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Peperoni Ripieni (Stuffed Peppers)

Peperoni Ripieni (Stuffed Peppers)
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Peperoni Ripieni (Stuffed Peppers) is a classic Italian dish featuring vibrant bell peppers filled with a savory mixture of ground meat, aromatic herbs, rice or breadcrumbs, and melty cheeses, baked to perfection. This hearty and colorful recipe offers authentic Italian flavors, is customizable for various diets, and makes a satisfying meal perfect for family dinners or special occasions.

Ingredients

Scale

Peppers

  • 4 large firm bell peppers (red, yellow, or green)

Filling

  • 1 lb (450 g) ground meat (beef, pork, or a combination)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked rice or breadcrumbs
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 cup shredded mozzarella cheese, divided
  • 2 tbsp fresh basil, chopped
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh oregano, chopped
  • Salt and black pepper, to taste
  • 2 tbsp olive oil

For Baking

  • 1 cup tomato sauce
  • Olive oil for drizzling
  • Remaining Parmesan and mozzarella cheese for topping

Instructions

  1. Prepare the Peppers: Wash the bell peppers thoroughly. Cut off the tops and carefully remove the seeds and membranes inside. Keep the tops if you want to use them as lids after stuffing. Blanch the peppers in boiling water for 3-4 minutes to soften slightly, then drain and set aside to cool.
  2. Make the Filling: Heat olive oil in a pan over medium heat. Sauté finely chopped onion and garlic until translucent and fragrant. Add the ground meat and cook until evenly browned. Stir in cooked rice or breadcrumbs along with fresh basil, parsley, oregano, salt, and pepper. Mix in half of the grated Parmesan and mozzarella cheese for creaminess, folding all ingredients well together.
  3. Stuff the Peppers: Fill each softened bell pepper with the prepared filling, pressing gently to pack firmly but leaving a little space at the top. If desired, place the pepper tops back on as caps. Arrange the stuffed peppers upright in a baking dish, spacing them so heat circulates evenly.
  4. Bake to Perfection: Pour a light coating of tomato sauce over the stuffed peppers and drizzle with olive oil. Sprinkle the remaining grated cheeses on top. Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, until the peppers are tender and the cheese is bubbling and golden brown.

Notes

  • Choose sweet, firm bell peppers without blemishes to hold up well during baking.
  • Do not overfill the peppers; leave some space at the top to prevent spilling.
  • Using fresh herbs enhances the flavor more than dried; if using dried, reduce quantities accordingly.
  • Cook the filling ingredients first to meld flavors and prevent soggy peppers.
  • Cooked rice keeps the filling moist; avoid too many breadcrumbs to prevent dryness.

Nutrition

Keywords: Stuffed Peppers, Peperoni Ripieni, Italian recipe, baked peppers, ground meat, vegetarian options

Find it online: https://lillysplate.com/peperoni-ripieni-stuffed-peppers/