Stuffed Peppers Recipe
Exquisite stuffed peppers recipe: these vegetables in Italy are called “peperoni”, and in Italy you cannot find any kind of sausage called peperoni. Curious, isn't it? These stuffed peppers recipes will not make it look like a sausage, but surely will please your taste.
The “peperoni” (with one "p", not pepperoni) is very known and used in Italy, specially in the Southern cuisine. One of the most known peppers recipe is the famous “peperonata”, and “peperone” is used in many dishes (including pizza) and ate often by itself. It is sometimes difficult to digest, but there is a solution for this problem: you have to eliminate peel and seeds. To eliminate the peel put it on a barbecue or into the oven (preferably closed by aluminium paper). When it’s done, the peel will come out easily, leaving the best part to be appreciated. |
 |
Stuffed peppers recipe
You'll need (4 people):
• 4 big peppers (2 halfs for each person)
• 2 cups of ground beef
• 1 can of peeled tomatoes
• half onion (minced)
• a clove of garlic (minced)
• parsley (minced)
• 1 Italian mozzarella
How to prepare:
Just cook the ground meat together with the peeled tomatoes, onion, garlic and parsley; always paying attention to use a good extra virgin olive oil .
Cut each pepper in two, eliminate all seeds and fill them with the cooked meat. Put some slices of mozzarella on the top and cook it into the oven for about half an hour (the peppers should become soft when prick with the fork and the mozzarella should melt and grill a little).
|
The best pepperoni I’ve eaten were the simplest ones. Just cook them into the oven (or on a barbecue) and peel it as told above. Then dress them as a salad (you have to do it some hours before eating) with salt, minced garlic, parsley and a good extra virgin olive oil . Buon appetito! |
Related pages:
Return to Authentic Italian Recipes
Return from Stuffed Peppers Recipes to All About Italian Food homepage
Welcome to my Italian corner to share info, tips and recipes regarding Italian food and culture,
Copyright © 2008-2012 All-About-Italian-Food.com. All Rights reserved
