The type of peppers used to prepare the Baked Peppers Stuffed with Meat are called chiocchiere, although I know their name changes depending on the region. Since their season is from July to the end of October, I thought I’d present them to you before the season ends. In this recipe, I stuffed them with meat, but they are well-suited for many other fillings, especially since their shape is very similar to that of a tomato.
- Cuisine: Italian
Ingredients
- 8 chiocchiere
- 12 oz ground meat
- 5 oz grated parmesan cheese
- 2 tbsps breadcrumbs
- 2 cloves garlic
- 1 egg
- to taste Gaeta olives
- to taste salt
Tools
- Knife
- Bowl
- Baking tray
- Parchment paper
Preparation
First of all, organize your workspace with all the ingredients already measured, so you have everything at hand.
Wash the chiocchiere, dry them, and with a pointed knife, remove the stem by making a hole in the center to remove all the seeds, so they can be stuffed.
In a bowl, put the meat and the rest of the ingredients, except for the Gaeta olives, as they will be used later.
Fill the peppers well, trying to get the filling even into the narrower parts, pit some Gaeta olives, and place them on top as decoration.
Place them in the baking tray, previously lined with parchment paper, to avoid excessive mess.
Drizzle with a little extra virgin olive oil, add as many Gaeta olives as you like, and if you have any leftover mixture, also add it in the form of meatballs.
Bake in a preheated oven at 350° F for about 40 minutes, or until the cooking is to your liking.
Serve your Baked Peppers Stuffed with Meat hot, but also at room temperature or cold, as they will always be delicious.
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