Servings
Font
Back
5.0 from 3 votes

Italian Stuffed Peppers | Peperoni Ripieni

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

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4
Calories: 745 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. In a bowl, soak the bread in the milk. Let it soak until completely softened (about 5 minutes).
  2. 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.
  3. Add the bread - well squeezed out of the milk - and mix well.
  4. Add the grated Parmigiano and the diced Provolone (or Mozzarella). If you are using mozzarella cheese, be sure to drain it well.
  5. Add the chopped parsley and season with salt and pepper.
  6. Mix all ingredients well. The filling is ready; set aside.
  7. Wash and dry the peppers. Then cut them in half lengthwise.
  8. Remove the seeds and internal threads from the peppers. Salt them and lightly grease the inside.
  9. Fill the peppers generously with the filling and place them in an oiled baking dish. Press the stuffing well into the peppers.
  10. Drizzle with a little oil and sprinkle with a little Parmigiano cheese.
  11. 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.
  12. 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.
  13. Remove from the oven and let stand at room temperature for 10 minutes before serving.
  14. Italian Stuffed Peppers are done! Serve hot or at room temperature.

Nutrition Information

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

% 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.