Stuffed Baked Peppers (Peperoni Ripieni) are an easy and tasty Italian second course, ideal for a Sunday lunch or a special dinner. The ingredients needed for this recipe are simple. Peppers, minced beef, cheese and some spice are enough and you will bring a good and tasty dish to the table. These peppers stuffed with meat are so rich that they can become a single dish. Prepare the peppers in advance, with the rest they become even better! Just heat the peppers a few minutes in the oven before serving, anyone who tastes them will be conquered!
First of all prepare the stuffing of peppers. In a large bowl put the chopped meat, the chopped bread (wet and squeeze it), the milk, the egg, the grated cheese, the sweet provola cut into small cubes, salt and pepper according to your tastes and a little chopped parsley. Mix all the ingredients with your hands until the mixture is well blended.
Now take the peppers, wash them and cut them in half lengthwise. Eliminate the seeds and the internal white filaments, leaving the stalk up. Salt the inside of the peppers; this last operation, besides flavoring, will facilitate the cooking of the peppers.
Fill the pepper halves with the filling, trying not to leave empty spaces. Put the peppers in a baking dish, sprinkle with breadcrumbs and sprinkle with a drizzle of olive oil. Cook the peppers in a preheated oven at 200 degrees for 45 minutes.
Here are the baked stuffed peppers served on the table! I advise you to let them cool about ten minutes before enjoying them.
Meat and sausage stuffed peppers can be kept for 1-2 days in the refrigerator. Freezing is not recommended.
Anchovies, emmentalers, courgettes, aubergines, peas and scamorza are just some of the tantalizing ingredients with which you can enrich the stuffed peppers stuffing!
You can add rice to the filling (or substitute meat with rice) so they will become a rich and tasty single dish. The rice must be boiled, drained and cooled before mixing to the rest of the ingredients.