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Peppers Stuffed w/ Peppers and Cheese - Peperoni Ripieni Al Peperone e Formaggio

User Rating 4 Star Rating (1 Review)

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Peppers Stuffed with Peppers and Cheese, Peperoni Ripieni Al Peperone e Formaggio: Paula writes, My father's stepmother was Italian and he said when he was a young boy, she used to make the best stuffed bell peppers with sliced boiled eggs, bread crumbs, and he thinks garlic, olive oil and grated cheese. His 75th birthday is coming up and I would love to be able to make them for him but I have not been able to find a recipe for this. Any help you could offer would be greatly appreciated.

Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 10 minutes

Ingredients:

  • 9 Bell peppers
  • 2 ounces (50 g, a bit more than a half cup) day-old bread, crust discarded
  • Olive oil
  • 1 clove garlic, minced
  • 2 tablespoons minced parsley
  • 2 basil leaves, shredded
  • 1 cup (50 g) grated pecorino romano
  • An egg, lightly beaten
  • Salt to taste

Preparation:

I haven't found anything quite like what he remembers -- in particular, nothing with hard-boiled eggs, which may have been an addition his stepmother made to the recipe. I have, however, found this, which comes fairly close, and you could add some sliced hard boiled egg to it to give it that special touch. The recipe is from the Abruzzo-Molise area, and serves 6.

Once you have assembled the ingredients listed above, select the six prettiest peppers, cut away the stems, and scoop out the seeds and white ribs through the hole using a spoon. Wash them and dry them.

Slice the remaining three peppers fairly finely, after stemming, ribbing, and seeding them, and sauté them until soft and tender in just a little oil. Let them cool a little. Take a bowl and mix together the breadcrumbs, peppers and their juices, garlic, parsley, basil, cheese, and egg. Season the mixture to taste with salt and pepper. Preheat your oven to 360 F (180 C) and fill the peppers with the mixture. Put them in a baking dish, drizzle them with a little oil, and bake them until done; serve them hot.

This is it -- One could, if one wanted, increase the garlic slightly, and add hard boiled eggs to the mixture, while decreasing the amount of sautéed peppers lest there be too much filling.

Yield: 6 servings stuffed peppers.

User Reviews

 4 out of 5
Stuff Pepper Recipe, Member krisjmp

This sounds quite yummy thanks for sharing it. A friend of the families Italian grandmother had this recipe which seems to be close to what you're looking for. Stuffed Peppers Bell peppers, red 8 T extra virgin olive oil, more to drizzle on top 1 1/4 cup coarse fresh bread crumbs 2 to 3 hard boiled eggs, finely chopped 1/4 cup provolone cheese, shredded 4 T fresh Italian parsley, chopped 2 T fresh basil, chopped 2 large cloves garlic, minced 1/4 cup onion, finely minced 2 anchovy fillets, minced 1 egg, beaten 2 T pecorino romano, grated Black pepper to taste 1/4 to 1/2 cup pancetta, diced fine (you can substitute with salami or pepperoni) 2 to 3 T capers, (optional) 1/8 to 1/4cup black olives, finely chopped (optional) Cut the tops off the peppers, seed and core them and set aside. In a sauté pan add 3 T olive oil and heat. Add the onions, pancetta and anchovy (She also uses the flesh of the peppers that was left on the top of the peppers and one additional pepper that she finely dices and adds with the onions in the pan). Once the onions are translucent remove to a bowl. Add in the remaining ingredients and mix well. Stuff the peppers with the breadcrumb mixture and place in a baking dish. Drizzle some olive oil on top. Bake in a pre heated oven set to 350 F until tender.

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