The stuffed mini peppers cooked in fresh tomato, a tasty and succulent second course perfect for mopping up its delicious sauce.
An excellent second course, both hot and cold, making them ideal to prepare and take with you for a lunch break at work or for a savory buffet at your celebrations with family and friends.
Being very small peppers, they are a great idea to serve as an appetizer alongside other delicacies.
The stuffed mini peppers are stuffed with a meat mixture, but you can get creative, stuffing them with ricotta or tuna to surprise your guests every time you serve them.
- Portions: 5 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients
- 1 lb of mini peppers
- 7 oz of ground veal
- 1.5 oz of breadcrumbs
- 1 oz of grated Parmesan
- 1 egg
- 9 oz of cherry tomatoes
- to taste of salt
- to taste of garlic
- to taste of oregano
- to taste of extra virgin olive oil
Steps
Wash the peppers and clean them by cutting off the top, empty them of seeds.
In a bowl, put the ground meat, breadcrumbs, Parmesan, egg, and parsley.
Season with salt, garlic, and white pepper and knead.
With the obtained mixture, start filling the peppers.
After finishing stuffing the peppers, prepare the sauce.
Wash the cherry tomatoes and cut them into quarters.
Put a pan on the heat with extra virgin olive oil and a clove of garlic, add the cherry tomatoes.
Adjust with salt and oregano and cook for a few minutes, stirring often.
Place the stuffed peppers in the tomato, deglaze with white wine, let it evaporate and add a glass of warm water, cover with the lid and continue cooking for 20 minutes over low heat.
Halfway through cooking, gently turn the peppers for even cooking.
The stuffed mini peppers with their colors and aromas will bring unique and wonderful flavors to your table.
