Stuffed peppers
Published on 31 August 2024
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I like stuffed peppers, courgettes, tomatoes and aubergines. Usually I make meatless filling, but meat makes them more flavourful.
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Method
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I soak chopped bread in milk.
I mix mince, squeezed bread and egg in a bowl.
I add Parmesan, salt and pepper.
I mix in chopped garlic if wanted and parsley.
I grate and add Caciotta.
I add diced ham.
I combine by hand to judge consistency, set aside and wash, halve and deseed peppers, removing membranes.
I fill them.
I sprinkle Parmesan and oil, put on a lined tray and bake at 180°C for about 25 minutes. Check they are tender and golden.
I cool slightly before eating. A tasty complete meal, also delicious reheated next day.
Original source: https://incucinaconlilly.com/2024/08/31/peperoni-ripieni/