Peppers stuffed with meat

An easy and highly effective second course, stuffed peppers are common in the culinary tradition. You can use the most varied ingredients, rice, potatoes, tuna, eggs, bread seasoned with leftovers from the day before. Meat is used mostly in the central regions. Obviously just increase the quantity a little to make a delicious single dish.


  • 6 medium sized peppers
  • 500 g of ground beef
  • 4 tablespoons of breadcrumbs
  • 3 tablespoons of Parmesan cheese
  • 2 eggs
  • 2 cloves of garlic
  • nutmeg
  • milk
  • parsley
  • peppers
  • extra virgin olive oil


  1. Beat the eggs and mix them with the meat, breadcrumbs and Parmesan
  2. Add chopped up garlic, a generous tablespoon of parsley, a good grinding of pepper and a pinch of nutmeg
  3. Add salt and mix well to form a soft and smooth dough, help yourself if necessary with a few tablespoons of milk
  4. Cut the pepper caps, remove the seeds and fill with the mixture, sprinkling in the end with extra virgin olive oil
  5. Put the peppers in an oiled baking dish and bake at 190 Ā° C for about 45 minutes
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