Stuffed peppers baked in the oven

01/22/2025

They can be served as a main course or a one-dish meal: stuffed peppers are a timeless classic of our cuisine that, with just a few ingredients, bring plenty of color and flavor to the table.

Popular throughout Italy, especially in the south, they can be prepared with a variety of fillings. Our Cesarina Anna from San Quirico d’Orcia offers her version with a delicious filling of beef, veal, mortadella, and smoked scamorza cheese.

We're sure this recipe will win you over!

Stuffed peppers baked in the oven

A simple recipe for a flavorful dish suitable for any season

DifficultyEasy

Preparation time15m

Cooking time45m

Servings4

€

CostLow

Ingredients

3/4 medium yellow and red peppers
250 g of ground veal
250 g of ground pork
100 g of grated Parmesan cheese
250 g of smoked scamorza cheese
100 g of mortadella
3 heaping tablespoons of breadcrumbs
3 eggs
Parsley, salt, and pepper to taste
1/2 ladle of sauce
For the sauce:
1 liter of tomato puree
Extra virgin olive oil
2 garlic cloves
Salt and pepper to taste

Method

Prepare the sauce by heating the oil and sautéing the garlic without burning it.
Add the tomato puree, salt, pepper, and cook for 30/40 minutes.
Clean the peppers and cut them in half lengthwise.
Prepare the filling by mixing the ground meat with the cheese, breadcrumbs, chopped scamorza and mortadella, eggs, salt, pepper, parsley, and half a ladle of sauce. Mix well: the filling should be soft.
Stuff the peppers and place them in a baking dish.
Add a small piece of butter on each pepper and roast in the oven at 200°C for 15 minutes.
At this point, pour the sauce over the peppers and continue cooking until the peppers are tender.