PEPERONI e POMODORINI RIPIENI - Ricetta Calabrese (come li fa la Nonna)

ground meat

🥗Healthier: lean turkey

💰Cheaper: canned beans

Canned beans provide protein at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Bulgur is a less expensive grain option.

Prepare the bell peppers by cutting the tops off and hollowing them out with a spoon, removing the seeds and membranes.

Do the same for the cherry tomatoes, cutting off the tops and scooping out the insides with a spoon.

Chop the pulp of the tomatoes and set aside for the filling.

In a mixing bowl, combine 500 g of breadcrumbs and 100 g of parmesan cheese.

Add salt, black pepper, oregano, sweet paprika, and nutmeg to the mixture.

Chop fresh basil and parsley, and add them to the filling mixture.

Pour in extra virgin olive oil and mineral water to help bind the ingredients together, mixing well with hands or a spoon.

Chop pitted olives and add them to the filling mixture.

Add chopped capers to the mixture.

Dice salami into small pieces and add to the filling, mixing everything thoroughly.

Stuff the hollowed bell peppers and tomatoes with the filling, pressing down gently to pack it in.

Place the stuffed peppers and tomatoes in a baking dish, standing upright.

Drizzle more olive oil on top of the stuffed vegetables before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens