They can be served as a main course or a one-dish meal: stuffed peppers are a timeless classic of our cuisine that, with just a few ingredients, bring plenty of color and flavor to the table.
Popular throughout Italy, especially in the south, they can be prepared with a variety of fillings. Our Cesarina Anna from San Quirico d’Orcia offers her version with a delicious filling of beef, veal, mortadella, and smoked scamorza cheese.
We're sure this recipe will win you over!
Stuffed peppers baked in the oven
A simple recipe for a flavorful dish suitable for any season
DifficultyEasy
Preparation time15m
Cooking time45m
Servings4
€
CostLow
Ingredients
- 3/4 medium yellow and red peppers
- 250 g of ground veal
- 250 g of ground pork
- 100 g of grated Parmesan cheese
- 250 g of smoked scamorza cheese
- 100 g of mortadella
- 3 heaping tablespoons of breadcrumbs
- 3 eggs
- Parsley, salt, and pepper to taste
- 1/2 ladle of sauce
For the sauce:- 1 liter of tomato puree
- Extra virgin olive oil
- 2 garlic cloves
- Salt and pepper to taste
Method
- Prepare the sauce by heating the oil and sautéing the garlic without burning it.
- Add the tomato puree, salt, pepper, and cook for 30/40 minutes.
- Clean the peppers and cut them in half lengthwise.
- Prepare the filling by mixing the ground meat with the cheese, breadcrumbs, chopped scamorza and mortadella, eggs, salt, pepper, parsley, and half a ladle of sauce. Mix well: the filling should be soft.
- Stuff the peppers and place them in a baking dish.
- Add a small piece of butter on each pepper and roast in the oven at 200°C for 15 minutes.
- At this point, pour the sauce over the peppers and continue cooking until the peppers are tender.