HOME OVEN STUFFED PEPPERS ACCORDING TO MARIA PIA’S TRADITIONAL RECIPE

Rolls (not too small) with a stuffing of bread, eggs, pecorino, spicy provolone, black pepper and black olives. The best recipe in the world in my opinion.

Baked stuffed peppers from the family ritual

“I made you some stuffed peppers in the oven. » There has not been a single time, in the more than twenty years that I have lived far from my parents, where my mother did not greet me with this phrase each time I returned home. She looks at me, smiles at me, kisses me, then welcomes me like this: it’s her way of telling me that she did something for me. And above all, what I like the most.

She knows that I have the chance to meet wonderful people and eat in splendid restaurants, but she also knows that for me (like for any child, probably), her cuisine will always be the best in the world. And above all, no one will ever know how to make baked stuffed peppers like her. In truth, it’s not just the peppers: when she prepares them, they are just an “accompaniment” to lunches or dinners that start with generous pastas and continue with buffalo mozzarella accompanied by fried vegetables depending on the season.

She puts everything on the table, almost as if my return home were Christmas. And like Christmas, I savor every bite, from start to finish, precisely because she prepared everything. And I know that if she did it, it’s because she feels in good shape. So, for me, his “I made you some stuffed peppers in the oven” sounds a bit like “Today I feel good”.

The family recipe for baked stuffed peppers

Its recipe is very similar to that of grandmother tittina, which added parsley to the stuffing (which I don’t really like). THE stuffed peppers from mom are made with roasted and then peeled peppers, rolled on themselves with a stuffing of bread, eggs, pecorino, spicy provolone, black pepper and black olives. Like balls of bread wrapped in the vegetable, absorbing all the aroma and sweetness of the pepper. A real delight.

My mother (still a black belt in practicality, as with her stuffed tomatoes) always prepares a large quantity, which she keeps in the freezer. In case I come back unannounced or she doesn't feel like cooking that day. Because it happens, but when it happens, mom always has a plan B.

Stuffed peppers in the oven according to mom Maria Pia's recipe

Ingredients for 4 people

• 4 peppers
• 500 g stale bread
• 2 eggs
• 100 g of pecorino romano
• 200 g spicy provolone
• 200 g pitted Gaeta olives
• Salt, oil and pepper to taste

Preparation

1. Wash the peppers, place them whole on a baking tray covered with baking paper and roast them in a fan oven at 200°C for around 30 minutes, turning them halfway through cooking.
2. Let them cool, then remove the stem, skin and seeds.
3. Tear them by hand to obtain rectangles (like small rolls).
4. For the stuffing, soak the bread then squeeze it out. Mix it in a bowl with the eggs, pecorino, provolone, olives, salt, a little oil and pepper. Mix well to obtain a compact texture (add bread if necessary).
5. Spread the pepper rectangles, place a spoonful of stuffing and close with a toothpick.
6. Arrange all the rolls on a baking tray covered with baking paper, add salt, drizzle with oil and cook for around 30 minutes at 180°C.
7. Serve warm.

Other recipes from La Cucina Italiana to discover

• Homemade limoncello according to my mother's recipe
• Grandma Tittina's struffoli, the incomparable recipe
• Neapolitan pastiera with cream, recipe from Aunt Nunzia
• Stuffed peppers: excellent recipes with rice, meat and tuna
• Meatless stuffed peppers: the vegetarian recipe

Original source: https://www.lacucinaitaliana.it/article/peperoni-ripieni-al-forno-ricetta-di-famiglia/