Evening recipe of stuffed sweet peppers
I have to admit laziness i left the sweet peppers in the refrigerator for a couple of days, at the third day i must cook them, so despite a full day, at 20.30 i started to cook.
Let’s go with the ingredients:
- Sweet peppers;
- Granapadano;
- Smoked Provola(italian cheese) that i had left;
- Breadcrumbs, with or without gluten, depends by the stomach;
- One egg;
- Chopped parsley;
- Anchovies in oil;
- Capers, usually i use in salt type, but this time i’ve taken the pickled;
- Salt and pepper;
- Extra virgin olive oil;
Perfect, now that we have raised all the ingredients we need a bowl where we’ll make the mixture, a pan for the oven small or big, depends how many sweet peppers you have.
Let’s go to start the mixture, we grate the cheese and put it into the bowl, with breadcrumbs, parsley, anchovies, capers, egg, salt and pepper as you desire. Aside we cut the top part of the peppers, don’t throw it out, we’ll use them as hats. Clean the internal part of the peppers paying attention to not pierce them.
Ok now we have to full the peppers with the mixture, closing them with the hats, grease the casserole with the oil, put inside it the peppers, a little bit of oil again and bake for 30 minutes, we’ll control it when it’s half-baked. finally wow so tasty, try it if you get a chance.
I forgot, sorry, i added some pieces of sweet red onion and mortadella, very nice roasted;)
Carlo
Ricettona serale di peperoncini dolci ripieni
Li ho lasciati un paio di giorni in frigo per pigrizia lo ammetto, al terzo giorno dovevo cucinarli per forza, così nonostante una giornata bella piena alle 20.30 mi sono messo al lavoro:
Via con gli ingredienti:
- Peperoncini dolci;
- Granapadano;
- Provola affumicata che mi era rimasta;
- Pangrattato, con o senza glutine dipende dagli “stomaci”;
- Un uovo;
- Prezzemolo tritato;
- Alici sott’olio;
- Capperi, di solito uso quelli sotto sale, ma stavolta ho preso quelli sott’aceto e via andaree;
- Sale e Pepe;
- Olio extravergine di oliva;
Perfetto ora che abbiamo raccolto gli ingredienti abbiamo bisogno di una ciotola dove fare l’impasto per il ripieno, una teglia per il forno anche piccola, dipende da quanti peperoncini avete preso.
Iniziamo con l’impasto, grattugiate i formaggi e mettete tutto nella ciotola, con il pangrattato, prezzemolo, alici, capperi, l’uovo, salate e pepate a piacere. A parte tagliate la parte superficiale dei peperoncini conservandola per usarli tipo cappellino, date una pulita alle parti interne di peperoncini facendo attenzione a non bucarli.
Ok ora basta riempire i peperoncini con il composto, chiudere con i tappi, ungere la teglia, mettere i peperoncini, ancora una spruzzata d’olio ed infornare per 30 minuti, dando una controllata a metà cottura, e poi che yummy che buoni, anche leggeri, da provare se vi capita.
Ah già dimenticavo, ho aggiunto anche qualche fetta di cipolla rossa dolce e un di mortazza, che una bomba al forno;)
Carlo
Che bontà, complimenti per la ricetta gustosa
Grazie è anche leggera 👍
This recipe sounds much better than the one I have used for years. I'll have to make the upgrade. Mine was similar to this which used hamburger and rice.
Thank you my friends, if you want to use some hamburger you can replace it instead of anchovies and capers 👌
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