Stuffed Peppers with Meat and Sausage
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Bell Peppers | 4 large |
| Ground Veal | 300g |
| Sausage (bulk or removed from casing) | 150g |
| Stale Bread | 100g |
| Grana Padano DOP Cheese | 50g |
| Provolone Cheese | 200g |
| Whole Milk | 150ml |
| Eggs | 2 |
| Fresh Parsley | 10g |
| Salt | To taste |
| Black Pepper | To taste |
| Additional Grana Padano DOP (for topping) | 20g |
| Additional Provolone (for topping) | 20g |
| Fresh Basil | A few leaves |
Instructions
-
Prepare the Stale Bread:
Begin by cutting the stale bread into small cubes. Place the bread in a large mixing bowl, then pour the whole milk over it. Gently press the bread down to ensure that it absorbs the milk thoroughly. Let it soak for about 10-15 minutes, making sure it softens and becomes mushy. -
-
Prepare the Bell Peppers:
While the bread is soaking, wash the bell peppers under cold water. Cut off the tops (the “caps”) of the peppers, setting them aside for later. Carefully remove the seeds and the internal membranes. Be sure to hollow out the inside of each pepper, leaving just the walls intact to hold the stuffing. -
Remove the Sausage Casings:
If you’re using sausage that is encased, carefully remove the casing. Use your fingers or a knife to peel it off, leaving the sausage meat ready to be mixed with the veal. -
Grate the Cheeses:
Grate the Grana Padano and Provolone cheeses separately. Set them aside, reserving some of the Provolone and Grana Padano for topping the peppers later. -
Mix the Filling:
In a large mixing bowl, combine the soaked bread (which should now be mushy), ground veal, sausage, grated cheeses (Grana Padano and Provolone), eggs, freshly chopped parsley, and a pinch of salt and black pepper. Mix everything together using your hands or a spoon until the mixture is well-combined and smooth. -
Stuff the Peppers:
Take each pepper and carefully stuff it with the prepared meat and sausage filling. Press the mixture down gently with the back of a spoon to ensure it’s compacted. Continue filling each pepper until all the stuffing is used up. -
Prepare for Baking:
Place the stuffed peppers in a baking dish, standing upright. Pour a small drizzle of olive oil over the top of each stuffed pepper to help with browning and flavor. -
Grill the Peppers:
Preheat your oven’s grill setting to 240°C (about 475°F). Place the baking dish with the stuffed peppers under the grill and cook for 3-4 minutes, or until the cheese on top has melted and slightly browned. Watch carefully to prevent burning. -
Serve:
Once the cheese is melted and the peppers are beautifully roasted, remove them from the oven. Sprinkle the remaining grated Grana Padano and Provolone cheese over the top. Garnish with fresh basil leaves for a touch of color and flavor. Serve immediately.
These Stuffed Peppers with Meat and Sausage are the perfect main dish for any occasion. The combination of veal, sausage, creamy cheese, and tender bell peppers makes for a satisfying, flavorful meal that will leave everyone asking for seconds. Enjoy!
