Peperoni Ripieni (Stuffed Peppers)

Peperoni ripieni

In southern Italy, a long growing season combined with intense Mediterranean sun yields peperoni, or bell peppers, that are notoriously sweet and flavorful. An endless combination of ingredients can be used to make peperoni ripieni: ground beef, pork and veal as well as tuna, eggplant, zucchini, and assorted cheeses. One of the most basic and classic versions of this dish comes from Abruzzo, whose rugged mountains preserved its culinary traditions well into the 20th century. Featuring minced pork, sweet sausage, tangy Parmesan and herbs, these peperoni can be savored as a hot starter or cold leftovers. Recipe Servings: Serves 4

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

4 sweet bell peppers, halved vertically
7 oz (200 g) sweet Italian sausage, minced
7 oz (200 g) ground pork
1/2 cup (50 g) Parmesan or pecorino, freshly grated
1 egg
1/3 cup (30 g) bread crumbs (preferably made from day-old Italian bread)
1 tsp (5 ml) flat-leaf parsley, chopped
1 tsp (5 ml) basil, chopped
salt to taste
Freshly ground pepper, to taste
Extra virgin olive oil, to grease

Directions

Preheat oven to 350°F (180°C).
In a pot, bring lightly salted water to a boil. Plunge peppers into water and cook for 5 minutes. Remove and drain peppers. Set aside.
Mix ground Italian sausage with egg, parsley, basil, bread crumbs, and 2 tablespoons (30 ml) of grated Parmesan or Pecorino. Season with salt and blend. If mixture is too dry, add a little milk.
Grease a baking dish with olive oil and arrange peppers skin-side down. Fill each pepper with stuffing. Sprinkle remaining cheese and bread crumbs on top and drizzle with olive oil.
Bake for around 30 minutes until peppers are tender and stuffing is crisp and golden.
Remove peppers from oven and cool for 5 minutes before serving.