Stuffed peppers “mum style”

Another recipe from my family tradition. Usually eaten at lunchtime (believe me, it’s delicious but not so easy to digest!) accompanied by a fresh salad, it’s a filling main that will satisfy your hunger for meat.

Normally red and yellow peppers are the best choice for this dish, unless you like a more pungent flavour and a former texture, then go for the green ones.

INGREDIENTS (serves 4)

  • 50g bread
  • 50ml milk
  • 400g beef mince
  • 1 egg
  • 1 small onion, finely diced
  • 1 clove garlic, crushed
  • 50g grated Parmesan cheese
  • Salt, pepper
  • 2 large bell peppers

Processed with Rookie Cam

Soak the bread in the milk. Place the mince in a large bowl, squeeze the excess milk from the bread and add it to the meat. Tip in the egg, the onion, the garlic and the Parmesan cheese, and season with salt and pepper. Work the mixture wit your hands until you obtain a homogeneous mass.

Pre-heat the oven to 200°C fan/210°C static/Gas Mark 6. Wash the peppers and cut them in half. Remove seeds, white filaments and stalk (for a neater presentation you might want to leave the latter, but make sure to remove the seed bit and the filaments).

Divide the filling into the four pepper halves, place them in a lined or non stick baking tray and drizzle with extra virgin olive oil. Bake for approximately 45 minutes, or until the flesh of the peppers is soft and the filling is cooked through. Check every 20 minutes, scooping the liquid over the filling if it becomes too dry.

Let them cool for a few minutes before plating, serve and enjoy.

Processed with Rookie Cam



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