Stuffed bell pepper medallions are an amazing second course, flavorful, striking, and rich in taste.

Perfect to serve for impressing your guests with a different preparation, unique yet simple at the same time. These are sliced peppers stuffed with meatball mixture, and they emit a fragrance that is just indescribable!

The preparation of this dish is much simpler than one might think, but the end result is truly amazing. There are many possible variations to make this dish, as you can replace some ingredients with others or enrich it with other vegetables as you like.

Do you have bell peppers in the pantry and don’t know how to cook them? Are you craving stuffed peppers but it’s too hot to turn on the oven? Try stuffed peppers in a pan!

I cooked them in a pan simply because we were about to eat in the kitchen shortly, and if I had turned on the oven, it might have gotten a bit warm.

This dish can be cooked either in a pan, in a traditional oven, or in an air fryer: all three methods are described in the recipe.

They are much lighter, and you won’t have any difficulty turning them because there will be no need! Additionally, you can sprinkle them with Parmesan and make a nice crust, which is always a good idea!

The aroma is indescribable.

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4People
Cooking methods: Stovetop, Oven, Air Frying
Cuisine: Italian
Seasonality: Spring, Summer, and Autumn

848.21 Kcal

calories per serving

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Energy 848.21 (Kcal)
Carbohydrates 39.08 (g) of which sugars 7.49 (g)
Proteins 34.42 (g)
Fat 61.73 (g) of which saturated 16.91 (g)of which unsaturated 21.54 (g)
Fibers 5.19 (g)
Sodium 2,638.15 (mg)

Indicative values for a portion of 240 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

Stuffed Bell Pepper Medallions

4 bell peppers (2 red 2 yellow)
1.1 lbs mixed ground meat
4 cups stale bread
2 eggs
1 sausage
1.76 Parmesan cheese
to taste parsley
salt
pepper
g nutmeg
to taste extra virgin olive oil
extra virgin olive oil

Tools

Bowl
Air Fryers
Pan
Baking Dish

Steps

Stuffed Bell Pepper Medallions

Soak the bread with water (for a lighter version) or, if you prefer, with milk.
Squeeze it well.
Add the meat, sausage, eggs, Parmesan, salt, pepper, and nutmeg.
Add the chopped parsley and mix.
Cut the peppers into slices about 1 inch thick and remove the seeds.
Stuff with the meat mixture.
Pan Cooking. Fry the pepper medallions for 5 minutes on each side.
On low heat.
Once cooked, turn off the heat and let the peppers rest for 10 minutes, then serve.
Air Fryer Cooking. Place them in the air fryer basket, drizzle a little extra virgin olive oil on top, and cook at 356°F for about 25/30 minutes
Fan oven cooking (374°F oven for about 15/20 minutes)!
Of course, always check both the oven and the fryer as cooking times may vary.
Cooking time might also vary depending on the size of the medallions.
Enjoy your meal.
Enjoy your meal

Tips

Stuffed bell peppers can be stored in the fridge for 2 days, well-sealed in an airtight container. I recommend reheating them or letting them sit at room temperature a bit before consuming.

You can also replace Parmesan with Pecorino.

If you liked this recipe, click on many stars, thank you very much.

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