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Stuffed bell peppers

Pragmatic recipe
stuffed bell pepper: the only limit is your imagination | peppers

Stuffed Bell Peppers

Apart from being exquisite, there is an other advantage of this dish. You can easily prepare it in advance. Actually, it gets better after a night sitting in a cold fridge. 

  • Prep Time 20 Minutes
  • Cook Time 40 Minutes
  • Total Time 60 Minutes
  • Serves 4 People
  • Calories 250 kcal

Ingredients

  • 4 big bell peppers
  • 300 grams of peeled tomatoes
  • 200 grams of bread crumbs
  • 100 grams of fresh cheese - mozzarella
  • 60 grams of seasoned cheese - caciocavallo preferibly
  • 2 spoons of raisins
  • 1 big onion
  • 1 spoonful of pine nuts
  • Salt, pepper

Instructions

  1. Cut the top of the bell peppers
  2. Conserve the tops
  3. Remove the seeds and inner white part
  4. Set them aside
  5. Fry the diced onion in olive oil
  6. Add the breadcrumb and stir till it colours golden brown
  7. In goes the pine nuts and switch the heat off
  8. Add the tomato, raisins and cheese
  9. Let it cool down
  10. Stuff the peppers with the mix
  11. Close the bell peppers with their caps
  12. Bake the pepper at 230 for about 20 minutes

Notes

Stuffed bell peppers, Sicilian Style is a winner-dish. It serves as a second or main dish. As well as a starter. Especially when cold and served in slices.You can use old bread and let it soak in milk. Squeeze thoroughly.The choice of cheese is not easy. With little else to contrast with, it determines the outcome considerably. We advice using caciocavallo. Or a not too seasoned pecorino. Regarding the soft cheese, either use mozzarella or young cheese. Let the vegetable be the star of the dish though.The adding of an egg mainly changes the texture. The filling results more compact.Served as a main dish, we advice Camurria wine by Di Giovanna. An interesting orange wine. Served as starter, we advice a Valdemone, by Azienda  Tornatore

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