Friggitelli ripieni
- Energy Kcal 157
- Carbohydrates g 11.5
- of which sugars g 2.6
- Protein g 9.8
- Fats g 8
- of which saturated fat g 2.9
- Fiber g 1.3
- Cholesterol mg 48
- Sodium mg 278
- Difficulty: Average
- Prep time: 20 min
- Cook time: 30 min
- Makes: 8 pieces
- Cost: Average
PRESENTATION
In Southern Italy, stuffed friggitelli bring a burst of tradition right to your table. These small, sweet green peppers, called 'friggitelli' or 'friarelli' in places like Campania and Puglia, are all about fresh, local ingredients. Really, they're a staple. Typically, they're sautéed with a bit of oil and salt or tossed into pasta. But when stuffed? They become something really special. And the filling? It's aromatic and moist, reminiscent of classic stuffed tomatoes or bell peppers but with a tender texture and a sweet, slightly grassy taste unique to these Southern Italian delights. It's super rustic—pretty much perfect for a family table or lively aperitivo. Captures everything people love about stuffed Italian sweet peppers in this region.
What sets stuffed friggitelli apart from their larger, bolder northern cousins is their size and flavor. Smaller, which is great, making them ideal as a snack or shared with friends. Think of them as the ultimate Southern Italian finger food—perfect for a casual get-together. Stuffed with a filling that absorbs all those moist pan juices and herbs, these peppers are tender inside with a slightly crispy exterior. Super tasty! In Campania, you might find a touch of pecorino in the mix, while in Puglia, breadcrumbs and a hint of garlic provide a different twist. And here's the thing: this mix-and-match style makes stuffed Tuscan peppers and other friggitelli recipes so fun. Riff on tradition and still end up with something that feels like a summer gathering by the coast.
Southern Italian home cooks? They excel at transforming simple Italian stuffed peppers into something hearty, aromatic, and full of flavor. Whether served as an appetizer or enjoyed as a quick snack with a glass of local wine, these peppers are proof of the rich culinary heritage of Southern Italy. Seriously good.
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- INGREDIENTS
- Ingredients for 8 pieces
- Friggitelli (chili peppers) 8.8 oz (250 g) - 8 long
- Beef 6.3 oz (180 g) - ground
- Red Tropea onions 1.2 oz (35 g)
- Sardinian camone tomato 2 oz (60 g) - (about 1)
- Smoked scamorza cheese 1.75 oz (50 g)
- Stale bread 0.7 cup (40 g) - crumb only
- Whole milk ¼ cup (50 g)
- Eggs 1
- Parmigiano Reggiano PDO cheese 3 oz (20 g) - to grate
- Breadcrumbs ½ cup (60 g)
- Mint to taste
- Fine salt to taste
- Extra virgin olive oil to taste
- Black pepper to taste
How to prepare Friggitelli ripieni
To prepare the stuffed friggitelli, start by preparing the filling ingredients: peel and finely chop the onion 1, also chop the fresh mint leaves 2. Wash the tomatoes and cut them into small cubes of about 1 cm 3.
Slice the smoked scamorza cheese and then cut it into cubes the size of the tomatoes 4. Put the stale bread crumbs in a bowl and cover them with milk to soak 5. Pour the minced meat into a large bowl, add the soaked bread crumbs along with the milk 6
Add all the other ingredients: the grated Parmesan cheese 7, flavor the filling with the chopped mint 8 and season it with the red onion 9.
Continue by adding the diced tomatoes 10, the scamorza cheese 11, and the breadcrumbs 12.
Finally, add the whole egg 13, salt, pepper, and mix the mixture to obtain a homogeneous and well-compacted dough. If it turns out too soft, add some breadcrumbs; if too hard, you can add a bit of milk. Transfer the mixture to a disposable piping bag 14. Meanwhile, wash the friggitelli, dry them, and cut off the cap with the stem 15
Remove the internal seeds 16, and stuff the friggitelli by squeezing the filling with the piping bag 17 up to the edge 18.
Place the stuffed friggitelli on a baking tray lined with parchment paper, drizzle with olive oil 19, and salt 20. Bake them in a preheated static oven at 392°F (200°C) for 30 minutes. Once cooked, take the stuffed friggitelli out of the oven 21 and let them cool slightly before serving!