Peperoni Ripieni
Stuffed red peppers are a traditional Neapolitan recipe using day-old bread mixed with either ground Sirloin, or vegetables, or rice, then baked. Recipes vary using vegetables of the season. On Capri, the Caprese make their stuffed peppers with spaghetti, capers, black olives and tomato sauce. Stuffed red peppers are served all year long and loved by every Italian from Naples to Ravello!
- 6 Peppers (whole)
- 500 grams Ground Beef
- 3 Eggs
- 500 grams Stale bread (crust removed)
- 2 Garlic cloves
- 1 bunch Parsley
- 100 grams Parmigiano Reggiano (grated)
- Salt (for taste)
Remove the crust of the bread and bathe the white part in water. In a large bowl, add the rest of the ingredients, except the peppers. Remove the bread from the water in handfuls and squeeze off the water like a sponge. Add the bread to the bowl and mix by hand until the filling is well combined.
Cut off the top of the peppers, like a pumpkin and set aside top. Core the inside removing all the seeds and white.
Preheat oven to180 ° C or about 350° F.
Fill each pepper with the prepared filling, put cap on top, and place on a baking pan. Sprinkle each pepper with a bit of breadcrumbs, a pinch of salt and a little splash of Extra Virgin Olive Oil.
Bake in preheated oven for about 30 minutes until tender and lightly browned.