Stuffed Peppers – Peperoni ripieni

Ingredients for 4 servings

  • 4 green peppers
  • 10 1/2 oz. of minced meat
  • 1/4 onion fine dice
  • 1/2 carrot fine dice
  • 1/2 stalk of celery minced
  • 1 tbsp of tomato concentrate
  • fresh parsley minced
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper


Sautè the finely chopped onion, carrot, cellery and parsley in a saucepan with little oil; add the meat and stir-fry until brown. Sprinkle with wine; add salt, pepper and allow to thicken. Add the tomato concentrate dissolved in 1/2 cup of warm water and simmer for about 1/2 hour, stirring from time to time and adding more water if necessary. Remove top, the stalk and the seeds from the peppers without ruining the pulp and add salt inside. Stuff with the well drained meat stuffing; cover with the cap and arrange in an oiled baking-pan. Pour over some oil and bake at 200° for about 40 minutes.


The peppers can also be stuffes with 7 oz. of slightly toasted breadcrumbs, and seasoned with fillets of anchovy mashed in little oil, grated cheese (parmesan or pecorino), chopped garlic and parsley, pine seeds, raisins, salt and pepper. If the mixture result is dry, soften it with some extra virgin olive oil. After stuffing the peppers, cover them with their cap, pour over some oil and bake for about 3/4 hour.

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