At my home, meat-stuffed peppers are a highly appreciated dish for their rich flavor and their cheerfulness: a mix of colors from green to red to yellow that immediately make the table more joyful. The process is very easy, you just need to pay close attention to cleaning the pepper: remove all the internal strands and all the seeds, otherwise, some might be too spicy.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 1 Hour
- Portions: 4 people (about 10 peppers)
- Cuisine: Italian
Ingredients
- 2.2 lbs Peppers (about 10 peppers)
- 9 oz Pork ground meat
- 7 oz Sausage (spicy)
- 1.75 oz Stale bread (very dry)
- 0.4 cup Milk
- 1.75 oz Carrots (about 1 small carrot)
- 5 oz Zucchini (about 2 small zucchinis)
- 1 clove Garlic
- 1.75 oz Onion (about 1 small onion)
- 1 oz Parmigiano Reggiano DOP (grated)
- 0.35 oz Salted ricotta (grated)
- 1 Egg
- 1 Egg white
- 2 pinches Fine salt
- to taste Olive oil
Preparation
To start, put the stale bread in a bowl with the milk; if possible, break it up so it can absorb the milk better.
In a pan, put a little oil, the garlic, and add the grated zucchinis, carrots, onions, half a glass of water, adjust the salt, and cook for about 15 minutes.
In the meantime, clean the peppers: using a knife, remove the stem, then remove the internal strands and seeds by tapping the pepper turned upside down on your hand. If you can’t remove the internal strands well, use a teaspoon to scrape inside the pepper.
Now take a large bowl, put in the sausage with the casing removed, the ground meat, the stale bread now fully soaked, the grated Parmigiano and ricotta, the egg and the egg white, the vegetables which must be completely cooled.
Adjust the salt, and mix well with your hands to blend all the ingredients.
Place parchment paper on the oven tray, fill the peppers with the mixture and place them on the tray.
Preheat the oven to 356°F, insert the peppers and cook at 356°F for about 50/60 minutes.
Check the cooking, and if necessary, brown the surface by moving the tray to the top of the oven and turning on the grill. During this operation, be very careful not to burn them, so keep them under control.
Notes
To make this dish more digestible, I usually remove the skin before eating them.
The cooking time greatly depends on the size of the peppers, it can vary, for the ones used in this recipe it takes about an hour.
In this recipe, I used one egg and one egg white because the latter was left over from the pudding recipe. You can safely use two eggs.
P.S. I know the photo is unforgiving, it absolutely does not do justice to the taste of these peppers, but I never manage to get a decent one, they disappear immediately! Not to mention that I always prepare them for dinner, so it’s already dark outside, but sooner or later I’ll manage to change it!
If you liked the recipe for meat-stuffed peppers, take a look at the other recipes with peppers:
Baked Tuna Stuffed Peppers
Stuffed Potatoes with Chicken and Peppers
Peppers under Raspa
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