STUFFED PEPPERS
Second dish
Stuffed peppers are a delicious and substantial dish with a number of variants, all equally tasty.
INGREDIENTS
Large bell peppers
4
Minced veal
300 g
Sausage
150 g
Stale bread
100 g
Provolone
200 g
Whole milk
150 ml
Eggs
2
Parsley
to taste
Salt and black pepper
to taste
FOR THE TOPPING
Parmigiano Reggiano for grating
Grated provolone
Cut the stale bread into small cubes, place in a bowl and cover with milk. Press the bread down gently so it absorbs the milk.
Wash and dry the peppers, remove the caps and the seeds. Removing the stems from the caps, cut the flesh into small pieces. Remove the skin from the sausage and add the meat to the veal in a large bowl. Squeeze out the bread and add to the meat, mixing well. Grate the provolone and the Parmigiano Reggiano and add to the other ingredients, mixing with the hands. Now add the eggs and the diced pepper and mix well. Season with salt, pepper and chopped parsley. Mix well to obtain an even mixture. Place the peppers in an oven dish and fill to the brim with the meat mixture. Press the filling down using the back of a spoon, then cook on the middle shelf of a pre-heated oven at 180°C for 40 minutes. After this time, take the peppers out of the oven, sprinkle with grated Parmigiano Reggiano, add a few chunks of cheese and a drizzle of olive oil. Return to the oven, in grill mode, for 3-4 minutes at 240°C. They are ready to serve when the cheese is melted.
Related recipes
Saffron Risotto
This spring that feels like autumn, liven up the evening with an unmistakable and very special risotto.
Second dish