Recipes › Main Course › Italian Style Stuffed Peppers Recipe

Italian Style Stuffed Peppers Recipe

Recipe by Pedro M. A. Neves

Italian style stuffed peppers are a classic Roman dish filled with seasoned ground meat, tomatoes, and breadcrumbs, then baked until the peppers are tender and caramelized. This rustic main course showcases the simplicity and flavor balance of traditional Italian home cooking. The peppers become sweet and mild as they roast, complementing the savory, aromatic filling.

Ingredients

• 4 large red or yellow bell peppers (about 250g each)
• 300g ground beef
• 75g Italian breadcrumbs (pangrattato)
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 400g canned San Marzano tomatoes, crushed
• 50g Pecorino Romano cheese, grated
• 25ml extra virgin olive oil
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1 egg, beaten
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Water or beef broth as needed

Instructions

1. Preheat oven to 180°C (350°F). Cut the top off each pepper (about 1cm from the stem) and remove the seeds and white membranes inside. Reserve the pepper tops. Brush the outside and inside of each pepper lightly with olive oil, then place them upright in a baking dish.

2. Heat 15ml olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and golden.

3. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Add the ground beef, breaking it up with a wooden spoon, and cook for 5-6 minutes until browned and no pink remains.

4. Stir in the crushed tomatoes, oregano, salt, and pepper. Simmer for 3-4 minutes until the mixture thickens slightly, then remove from heat.

5. In a separate bowl, combine the breadcrumbs, beaten egg, grated Pecorino Romano, and fresh parsley. Mix gently until the breadcrumbs are moistened and the mixture holds together loosely.

6. Fold the meat and tomato mixture into the breadcrumb mixture until evenly combined. Taste and adjust seasoning with additional salt and pepper as needed.

7. Spoon the filling into each hollowed pepper, mounding it gently and packing it down slightly. The filling should reach just below the rim. Drizzle the reserved pepper tops with olive oil and place them loosely on top of each pepper.

8. Pour 120ml water or beef broth into the bottom of the baking dish around the peppers (not over them). Cover the baking dish with aluminum foil and bake for 25 minutes.

9. Remove the foil and bake uncovered for an additional 12-15 minutes until the peppers are tender when pierced with a fork and the tops are lightly golden and beginning to caramelize.

10. Remove from the oven and allow to rest for 3-4 minutes. Transfer peppers to a serving platter or individual plates and spoon any pan juices over the top before serving.

Substitutions

• Use ground pork or ground lamb instead of ground beef for a different flavor profile
• Substitute half the breadcrumbs with cooked risotto for a creamier texture
• Replace Pecorino Romano with Parmigiano-Reggiano for a milder, nuttier cheese flavor
• Use fresh tomatoes (about 500g, peeled and crushed) instead of canned tomatoes during summer months

Tips

• For easier peeling, you can roast the peppers at 220°C (425°F) for 10 minutes before hollowing to soften the skin slightly
• Make the filling up to 24 hours ahead and store it covered in the refrigerator; stuff the peppers just before baking
• If your peppers are very large or the filling seems undercooked after the bake time, tent with foil and bake an additional 5-8 minutes

Peperoni ripieni are deeply rooted in Roman and Southern Italian home cooking, where they represent resourceful, satisfying family meals. This dish has been adapted across Italian regions, with each area adding local ingredients—some using rice mixed into the filling, others incorporating regional cheeses or locally-raised meats.

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