Today I prepared stuffed Cornelio peppers, a dish that can be a side dish, an appetizer, or even a main course, made with a type of sweet, elongated pepper with very few seeds inside, the Cornelio from Valfrutta that I found at Ipernova.
It’s a dish that tastes like summer to me – flavorful, colorful, very easy, and excellent even when prepared in advance and good even when eaten cold!
I love stuffed vegetables, especially in summer, and even though this year’s mild and spring temperatures in Bologna are slow to arrive, I’ve already started preparing recipes in advance, to savor cold or at room temperature like this little dish!
I also recommend this collection of STUFFED VEGETABLE RECIPES
STUFFED VEGETABLE RECIPE COLLECTION
How to vary the stuffing of stuffed vegetables?
Besides the classic breadcrumb filling mixed with grated Parmesan, parsley, garlic, and extra virgin olive oil, we can add a mix of minced meat, maybe even some sausage, and season it with herbs, a mix of melting cheeses, a mix of cheeses and cold cuts, plain boiled rice, and much more!
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I’ve opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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STUFFED CORNELIO PEPPERS
La cucina di ASI
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 3 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 269.39 (Kcal)
- Carbohydrates 5.48 (g) of which sugars 3.70 (g)
- Proteins 12.88 (g)
- Fat 21.97 (g) of which saturated 6.35 (g)of which unsaturated 5.12 (g)
- Fibers 1.97 (g)
- Sodium 1,036.51 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb peppers (long sweet Cornelio)
- 1 shallot
- 1.4 oz black olives
- 5 oz mozzarella (mozzarella and scamorza julienne)
- 3.5 oz tuna in oil (drained)
- 4 tbsps extra virgin olive oil
- 2 oz spicy salami
- 4 pinches salt
- 2 pinches pepper
- to taste basil
Tools
- Baking Tray
- Cutting Board
- Bowl
Preparation of the Stuffed Cornelio Peppers Recipe
For the stuffed peppers recipe, first remove the stem and cut each Cornelio pepper in half, already washed and dried.
Remove the internal seeds, which are almost nonexistent in this variety, and arrange the pepper halves on the baking tray already lined with parchment paper.
Preheat the oven to 350°F and prepare the filling.
Peel a shallot and finely chop it, then place everything in a bowl.
Dice the spicy Napoli salami, then add the drained and shredded tuna in oil and the pitted black olives, also coarsely chopped.
Cut a few fresh basil leaves with scissors and add them to the rest of the filling already made for the Cornelio peppers.
With a spoon, place a little filling in each sweet long pepper half and add half of the julienne cheese on top of each filling as you see in the photo.
Place the tray of sweet long stuffed peppers in the oven and bake for about 30 minutes or according to your oven’s characteristics.
A few minutes before finishing cooking, place the remaining cheese mix on top of each pepper half and leave under the grill for a very short time.
Let them cool slightly and serve the stuffed Cornelio peppers and enjoy your meal!
Annalisa
P.S. I love this type of dish, and you????????
