Italian Stuffed Peppers | Peperoni Ripieni
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4
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Calories
745 kcal
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Course
Main Course
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Cuisine
Italian
Italian Stuffed Peppers | Peperoni Ripieni
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Italian stuffed peppers is a traditional dish, typical of the southern Italian regions.They are easy to make, colorful, rich and with a truly exceptional flavor that will win you over at the first bite.An easy recipe to make, perfect for Sunday lunch or a special dinner with friends
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Ingredients
- 3 bell peppers depending on size of mixed colors: yellow, green and red
- 350 g ground beef ¾ pound
- 150 g sausage 5 oz
- 80 g bread 2.5 oz, stale or bread loaf
- 100 ml milk ½ cup
- 80 g parmigiano reggiano ~ 1 cup, grated or grana padano
- 150 g mozzarella 5 oz, or provolone
- 2 eggs
- 1 tablespoon parsley chopped
- 3 tablespoons olive oil extra virgin
- salt to taste
- black pepper to taste
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Instructions
- In a bowl, soak the bread in the milk. Let it soak until completely softened (about 5 minutes).
- Meanwhile, place the ground beef and sausage (skinless) in another bowl. Start working the meat to mix it together. You can do this with your hands, which is definitely more practical, or with a fork. Then add the eggs.
- Add the bread - well squeezed out of the milk - and mix well.
- Add the grated Parmigiano and the diced Provolone (or Mozzarella). If you are using mozzarella cheese, be sure to drain it well.
- Add the chopped parsley and season with salt and pepper.
- Mix all ingredients well. The filling is ready; set aside.
- Wash and dry the peppers. Then cut them in half lengthwise.
- Remove the seeds and internal threads from the peppers. Salt them and lightly grease the inside.
- Fill the peppers generously with the filling and place them in an oiled baking dish. Press the stuffing well into the peppers.
- Drizzle with a little oil and sprinkle with a little Parmigiano cheese.
- Bake in a preheated oven at 180°C (356°F) for about 40 minutes. The cooking time depends on the size of the peppers. The larger they are, the longer they need to cook.
- At the end of the cooking time, turn on the grill and cook for an additional 5 minutes. This will create a delicious and inviting golden and crispy crust on the surface.
- Remove from the oven and let stand at room temperature for 10 minutes before serving.
- Italian Stuffed Peppers are done! Serve hot or at room temperature.
Nutrition Information
Show Details
Serving
100g
Calories
745kcal
(37%)
Carbohydrates
19g
(6%)
Protein
43g
(86%)
Fat
55g
(85%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
4g
Monounsaturated Fat
24g
Trans Fat
1g
Cholesterol
212mg
(71%)
Sodium
1020mg
(43%)
Potassium
682mg
(19%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
3451IU
(69%)
Vitamin C
116mg
(129%)
Calcium
593mg
(59%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 745 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 745kcal | 37% |
| Carbohydrates | 19g | 6% |
| Protein | 43g | 86% |
| Fat | 55g | 85% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 212mg | 71% |
| Sodium | 1020mg | 43% |
| Potassium | 682mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3451IU | 69% |
| Vitamin C | 116mg | 129% |
| Calcium | 593mg | 59% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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