A great classic, at least in my area. In Sicily, specifically in the Palermo area, it’s common for families to prepare this delicacy, called “pìpi” in dialect. Since I was a child, I remember the smell that filled the house when my mom made them, and today, that scent takes me back to the past.
Traditionally, my mom used to prepare them by stuffing the peppers with a very thick meat ragù mixed with various cold cuts cut into cubes and cheese.
In this recipe, however, I propose a different variation that still holds its own against the “original“.
Related recipes:
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour 20 Minutes
- Cooking methods: Oven, Air Fryer
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: All Seasons
Ingredients
For Baked Stuffed Peppers
- 2 large bell peppers
- 1 white or golden onion
- 1.1 lbs ground beef
- 2 teaspoons salt
- 1 tablespoon currants
- 4 sun-dried tomatoes
- 3.5 oz diced cooked ham
- 2 tablespoons Taggiasca olives
- 1 tablespoon tomato paste
- 1 tablespoon grated pecorino cheese
- to taste extra virgin olive oil
- 1 clove garlic
- 1 teaspoon sugar
- 1 package peeled cherry tomatoes
- to taste chives
- to taste chopped basil
- 4 slices of cheese
Tools
- Air Fryer
- Pan
- Lid
- Oven
- Baking pan
Steps
To make the Baked Stuffed Peppers
First, wash and dry the peppers, then cut them in half lengthwise, and remove the white part “placenta” along with any seeds. At this point, place the peppers in the air fryer and pre-cook them for 30 minutes at 338°F. (If you don’t have an air fryer, you can perform this step in the oven).
Meanwhile, heat a drizzle of extra virgin olive oil in a pan and sauté a chopped onion. Once golden, add all the ground beef and let it season until the minced meat turns gray. (At this stage, you can cover with a lid for more even cooking).
After a few minutes, add the salt, currants (better with pine nuts), and finally, the sun-dried tomato. Let it season for a few more minutes, stirring well.
Continue by adding the diced ham, Taggiasca olives, tomato paste, and pecorino cheese. Keep stirring until everything is blended together, and finally, transfer all the seasoning into a bowl.
To proceed, heat a bit of oil in a pan and let it season with a clove of garlic for a few minutes. Then add the peeled cherry tomatoes (pulp is also fine) and season with salt and sugar (optional).
At this stage, add the chives and chopped basil to the sauce (better if fresh). Let it cook over medium-low heat for about 10 minutes before turning off the heat.
As we approach the end of the recipe, place the pre-cooked peppers in a lined baking pan and fill them with the prepared seasoning.
At this point, sprinkle the surface of the peppers with pecorino, a drizzle of oil, and place in a preheated oven at 356°F for 30 minutes.
To complete, after 30 minutes, take the pan out of the oven and cover the surface of the peppers with the tomato sauce. Add the cheese slices and return to the oven for about 5 minutes or until the cheese has melted.
Finally, once cooking is complete, remove the pan from the oven and let it rest for at least 30 minutes before serving.
Tips
Baked stuffed peppers keep well for about 3 days in the refrigerator. They can be reheated before consumption for about 10 minutes in the oven or in an air fryer.
FAQ (Questions and Answers)
Can I use other types of cold cuts?
Sure, salami and mortadella could be perfect substitutes or excellent additions. Also, diced cheese can add an extra touch.
Can I add the tomato sauce together with the filling?
If you want a moister result, you can combine the sauce with the filling and create a unique stuffing from the first stage. The result will be excellent!
