Peperoni ripieni di carne (Meat-Stuffed Peppers)

Ingredients

• 4bell peppers
• 300 g (10½ oz)chopped meat (see Notes)
• 100 g (3½ oz)bread, crusts removed, soaked in milk and/or water
• 50–75 g (2–3 oz)grated Parmesan cheese
• 1egg
• 1–2 clovesgarlic, finely minced
• A few sprigsfresh parsley, finely minced
• To tastesalt and pepper
• As neededtrimmings from the bell peppers
• As neededtomatoes
• As neededpotatoes
• As neededolive oil
• A pinchoregano
• To tastesalt and pepper
• As neededbreadcrumbs
• As neededmore grated Parmesan cheese
• As neededolive oil

Instructions

1. 1

   Prepare peppers

   Cut each pepper in half lengthways, from the tail to the stem. Remove the white ribs and core, leaving the stem attached if you like, as it can help hold the filling in.

2. 2

   Soak bread

   Remove the bread crust and tear the bread into pieces. Put it in a bowl, add enough milk and/or water to moisten it thoroughly, and leave it for a few minutes.

3. 3

   Mix filling

   Put the remaining filling ingredients in a large bowl. Squeeze and shred the soaked bread with your hands, add it to the bowl and mix everything well until the mixture is even and fairly soft. To check the seasoning, fry a small piece in a pan and taste it, then adjust the salt, pepper or Parmesan if needed.

4. 4

   Fill peppers

   Divide the meat mixture between the pepper halves, packing it in firmly. Add as much filling above the edges as you prefer.

5. 5

   Prepare baking dish

   Coat the base of a baking dish large enough to hold the peppers in one layer with a generous drizzle of olive oil. If using a vegetable bed, finely dice one or more of the listed vegetables and mix them with oregano, salt, pepper and olive oil. Spread the vegetables over the base of the dish.

6. 6

   Top peppers

   Arrange the pepper halves in the dish with the filling facing upwards. Sprinkle with breadcrumbs and/or extra grated Parmesan, then drizzle everything generously with olive oil.

7. 7

   Bake peppers

   Bake in a moderate oven at 180°C (350°F) for about 45–60 minutes, until the peppers are tender, the filling is cooked through and the tops are nicely browned.

8. 8

   Cool to serve

   Take the dish out of the oven and let the peppers cool before eating. Serve warm or at room temperature rather than piping hot.

What are meat-stuffed peppers?

Peperoni ripieni di carne are Italian stuffed peppers: halved peppers filled with a savoury meat mixture and baked. Stuffed vegetables are a familiar style of home cooking across Italy, with ingredients and fillings varying from one kitchen to another.

Here, soaked bread softens the filling, while Parmesan, garlic and parsley bring savoury flavour. Baking the peppers over diced vegetables gives the dish an easy, rustic accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 25g protein, 30g carbs, 28g fat.

The meat and egg provide most of the protein, while bread and any potatoes contribute carbohydrates. Parmesan and olive oil add much of the fat, and the amount of oil, cheese and meat used will affect the final macros. Serve a pepper with plenty of the vegetable bed or a salad to add vegetables to the plate.

Build a soft filling

Soaked bread: moisten it with milk, water or a mixture, then work it into the meat by hand. This helps the filling hold together while keeping it tender.

Meat and cheese: the recipe leaves the type of chopped meat open, and Parmesan adds saltiness and richness. Taste a small fried piece of the mixture before filling the peppers so you can adjust the seasoning.

Keep the pepper halves intact

Trim the ribs and core carefully without cutting through the pepper walls. Leaving the stem attached is optional, but it can help the halves hold their shape and contain the filling.

Pack the mixture firmly into each half so it stays in place as it cooks. You can mound it above the rim if you prefer a generous topping.

Use the vegetable bed

Vegetables: pepper trimmings, tomatoes or potatoes can be diced for the base of the dish. The recipe allows you to use one or more, so choose what you have to hand.

Season them with oregano, salt, pepper and olive oil, then spread them in an even layer. This bed helps steady the peppers and cooks alongside them.

Look for doneness

Bake at 180°C for about 45–60 minutes. The peppers should be tender, the filling cooked through and the top browned; begin checking towards the shorter end of the time range.

The exact timing can vary with the size and thickness of the peppers and how much filling you pile on. If the tops brown before the peppers are tender, keep an eye on them as they finish cooking.

Serve warm or at room temperature

Let the peppers cool after baking rather than serving them straight from the oven. They can be eaten warm or at room temperature.

The diced vegetables make a natural side from the same baking dish. For a fuller meal, serve with a simple salad or bread.

Recipe notes & tips

• Use your hands to mix the filling evenly without leaving dry pieces of bread.
• Fry a small sample of the filling to check its seasoning before stuffing the peppers.
• Arrange the pepper halves in a single layer so they sit securely in the dish.
• Dice the vegetables for the base fairly evenly so they cook at a similar rate.
• Let the baked peppers cool before serving, as the recipe suggests.

Variations

• Choose another meat: use the type of chopped meat you prefer, as the recipe does not specify one.
• Use a milk-and-water soak: moisten the bread with either liquid or a combination of both.
• Add a vegetable bed: combine diced pepper trimmings, tomatoes and/or potatoes beneath the peppers.
• Choose the topping: use breadcrumbs, extra Parmesan or a little of both.
• Adjust the herb: add the pinch of oregano to the vegetable bed as directed, or leave it out if you prefer.

Common mistakes to avoid

• Leaving the bread dry: moisten it well and give the liquid a few minutes to soak in.
• Overmixing unevenly: work the mixture thoroughly by hand so the ingredients are distributed throughout.
• Skipping the seasoning check: fry and taste a small piece before filling, then adjust as needed.
• Cutting through the pepper walls: remove the ribs and core carefully so the filling has a sturdy shell.
• Serving straight from the oven: allow the peppers to cool first rather than eating them piping hot.

How to store

Cool leftovers, then store them covered in the fridge and eat within 3 days. Reheat in an oven until hot throughout, or serve at room temperature; the recipe also notes that the peppers are good the next day.

Frequently asked questions