The stuffed peppers are tasty and very easy to prepare. Served with basmati rice they are a
nourishing and complete main dish.
Prep Time:30 minutes
Cook Time:60 minutes
minced beef: 300 grams
minced pork: 300 grams
medium eggs: 2
Parmesan freshly grated (plus some extra to sprinkle the top): 80 grams
white bread sliced : 100 grams
milk: 1 glass
clove of garlic finely chopped: 1
parsley finely chopped: 2 tbsp
medium peppers: 6
fine breadcrumbs: 4 tbsp
extra virgin olive oil (as needed)
salt (to taste)
ground pepper (to taste)
1. Put the milk in a small bowl with the bread, cut into small pieces, and let it soak for 10
minutes. Then squeeze it very well.In a big bowl put the meat, eggs, parmesan,
parsley, garlic, the squeezed bread, season with salt and pepper then combine
everything together to form a firm mixture. Cover with cling film and set aside.
2. After washing them cut the top out of the peppers and put them on a baking tray lined
with parchment paper: you will use them as lids for the peppers.Scoop out the seeds
and arrange the peppers on another baking tray lined with parchment paper without
leaving any space between them so the won't collapse during the cooking time.
Sprinkle the inside with salt.
3. Stuff the peppers with the meat filling then sprinkle the tops with parmesan and bread
crumbs.Cook in the preheated oven at 180°C for about 60 minutes. Check them while
cooking because sometimes they cook in less then an hour. 20 minutes before they
are ready put the tray with the lids into the oven, so they will cook remaining crunchy.
4. Once cooked put the lids on the peppers and serve warm with basmati rice.
This recipe is from Elisa of My foodie days can can be found at Instagram https://www.instagram.com/myfoodiedays/