The meat stuffed peppers (or “puparuoli ‘mbuttunati”), are a tasty and colorful dish typical of Neapolitan cuisine, perfect for bringing authentic and inviting flavors to the table. This recipe combines the bold taste of peppers with a rich and flavorful filling based on ground beef mixed with stale bread, egg, cheese, and various herbs, making every bite a true pleasure for the palate.
They are perfect to serve as a main course in a multi-course meal or as a single dish for a tasty dinner, perhaps accompanied by other seasonal vegetables such as zucchini alla scapece or eggplant funghetto.
Now take a minute to read the recipe and then...let’s COOK and EAT!!
See also
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 bell peppers (red and yellow)
- 12.3 oz ground beef
- 3.5 oz stale bread
- 1 egg
- 3 tbsps grated Parmesan cheese
- to taste chopped parsley
- to taste salt
- to taste black pepper (ground)
- to taste milk
- Half clove garlic
- to taste breadcrumbs
Tools
- 1 Knife
- 1 Bowl
- 1 Garlic press
- 1 Baking Dish oven-safe
- 1 Aluminum foil
Steps
Preparing the meat stuffed peppers is very easy and also quite quick, although oven cooking will take some time.
First, gather in a bowl the ground beef, the stale bread previously soaked in milk and then squeezed, and an egg.
Season the filling with salt, pepper, grated cheese, and chopped parsley.
Finally, add the pressed garlic (if you don’t like it, you can avoid adding it to the filling) and knead with your hands, just like you do for meatballs, until you get a homogeneous mixture.
At this point, focus on cleaning the peppers. With a knife, remove the top and set it aside. Also, remove the seeds and white filaments inside each pepper until they are completely clean.
Put a drizzle of oil and a pinch of salt inside each pepper, then stuff them with the ground beef mixture.
Place the peppers in an oven-safe baking dish along with their respective tops.
Sprinkle the surface of each pepper with a little breadcrumbs and a drizzle of extra virgin olive oil, and finally, bake in a preheated ventilated oven at 356°F for 40 minutes.
If, at the end of this time, the peppers are still a little undercooked, cover the baking dish with a sheet of aluminum foil, and continue cooking until you can pierce the peppers easily with a fork.
Once out of the oven, let the stuffed peppers cool slightly before serving them with a good glass of red wine and fresh bread 😉.
