Peperoni ripieni (Stuffed peppers)

    1 hour 5 min

    Stuffed peppers the Italian way! The filling is made with mince, olives, capers, breadcrumbs, parsley and 2 types of cheese.

    London, England, UK
    1 person made this

    Serves: 4 

    • 4 red or yellow peppers
    • 1 tablespoon extra virgin olive oil
    • 375g beef mince
    • 1 egg
    • 50g fresh breadcrumbs
    • 60g grated Parmesan cheese
    • 2 teaspoons salt
    • 60g pitted olives, chopped
    • 2 tablespoons capers, rinsed and sliced
    • 3 tablespoons chopped flat-leaf parsley
    • 60g grated mozzarella cheese

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. Remove the tops (but don't throw them away) and hollow out the pith and seeds from the peppers. Place the peppers on a baking tray and cook for 20 minutes.
    3. Meanwhile, heat the oil over medium heat; add mince and cook until browned, about 10 - 15 minutes.
    4. To make the filling mixture: combine the egg, breadcrumbs, Parmesan cheese, and salt in a large bowl; stir well. Stir in the cooked mince, olives, capers, chopped parsley and mozarella cheese.
    5. Lower the oven temperature to 160 C / Gas mark 3. When the peppers have cooled a little bit, fill them with the beef mixture. Place the tops back on. Lay the stuffed peppers in a lightly greased rectangular baking dish. Bake for about 25-30 minutes.

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