Peperoni Ripieni al Forno (Baked Stuffed Peppers)

The stuffed peppers with meat, sausage, bread and spices are colored caskets of a host of summer flavors and colors. Their colors represent the sun and the heat of summer with a true Mediterranean taste. The peppers, despite being from South America, were imported to the old continent and cultivated in the Mediterranean area. They are part of our Italian cuisine (see for example chicken with peppers, grilled peppers, peperonata).
Stuffed peppers are a well-balanced dish, and, especially if accompanied by boiled rice, are also a complete meal with the right amount of protein, carbohydrates and vitamins. Do not forget that peppers are vegetables rich in vitamin C, beta-carotene (especially the red ones) and minerals (notably potassium).
This is a very tasty dish also when served at room temperature, making it ideal for a summer dinner.

PEPERONI RIPIENI AL FORNO (BAKED STUFFED PEPPERS)

Preparation time: 1 1/4 hours         Baking time:45-50 minutes             Servings: 4

INGREDIENTS

4 bell medium peppers of different colors and rounded shape
400 g (14 oz) minced beef
200 g (7 oz) ground sausage, without casing
120 ml (1/2 cup) milk
80 g (3 oz) day-old bread, soaked in milk and squeezed
1 egg
70 g (2/3 cup) grated Parmesan
1-2 cloves garlic, finely chopped
1 sprig of parsley, finely chopped
Extra-virgin olive oil
Salt and freshly ground pepper
4-5 tablespoons tomato sauce (optional)

DIRECTIONS

1. Preheat oven to 200°C (400°F)
2. Wash the peppers under running water. Using a small knife cut the top out and keep it. Scoop out the seeds and the filaments. Rinse and dry. Make a small cut or hole on both sides of each pepper using the point of a knife
3. Wash and dry the parsley. Peel the garlic and chop finely with the parsley
4. In a bowl mix the meat, sausage, bread crumbs,  egg,  Parmesan, chopped parsley and garlic, salt and freshly ground pepper
5. Stuff the peppers with the mixture. Cover with the top and place the peppers in an ovenproof dish. Drizzle a little oil on top of each pepper and cook for about 40-45 minutes covered with aluminum foil. Remove the foil and continue cooking for another 15 minutes. The exact cooking time depends on the thickness of the pepper’s wall (flesh). The peppers should be golden and tender. Rimove from the oven. Let sit for about 12-15 minutes. Serve warm.

Note: You can spoon some tomato sauce into the bottom of the overproof dish and then serve it on top of the cooked peppers.  – Paola