Peppers stuffed with meat

The recipe for peppers stuffed with meat is really simple and perfect for making the best use of this tasty vegetable for a tasty and substantial second course.

We are in the middle of summer and it is the right time to buy some peppers and dedicate yourself to the recipe we are offering you today. We understand very well that with the heat the desire to turn on the oven is on holiday, but you absolutely must try our peppers stuffed with meat.

The stuffed peppers can also be prepared in advance and served at room temperature. Alternatively you can also reheat them for a few minutes in the oven or air fryer. The important thing for this simple and genuine recipe is to choose quality ingredients . Let's see all the steps and the most famous variations of peppers stuffed with minced meat.

How to prepare the recipe for baked peppers stuffed with meat

1. Start by soaking the slices of bread in milk .
2. In a separate bowl, mix the ground beef with the egg, the breadcrumbs, the Parmesan, the chopped parsley with the garlic and the provola cheese grated with a large-hole grater.
3. Squeeze the soaked bread with your hands and add it to the rest of the ingredients.
4. Then wash the peppers, remove the top cap and empty them carefully, removing the seeds and white filaments.
5. Lightly salt the inside and stuff the peppers with the freshly prepared meat filling.
6. Cover them with their caps (which you previously kept aside) and place on a baking tray lined with baking paper. Bake in a preheated oven at 180°C for approximately 40 minutes . Remove from the oven and let cool slightly before serving.

Baked stuffed peppers: tips and variations

Stuffed peppers are the undisputed kings of southern Italian tables and this is why there are so many variations present in these regions. We remember:

• Neapolitan stuffed peppers ('mbuttunati)
• Stuffed peppers Calabrian style (pipi chini)
• Sicilian-style stuffed peppers

Then there are other versions and tricks that you can note down to perfect your recipe:

• The advice is to choose peppers that are not too large or too pointed, so that they can stand "upright" on their own. The ideal is the classic square pepper . If you really can't make them stand up, cut them lengthwise ( boat-shaped ) and stuff them.
• For a more scenic effect, use two red peppers and two yellow peppers .
• You can also place 2 potatoes cut into wedges and season with oil and salt on the bottom of the pan. They will cook together with the peppers and you will have a main course and side dish in one go.
• For the filling you can also use 50 g of pecorino and 50 g of parmesan.
• It is possible to replace 150 g of minced meat with the same weight of sausage: it will be even tastier!
• Provola, provolone, scamorza, emmental: use the cheese you prefer (or that you have at home).
• If you usually can't digest peppers at all, we give you some advice: don't eat the peel. You will see that they will no longer remain on your stomach! It will be very simple to remove it given that it is cooked in the oven.
• Meat-stuffed peppers can also be made with breadcrumbs . They will remain slightly drier but you can still adjust the final consistency of the filling by adding a few tablespoons of milk.

To conclude, we leave you all our stuffed pepper recipes : try them all!

Conservation

Stuffed peppers will keep in the refrigerator for up to 3 days . It is also possible to freeze them for 2-3 months.

Read also

Stuffed peppers in air fryer