Meat and sausage-stuffed bell peppers



A must in southern home cooking, stuffed peppers are a delicious and substantial dish that have many variations, each more appetizing than the next: from the vegetarian version, stuffed with a mix of seasonal vegetables, to that with rice, which becomes a rich and tasty single dish. Thanks to their shape, peppers are easily transformed into tasty containers to be filled with a delicious meat mixture, made soft by bread soaked in milk, just as our grandmothers taught us! Baking in the oven will guarantee that golden crunchy crust on the surface that will make your mouth water by just looking at them!


Bell peppers 1 ¾ lb (800 g) - (four 7-oz (200 g) peppers)
For the filling
Veal 10 ½ oz (300 g) - ground
Sausage 5 ¼ oz (150 g)
Stale bread 3 ½ oz (100 g)
Parmigiano Reggiano DOP cheese 3 tbsp (50 g) - grated
Pecorino cheese 3 tbsp (50 g) - grated
Whole milk 0.6 cup (150 g)
Eggs 2
Garlic 1 clove
Parsley to taste - chopped
Fine salt to taste
Black pepper to taste
For the topping
Breadcrumbs 1 tbsp (15 g)
Parmigiano Reggiano DOP cheese 1 tbsp (15 g) - grated
Extra virgin olive oil 1 ½ tbsp (20 g)

How to prepare Meat and sausage-stuffed bell peppers

To make the meat and sausage-stuffed bell peppers, first dice the stale bread 1, then place it in a bowl, and cover with milk 2. Press the bread slightly so that it absorbs the milk well 3.

Remove the casing from the sausage and place into a large bowl 4, add the ground veal 5, grated Parmesan cheese and pecorino cheese 6.

Flavor with pressed garlic 7, add the two whole eggs 8, salt 9,

pepper 10 and chopped parsley 11. Also add the bread softened in milk 12, squeezing it first with your hands to remove the excess liquid.

Knead with your hands 13 until a homogeneous mixture is obtained 14 and set the filling aside. Wash and dry the peppers, cut off the top cap and remove the stem 15,

then extract the internal white filaments and seeds 16. In a separate bowl, mix the breadcrumbs with the grated Parmesan cheese 17. Now fill the peppers to the edge with the help of a spoon 18.

Place the peppers and caps on a baking tray lined with baking paper, sprinkle the surface with the mix of breadcrumbs and Parmesan cheese 19, season with a drizzle of olive oil 20 and bake in a static oven preheated to 355° F (180° C) for 40 minutes, then switch to ventilated mode and continue cooking for another 20 minutes. Once cooked, your meat and sausage-stuffed bell peppers will be browned well. Take them out of the oven 21, let them cool and then serve!


Meat and sausage-stuffed bell peppers can be refrigerated for 1-2 days. Freezing is not recommended.


Emmental cheese, anchovies, zucchini, eggplant, peas and scamorza cheese are just some of the appetizing ingredients with which you can enrich the filling!