Stuffed Friggitelli Peppers (Friggitelli Ripieni)
Category: Appetizers
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Friggitelli peppers | 250g |
| Ground beef | 180g |
| Red Tropea onions | 35g |
| Sardinian tomatoes (Camone) | 60g |
| Smoked scamorza cheese | 50g |
| Stale bread (for soaking) | 40g |
| Whole milk | 50g |
| Eggs | 1 |
| Parmigiano Reggiano DOP cheese | 20g |
| Breadcrumbs | 60g |
| Fresh mint | To taste |
| Fine salt | To taste |
| Extra virgin olive oil | To taste |
| Black pepper | To taste |
Instructions:
-
Prepare the Filling:
Start by preparing the filling for the peppers. Peel and finely chop the red Tropea onion. Take the fresh mint leaves and chop them finely. Wash the Sardinian tomatoes (Camone variety) and cut them into small cubes, about 1 cm each. Slice the smoked scamorza cheese into small pieces the same size as the tomatoes. -
Soak the Bread:
Place the stale bread in a bowl and pour the milk over it, allowing the bread to soak and soften. -
Prepare the Meat Mixture:
In a large mixing bowl, add the ground beef. Squeeze the soaked bread to remove excess milk, then add it to the ground meat. Add the grated Parmigiano Reggiano, finely chopped mint, cubed tomatoes, and scamorza cheese. -
Bind the Filling:
Crack the egg into the mixture, then season with salt and black pepper. Mix the ingredients thoroughly to form a smooth and firm filling. If the mixture is too soft, add breadcrumbs to thicken it; if it’s too firm, you can add a little more milk to adjust the texture. -
Stuff the Peppers:
Transfer the prepared filling into a disposable piping bag. Rinse the friggitelli peppers, then dry them carefully. Cut off the tops with the stems, and remove the seeds from inside. Using the piping bag, fill each pepper with the prepared meat mixture, pressing gently to pack the filling well. -
Cook the Stuffed Peppers:
Arrange the stuffed peppers on a baking tray lined with parchment paper. Drizzle a little extra virgin olive oil over the peppers. Bake in a preheated static oven at 200°C (390°F) for 30 minutes, or until the peppers are tender and the filling is cooked through. -
Serve:
Once cooked, remove the stuffed friggitelli peppers from the oven. Let them cool slightly before serving as an appetizer or a side dish.
Enjoy these delicious and flavorful stuffed friggitelli peppers, perfect for any occasion!
