WTI Magazine #79    2016 May 13
Author : Paola Lovisetti Scamihorn      Translation by:

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, for example 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 ¼ hours Baking time: 55-60 minutes Servings: 4

INGREDIENTS
4 bell 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

PREPARATION

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

2. Wash and dry the parsley. Peel the garlic and chop finely with the parsley

3. In a bowl mix the meat, the sausage, the bread crumbs, the egg, the Parmesan, the chopped parsley and garlic, salt and freshly ground pepper.

4. 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 about 15 minutes. The peppers should be golden and tender. Serve warm.