Bells peppers stuffed with minced meat – peperoni imbottiti in Italian, are a timeless classic of italian cuisine. My mum used to make them every weekend, especially in summer, where she served them cold with a fresh green salad as a side. We used to eat them for dinner, on our terrace, because it was way too hot to eat in a kitchen where the oven had been on for more than 30 minutes. I remember eating bells peppers stuffed with minced meat as I watched the lights burning Neaples alive, and then suddenly stopping, defeated by the purple sea. And as I was musing over the beauty of my city, inevitably our nosy neighbour would appear on her terrace, and start her relentless gossiping about everybody. I called her the evening news. The mood was ruined. Oh well… poetry has never been my strong point, after all! However stuffed peppers are a poetry of sort: they are so good that soon will become one of your favourite dinner. Bonus point if you have a terrace and view of the sea!
Ingredients fro 4 portions:
4 red bell peppers
400 gr of minced meat
1o0 gr of parmesan
100-200 gr of breadcrumbs
200 gr of mozzarella
4 tbsps of olive oil
salt and pepper to taste
- To prepare your bells peppers stuffed with minced meat, preheat the oven at 180°C/ gas mark 4. Cut away the top part of your peppers, where the stem is, and clean them thorougly, removing the seeds and the white filaments from the inside. Let them dry upside down on a clean cotton towel.
- Meanwhile, prepare the stuffing. Tip the minced meat in a large bowl, and add the eggs, the parmesan, the salt and pepper. Mix well. Start stirring the breadcrumbs in little by little, until the mix comes away from the bowl. Beware not to make it too hard: you want a soft andmix that keeps its shape in a ball, very muuch like a meatballs mix.
- Oil an oven dish and place the peppers on it, cut part up. Fill the peppers half way through with the minced meat mix. Cut the mozzarella in 4 equal parts, then place a piece inside each pepper, over the meat. Cover with the rest of the meat, pressing down with the back of the spoon. Place the peppers “hat” on the dish, next to the peppers.
- Put in the oven and cook for 30-45 minutes, depending from the size of the pepper. Your bells peppers stuffed with minced meat are ready when the peppers starts to be soft and its skin start to wrinkle.
- Serve your peppers hot or cold, dressed with their hats.
Store your Bells peppers stuffed with minced meat in the fridge for maximum 24 hours.