Baked Stuffed Peppers with Meat
A traditional Italian staple from the Calabria region, bringing comforting Mediterranean flavors to your table. Naturally high in protein and easily adapted to be nut-free, this savory dish features tender peppers loaded with a juicy beef filling. The interior melts into a soft texture, while the exterior achieves a beautifully roasted profile. Pairs perfectly with a crisp rocket salad and crusty sourdough bread for a cozy weekday dinner.
Ingredients
Main Ingredients
Seasonings and Aromatics
Method
Prepare the Stuffing
Soak the farmhouse bread in room-temperature water until softened, then squeeze out excess moisture thoroughly.
Combine the minced beef, egg, grated Parmigiano Reggiano, grated Pecorino, finely crushed garlic, finely chopped parsley, salt, pepper, and the crumbled soaked bread in a bowl.
Knead the mixture by hand until completely smooth, then fold in thick cubes of the melting cheese.
Stuff and Bake
Wash the bell peppers, slice them in half lengthwise, and carefully remove the core, seeds, and white internal ribs.
Lightly salt the inside of the pepper halves, then stuff each cavity generously with the meat mixture.
Arrange the stuffed peppers in a baking dish, drizzle with olive oil, add 0.5 glass of water to the bottom of the pan, and top with extra pepper and cheese pieces.
Cover the dish tightly with aluminum foil and bake at 200°C for approximately 30 minutes until the peppers are tender.
Chef's Notes
Can be eaten hot or cold. Leftovers keep well in the fridge for up to 2 days.