Directions
This iconic summer dish—and, as far as I’m concerned, it’s still summer—is one of many recipes for stuffed peppers in the Italian repertoire. Tuna Stuffed Peppers are a Neapolitan classic, while other recipes call for a vegetarian eggplant or bread stuffing. But today I’d like to show you how to make Italian Meat Stuffed Peppers, using a mixture very much like the one used in Italian cooking to make meatballs and meatloaves. This version makes for a fairly substantial meal that you can serve as an antipasto or second
Serves
4 bell
For the
300g (10-1/2 oz) chopped meat (see
100g (3-1/2 oz) bread, without the crust, soaked in milk and/or
50-75g (2-3 oz) grated Parmesan
1
1-2…
View Full Recipe at Memorie di Angelina
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