Savor the stuffed peppers with meat, featuring veal and grated cheeses for an authentic Italian taste. Selected ingredients, tradition on the table. Discover more!
Wash the peppers under running water, dry them, cut them in half lengthwise to create boats, remove the stem and empty them inside, removing all seeds and filaments.
In a bowl, place the ground meat, eggs, fresh breadcrumbs, grated cheeses, chopped basil, salt, and black pepper, and mix with your hands until you obtain a homogeneous and compact mixture.
Next, fill each pepper boat, shaping the meat with your hands to fit the shape of the peppers and not leave empty spaces.
Place the boats side by side on a baking tray lined with parchment paper, drizzle the surface with two tablespoons of extra virgin olive oil, and bake in a preheated static ventilated oven at 180°C for about 40 minutes.
Italia, Calabria
| Energy (kcal) | 274.58 |
| Carbohydrates (g) | 17.35 |
| of which Sugars (g) | 17.35 |
| Fat (g) | 12.7 |
| of which Saturates (g) | 1.99 |
| Protein (g) | 17.12 |
| Fiber (g) | 11.92 |
| Sale (g) | 0.1 |
