlic cloves, minced
- Fresh parsley, chopped
- Salt and pepper to taste
- For the vegetable bed:
- Bell pepper trimmings, tomatoes, and potatoes
- Olive oil
- A pinch of oregano
- For the topping:
- Breadcrumbs and extra Parmesan cheese
- Olive oil
- > Go get the must-have equipment and ingredients for creating a Savory
#Peperoni Ripieni now.
Prep Time: 15 minutes
Course: Main dish
Equipment Needed:
- Baking dish
- Knife
- Mixing bowl
- Oven
- > Go get the must-have equipment and ingredients for creating a Savory
#Peperoni Ripieni now.
Method:
1. Prepare the Peppers:
Cut the peppers in half lengthwise, removing the seeds and core. If you prefer, you can leave the stem on the pepper for a more rustic look and to help hold in the stuffing. Lay them aside.
2. Make the Stuffing:
Soak the bread in milk or water for a few minutes until soft. Then, squeeze out the excess liquid and break it into small pieces. In a mixing bowl, combine the bread with the ground meat, grated Parmesan, egg, minced garlic, parsley, salt, and pepper. Use your hands to mix everything together until well combined. Taste a small bit of the mixture to adjust the seasoning as needed. It should be well-flavored but not overly salty.
3. Stuff the Peppers:
Take a generous handful of the meat mixture and pack it tightly into each pepper half. The stuffing should mound slightly above the edges of the pepper.
4. Prepare the Baking Dish:
Drizzle olive oil over the bottom of a baking dish. For added flavor, layer some diced potatoes, tomatoes, and bell pepper trimmings on the bottom. Sprinkle with a bit of oregano, salt, and pepper. Place the stuffed peppers upright on top of the vegetables.
5. Bake the Peppers:
Top the stuffed peppers with breadcrumbs and a sprinkle of Parmesan cheese. Drizzle a little more olive oil over the top. Bake in a preheated oven at 180°C (350°F) for 45-60 minutes, until the peppers are tender and the stuffing is cooked through.
6. Serve:
Allow the peppers to cool slightly before serving. These stuffed peppers can be enjoyed warm or at room temperature, making them perfect for any occasion. Leftovers are great the next day!
Variations and Tips:
- Vegetarian Option: You can swap the meat for a mixture of rice, vegetables, or lentils to make a delicious vegetarian version.
- Dietary Substitutes: Use gluten-free breadcrumbs if you’re avoiding gluten, or substitute the bread with rice or quinoa. You can also opt for low-fat cheese for a lighter version.
- Flavor Boost: For extra flavor, consider adding some Italian sausage to the stuffing, or experiment with adding pine nuts and raisins for a Sicilian twist.
- > Go get the must-have equipment and ingredients for creating a Savory
#Peperoni Ripieni now.
Nutritional Information (Per Serving):
- Calories: 350-400
- Protein: 25g
- Carbs: 30g
- Fat: 20g
(Please note that nutritional content may vary based on specific ingredients used.)
I hope this guide has made making Peperoni Ripieni seem a little less daunting! Or, if you’ve tried it before, how was your experience? Please, be honest, and let me know in the comment below, I really enjoy hearing feedback from real people like you, so don’t hesitate to share your thoughts!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
