Get ready for a burst of flavor and color with stuffed peppers with meat, a traditional Italian dish that smells of home and togetherness!
Today we explore the meat version, but this typical dish can also be enjoyed by vegetarians and those intolerant to gluten or lactose, to win everyone over.
Imagine sweet, meaty peppers enclosing a flavorful filling, cooked to release an intoxicating fragrance.
Try them also stuffed with rice and mozzarella or with mushrooms, ham, and mozzarella or the classic with tuna.
I love stuffed vegetables, and I often prepare them, playing with the fillings to always make them inviting and appetizing! If you’re a fan like me, you’ll be happy to know that peppers are just one of many options.
Many other vegetables lend themselves to being stuffed, offering a variety of flavors and textures. At the end of this article, you’ll find some alternatives to peppers and some ideas for tantalizing recipes.
Ready to discover all the secrets to serving perfect stuffed peppers? And if you’re wondering which variety is best for this dish, don’t worry, just read my tips at the end ❤️ You’ll also find a little gift for you 😍😘
Oh, I almost forgot, we can cook them either in the oven (air fryer) or in a pan, so as my Abruzzese grandma would say, tie your “zinale” and let’s get started!
Here are some more delicious and quick ideas perfect for any occasion!
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 pieces
- Cooking methods: Oven, Electric Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 peppers (cornetto)
- 300 g ground beef (or a mix of beef and pork)
- 2 slices bread (only the crumb. Substitute with 50 grams of gluten-free breadcrumbs for intolerants)
- 50 g grated Parmesan
- 1 egg (omit egg for vegan version)
- as needed milk (or water or plant-based drink to soften the crumb)
- 1 clove garlic
- chopped parsley
- salt
- A few tablespoons olive oil
- A few leaves basil
Tools
- Bowl
- Cutting Board
- Knife
- Pan
- Lid
Steps
First, thoroughly wash the peppers. Cut off the top and set it aside (we’ll use it as a “lid”). Remove the seeds and inner filaments.
In a bowl, mix the ground meat (or the vegetarian alternative found at the end of the article), the bread softened in milk (or water) and well-squeezed (or gluten-free breadcrumbs for intolerants).
Also incorporate the grated Parmesan, the whole egg or just the white if preferred, minced garlic, parsley, basil, salt, and pepper.
Mix all the ingredients well and then stuff the peppers: fill them generously, pressing lightly. Close with the top.
Place the stuffed peppers in a baking dish lightly greased with extra virgin olive oil. Drizzle a little oil over the peppers as well.
Traditional Oven: Cook in a static oven preheated to 350°F for about 30 minutes, or until the peppers are tender and the stuffing is golden.
Air Fryer: Preheat the air fryer to 340°F. Cook the stuffed peppers for about 25 minutes, or until they are tender and golden.
In a large pan, heat a drizzle of extra virgin olive oil and brown a clove of garlic. Gently place the stuffed peppers on the bottom.
Season the pepper skins with salt, and if you like, add a few fresh basil leaves.
Cover with a lid and cook on medium-low heat for about 30 minutes, gently turning the peppers occasionally until they are tender.
If you’re using large, meaty square peppers, the time may double. If necessary, add a little cooking water.
Halfway through cooking, remove the lid to prevent the peppers from releasing too much liquid.
Once ready, serve them with the released sauce, perfect for dipping bread!
So, what are you waiting for to bring these delicious stuffed peppers to the table? Whether baked for perfect browning or cooked in a pan for a saucy finish, they will win everyone over with their simplicity and irresistible flavor!
I hope you enjoyed this recipe! If you have any questions, feel free to ask, and I’ll be happy to answer! Let me know if you try these stuffed peppers with meat and come back soon!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Stuffed Peppers: One Dish, Many Variations, and Many Reasons to Love It!
Vegetarian Alternative:
Replace the ground meat with a delicious lentil ragu or with crumbled and pan-fried tofu with a drizzle of oil and spices to taste (turmeric, paprika, cumin). Or simply with bread crumb softened with plant milk, capers, Taggiasca olives, and plenty of basil.
Which peppers are best to use for this dish?
The choice of pepper is crucial for optimal results. In general, the best peppers to use are those that are meaty, with a regular shape and a stable base if you want them to stand during cooking.
Here are the most recommended types and why:
Square Peppers (or “box“): They are the most classic and versatile choice. Their regular shape makes them easy to stuff, and they hold their structure well during cooking. They are available in different colors (red, yellow, orange, green) that you can also mix for a livelier effect on the plate. Their flesh is generally thick and sweet.
Elongated Peppers (or “cornetto“): These are also great and are the ones I chose for this recipe. They are slightly sweeter than square ones and still have a consistent flesh.
A pepper with thick flesh can better contain the stuffing without breaking during cooking and offers a good bite texture alongside the filling.
The regular shape makes filling easier and the presentation on the plate more refined.
The stable base allows the peppers to stand upright in the tray or pan, preventing the filling from spilling out.
Which peppers to avoid (or use with more attention):
Small and thin peppers (like friggitelli): They are delicious but less suitable for substantial stuffing due to their smaller size and thinner flesh. They could be used for lighter fillings and cooked for a shorter time.
So, to be safe and achieve great results, choose medium-sized square peppers, firm with a lovely meaty flesh. The choice of color is purely aesthetic and a matter of taste (reds and yellows tend to be sweeter than greens). If you prefer a more elongated shape, cornetto peppers are an excellent choice.
Alternatives to Peppers:
Zucchini: Both long ones cut in half and round ones hollowed out are perfect for a flavorful stuffing. For example, you can try them stuffed with rice and mozzarella or the round ones stuffed with provola and ham.
Eggplant: Cut in half and hollowed out, eggplants offer a richer texture and intense flavor. Try them without meat, with olives, capers, and mozzarella or with meat, smoked provola, and olives.
Tomatoes: Large and firm, ideal for hollowing and stuffing. Their acidity pairs well with meat, rice, or cheese fillings. Try them stuffed with whole grain rice, provola and ham or with cheese and cooked ham.
Onions: Large onions can be hollowed and stuffed, offering a unique sweet-sour flavor after cooking.
Potatoes: Parboiled and then hollowed, potatoes can host creamy or flavorful fillings.
FAQ (Questions and Answers)
How long can I store cooked stuffed peppers in the fridge?
Stuffed peppers keep well in the refrigerator, in an airtight container, for about 2-3 days after cooking.
Can I freeze already cooked stuffed peppers?
Yes, you can freeze them once cooled. Place them in an airtight container or wrap them individually in plastic wrap and then in a freezer bag. They keep for about 2-3 months, so to avoid forgetting, label them with the date.
Important recommendation: To freeze them, you must use only fresh ingredients, not previously frozen and thawed. Otherwise, I do not recommend freezing them.How can I thaw cooked stuffed peppers?
The best way to thaw them is to move them from the freezer to the fridge the night before to prevent temperature fluctuations. Alternatively, you can gently thaw them in the oven at a low temperature or in a pan with a little water or tomato sauce.
Can I stuff the peppers and cook them later?
Yes, you can stuff the peppers and cook them later. In fact, preparing them in advance can be very convenient if you have guests or little time available.
Once stuffed, you can store them raw in the fridge for up to 24 hours. It’s important to cover them well with plastic wrap or place them in an airtight container to prevent them from drying out or absorbing odors.
Of course, you can also freeze raw stuffed peppers. In this case, arrange them on a tray lined with parchment paper, ensuring they don’t touch each other. Leave them for about a couple of hours in the freezer until well frozen. This step prevents them from sticking together. After that, you can place the frozen peppers in freezer bags or airtight containers, removing as much air as possible. In the freezer, they keep for about 2-3 months.What’s the best way to cook raw frozen stuffed peppers?
The best method is to slowly thaw the stuffed peppers in the fridge for several hours or overnight. This way, the consistency of the filling and the pepper will be better. Once thawed, you can cook them in the oven or in a pan, keeping in mind that cooking times may be slightly shorter.
If you’re in a hurry, you can cook the stuffed peppers directly from the freezer. In this case, add about 15-20 minutes to the cooking times indicated in the recipe and ensure they reach a safe internal temperature.
It’s advisable to cover them with a foil at the beginning to prevent them from burning externally.How can I reheat frozen stuffed peppers after cooking?
First, we need to defrost the stuffed peppers by putting them in the refrigerator overnight and then choosing whether to heat them in the oven or in a pan. To prevent the filling from being too dry, I recommend using some tomato sauce.
Reheating in the oven: Place the thawed peppers on a baking sheet with a drizzle of oil or some tomato sauce on the bottom and reheat in the oven/air fryer at 320-350°F for about 15-20 minutes, or until they are well heated.
Reheating in a pan: Heat a drizzle of oil or some tomato sauce in a pan, then place the peppers on top and heat them for a few minutes covered with a lid.
I don’t recommend reheating them in the microwave because the pepper might turn out a bit soggy.What side dish can I pair with stuffed peppers?
Stuffed peppers are a rich and flavorful dish, but they pair well with a light side dish such as a fresh mixed salad, simple roasted potatoes, or grilled vegetables.
What wine pairs best with this dish?
For a perfect pairing with stuffed peppers with meat, you can opt for a medium-bodied red wine like a young and fruity Chianti Classico, Rosso Piceno or Merlot. If you have prepared the vegetarian version, a fresh and aromatic Sauvignon Blanc or a savory Vermentino might be an excellent choice.
Can I use other types of meat besides beef?
Absolutely! You can also use ground pork, veal or a mix. The important thing is that it is of good quality.
Can I add other ingredients to the filling?
Certainly! Chopped olives, desalted capers, diced provola or smoked scamorza, soaked raisins, or toasted pine nuts are just some ideas to enrich the filling according to your tastes.
How do I know if the peppers are cooked?
The peppers are cooked when they are tender to the touch and slightly wrinkled. The filling should be well cooked and golden.
Any tips for making peppers more digestible?
You can remove the skin from the peppers after cooking (once they have cooled slightly), or you can blanch them for a few minutes before stuffing them.
