Bread
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1 min read
Torta di Mele – Serves 3/4
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29 Nov 2023
Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking.
For the Stuffed Bell Peppers
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers, remove the seeds and membranes, and rinse them.
- In a large pot of boiling salted water, blanch the bell peppers for about 2-3 minutes. This will help soften them slightly. Drain and set aside.
- In a separate pot, cook the Arborio rice according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the ground beef or turkey and cook, breaking it into small pieces with a spoon, until it’s browned and cooked through.
- Combine the cooked rice, grated Parmesan, and chopped parsley with the meat mixture. Season with salt and black pepper to taste. Mix well.
- Stuff each bell pepper with the rice and meat mixture, pressing it down gently to pack it in.
- Place the stuffed bell peppers in a baking dish. Drizzle a little olive oil over the top of each pepper.
For the Tomato Sauce
- In a bowl, combine the crushed tomatoes with dried oregano, salt, and black pepper. Mix well.
- Pour the tomato sauce over and around the stuffed bell peppers in the baking dish.
- Sprinkle grated Parmesan cheese over the top.
- Cover the baking dish with aluminium foil and bake in the preheated oven for about 35-40 minutes.
- Remove the foil and continue to bake for an additional 10-15 minutes until the peppers are tender and the tops are slightly browned.
Ingredients
| Large Sicilian Long Stuffed Bell Peppers (red, green, or yellow) | 4pcs |
| Arborio rice (from Piemonte) | 1cup |
| Tropea onion (Calabria), finely chopped | 1pc |
| Garlic (Emilia Romagna), minced | 2 cloves |
| Ground beef or ground turkey | 225g |
| Grated Parmesan cheese (Emilia Romagna) | 1/2 cup |
| Fresh parsley (Liguria), chopped | 1/4 cup |
| Sicilian Sea Salt and black pepper | to taste |
| Puglian Extra Virgin Olive oil, for drizzling | ~ |
| Pelati La Torrente San Marzano Crushed Tomatoes (Campania) | 1 can (14oz) |
| Dried oregano (Calabria) | 1/2tsp |
| Salt and black pepper | to taste |
| Grated Parmesan cheese (Emilia Romagna) | 1/4 cup |
