Ligurian stuffed peppers are a very famous and popular recipe in Liguria.
It’s impossible to visit my region and not taste them. They can be found in farmhouses, trattorias, and rotisseries, but when prepared at home and eaten fresh, they have an extra edge, and believe me, they are not hard to make at all!
The Ligurian Peppers are a perfect example of Ligurian cuisine, known for its ability to enhance simple ingredients with fresh and bold flavors, often tied to the land and sea. This dish expresses the essence of this culinary tradition, which is distinguished by the balance between robust and delicate flavors, in a context of great respect for local products.
The peppers have a bold flavor which they convey to the filling, making them really appetizing yet delicate at the same time.
Great to enjoy cold in the summer or hot in the winter, they are ideal as an appetizer, side dish or served as an aperitif. They’re also fantastic to take as a packed lunch to the beach or mountains.
I am sure once you try them, you’ll be hooked.
I also recommend
- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Ligurian stuffed peppers
- 4 peppers
- 5 potatoes
- 5 carrots
- 5.3 oz mixed ground meat
- 2 eggs
- 1 cup g grated Parmesan cheese
- to taste salt
- to taste marjoram
Tools
- 1 Steamer
- 1 Potato Masher
- 1 Bowl
- 1 Fork
- 1 Knife
- 1 Chopping Board
- 1 Baking Tray
- Parchment Paper
Steps for preparing Ligurian stuffed peppers
To prepare the delicious Ligurian stuffed peppers, start by washing them under running water. Then remove the cap where the stem is attached, then the seeds and the white ribs in the center.
Then take a chopping board and with a knife cut each pepper into 4 parts. Meanwhile, clean the other vegetables and cut them into pieces to then place them in the steamer, or simply boil them in a pot with plenty of water, and bring to a boil.
Once cooked, always test with a fork to make sure they are done, take a bowl and with a potato masher mash the carrots and potatoes and then let them cool for a few minutes. Once at room temperature, add the eggs, grated Parmesan cheese, salt, ground meat, and a sprinkle of marjoram.
Then, with a fork, mix everything well. Then, grease a baking tray with some extra virgin olive oil and a pinch of salt and place the cut peppers on top. Fill each pepper with our mixture using a fork.
Finally, bake them at 356°F (180°C) for about 40 minutes, until golden. Once cooked, remove from the oven, let them cool, and finally serve and … enjoy!
Tips and Notes
After cooking them and letting them cool to room temperature, place the peppers in an airtight container. You can store them in the refrigerator for 3-4 days.
If you want to keep them longer, you can freeze them. Again, wait until they are completely cooled before placing them in freezer bags or special containers.
Frozen peppers can last up to 2-3 months, but the texture may become slightly softer once thawed.
When you want to eat them, thaw them slowly in the refrigerator or leave them at room temperature. Before serving, it is advisable to heat them in the oven at 302°F (150°C) for a few minutes.
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