Like all my grandmother Violetta’s recipes, I had to calculate the doses because she cooked everything “by eye”. So, this is my reinterpretation of a recipe that I saw prepared, but didn’t eat as a child. Now that I’m grown up, I love it.
Peppers Stuffed with meat
- Preparation time: 60 minutes
- Ingredients for 3-6 servings
- Difficulty: Average difficulty
- Ingredients
- 6 round red peppers
- 1 lb. (400 grams) of minced pork
- 4 oz (100 grams) of stale bread
- Chopped parsley to taste
- 4 oz (100 grams) of grated pecorino cheese
- Salt and pepper to taste
- Extra virgin olive oil to taste
- Instructions
- Preheat the oven at 400° F.
- Cut the stale bread into cubes and soak it in water. Drain it and squeeze it well.
- Separately in a bowl, mix the minced meat adding: bread, pecorino cheese, and parsley. Season with salt and pepper.
- Cut the top of the peppers and remove the white filaments and the seeds inside.
- Put the meat mixture inside the peppers and season with a drizzle of oil.
- Bake in the oven for thirty to forty minutes.
Tips to ensure the success of the dish:
- To remove all the filaments well, I use kitchen scissors.
- If you want an even tastier filling, you can add a sausage to the minced pork.
- The timing of cooking in the oven is indicative because each oven is a world unto itself. However, use the grill for the last few minutes of cooking.
Granny Violetta
