How delicious these succulent stuffed peppers in the pan are, a perfect main course to make in summer and beyond, very simple to prepare and impressive!

A complete and tasty recipe, ideal for a family lunch or dinner with friends and they can be enjoyed both at room temperature and cold.

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

The aroma is indescribable. I strongly recommend trying because it’s really worth it, guaranteed bread dipping and if desired, the leftover sauce is excellent for dressing pasta.

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4/6
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

235.34 Kcal

calories per serving

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Energy 235.34 (Kcal)
Carbohydrates 28.31 (g) of which sugars 3.91 (g)
Proteins 21.05 (g)
Fat 13.82 (g) of which saturated 3.23 (g)of which unsaturated 2.18 (g)
Fibers 3.82 (g)
Sodium 1,099.49 (mg)

Indicative values for a portion of 150 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 for Stuffed Peppers in the Pan

750 tomato sauce (1 bottle)
Half onion
to taste extra virgin olive oil
salt
pepper
4 bell peppers (yellow, red, or green)
350 g ground veal (or beef, etc.)
150 stale bread (weight without crust)
2 eggs
to taste breadcrumbs
50 g Parmigiano Reggiano DOP
salt
pepper
chopped parsley (optional)

Tools

Pan
Bowl
Lid

Steps for the Peppers

Sauté the sliced onion well with plenty of oil.
Once everything is well sautéed, add the tomato sauce, salt, pepper, a glass of water, cover with the lid, and lower the heat.
Wash and dry the peppers and cut them in half (lengthwise, remember!)
Remove all seeds and the stem.
Immediately soak the bread in water.
Once softened, squeeze it well and transfer it to a bowl along with the minced meat, Parmesan, eggs, chopped parsley, and also add pieces of peppers.
Mix very well, adding some breadcrumbs if necessary.
Stuff the peppers well.
Place the stuffed peppers in the previously prepared sauce and cook, always with the lid on, over low heat, for at least 45/50 minutes.
(Do the fork test).
Once cooked, turn off the heat and let the peppers rest for 10 minutes, then serve.
Enjoy your meal.