THE GOOD OIL MILL
AT YOUR HOME
Stuffed peppers are a classic of Italian cuisine. Peppers stuffed with meat, cheese, fish, even vegetarian and veg stuffed peppers… in short, there are many variations, but today we want to share with you our personal recipe for stuffed peppers with Bonamini extra virgin olive oil and some of our other secret ingredients.
Ingredients
• 800 g of mixed peppers
• 300 g of minced veal
• 200 g of sausage
• 150 g of stale breadcrumbs
• 65 g of grated Parmigiano Reggiano
• 50 g of grated pecorino
• 150 g of whole milk
• 2 eggs
• Parsley, salt and pepper to taste
• 15 g of breadcrumbs
• 20 g of Bonamini extra virgin olive oil
Preparation
For the correct preparation of stuffed peppers in the oven, first cut the stale bread and cover it in a bowl with the milk, pressing it well so that it is absorbed.
In another bowl, combine the sausage with the minced meat, the two grated cheeses (leaving aside a little Parmesan), the eggs and the spices. As a last step, add the squeezed bread and knead with your hands until you obtain a homogeneous mixture for making our stuffed peppers.
Wash and clean the peppers chosen for the recipe for stuffed peppers with meat and fill them with the previously prepared mince.
In a separate bowl, mix the breadcrumbs with the leftover Parmesan and, after placing the stuffed peppers on a baking tray lined with parchment paper, sprinkle them with the mix of powders obtained.
At this point, the EVOs of Frantoio Bonamini are entering the game, as it will be necessary to choose an olive oil that will balance and complete our recipe for stuffed peppers in the oven.
Our recommendations for the perfect extra virgin olive oil suitable for preparing stuffed peppers with meat are:
1. Bonamini “Campo di Casa” extra virgin olive oil – an interesting EVO oil, very balanced and with sensations of fresh fruit
2. Bonamini “Santa Giustina” extra virgin olive oil – a historical, intense and fruity Bonamini oil
3. Bonamini “Vert De Vertes” EVO oil – a Bonamini selection of only green olives, an extra virgin olive oil with quality bitter and spicy peaks
Once you have chosen the olive oil that best suits your idea of stuffed peppers, then you can proceed with baking them in a static oven at 180° (356° F) with cooking times of 40 minutes, then switch to ventilated mode and continue for another 20 minutes.
An excellent alternative for ventilated cooking of peppers stuffed with meat is the use of an air fryer, to save time and space.
Take your delicious stuffed peppers out of the oven and serve them hot or as snacks for a summer day out of town.
*for the version of vegetarian stuffed peppers you can opt for a filling of aubergines, tomatoes, olives and capers.
The pepper is a vegetable that comes from central and northern America and it was imported into Europe by Christopher Columbus in 1493.
It is a vegetable that loves heat and therefore its cultivation immediately and easily developed throughout the Mediterranean basin, becoming part of many regional cuisines.
Stuffed peppers, in particular, are one of the typical dishes of Neapolitan cuisine, prepared especially in summer and called “puparuoli imbuttunati“; but every family jealously guards its own traditional recipe for stuffed peppers.
But if we want to get to know the history of this stuffed pepper recipe in depth, then it will be necessary to mention that it was born as a poor dish and it did not include the use of rice and meat.
Rice, pasta and minced meat were in fact ingredients for the rich and impossible to find for less well-off families. At the time, stuffed peppers were prepared with stale bread, anchovies, capers, a few olives and anything that was left over on the table. Subsequently, to make the recipe for stuffed peppers richer and more substantial, vegetables and meat were added, then arriving at the various versions that are prepared today throughout Italy.
