Recipe for peppers stuffed with meat

Meat with peppers is a perfect match

Beef, pork and peppers, just this combo is enough to make your mouth water. Red, green or yellow? The choice lies only in the taste we prefer. Loved as a side dish both raw and seared in a pan or on the grill, peroni always give that something extra to every dish, especially if combined with meat. Peppers are perfect both in terms of flavor and colour: that something cheerful in every dish making it inviting and tasty.

An evergreen dish of the typical cuisine of southern mothers are peppers stuffed with meat; a delicious and substantial dish that has infinite variations, one tastier than the other: peppers with minced meat and cheese, peppers stuffed with rice and meat or simply vegetarian, each recipe is unique. This recipe that we propose with peppers stuffed with meat as a second course is the best! Obviously everyone is free to use the filling they prefer but this is a version that we love very much. However, be careful when presenting it for lunch because it is often difficult to digest. But, as they say "only the brave" and therefore you can also present it as a tasty dinner or as a meat recipe as an appetizer!

Stuffed peppers ingredients for 4 people

• 4 medium-large red or yellow peppers
• 500 g of minced beef
• 500 g of classic pork sausage or spicy sausage
• 100 g of hard cheese such as Bergamine
• 100 g of milk
• 50 g of Parmigiano Reggiano
• 80 g crumbs of stale bread
• 2 medium eggs
• parsley to taste
• Salt and Pepper To Taste

Stuffed peppers with meat and sausage

To begin, let's start by cutting the bread into cubes and soaking it in milk, pressing it carefully to absorb everything. Now let's think about the peppers, wash and dry them well. Remove the top and cut the seeds and white filaments into cubes. Cut off the upper cap and extract the internal filaments and seeds.

Let's prepare the filling: remove the sausage from the casing and break it into pieces in a bowl together with the minced meat - if you like that extra something you can use the spicy Calabrian black pig sausage. We squeeze the bread that was in the milk well and add it to the meat filling together with the grated provolone and mix everything with our hands. Now combine the two eggs, the chopped peppers, the salt, the pepper and the chopped parsley. We create a homogeneous dough by mixing with our hands.

Now take the peppers, place them inside a large baking dish and fill them to the edge with the minced meat, bread and sausage filling. Press and compact well with a spoon and sprinkle with a drizzle of extra virgin olive oil on the surface. Now bake in a static oven at 180°C for around 45 minutes, so as to brown the top and cook the filling. Remove from the oven, sprinkle with grated Parmigiano Reggiano or insert a slice of bacon and return to the oven in grill mode for two minutes. We plate and add fresh basil or parsley and serve!