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Stuffed Peppers

di Academia Barilla

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Stuffed Peppers
45 minutes


Side dish

Ingredients for 4 people

4 peppers
7 ounces mozzarella
5 ounces ricotta (If you use regular ricotta
squeeze out all excess liquid.)
1 tablespoon Parmigiano Reggiano grated
3 1/2 ounces canned tuna
3 salt-packed anchovies (rinsed and boned)
1 sprig parsley
5 sage leaves
6 tablespoons tomato sauce
1 teaspoon sugar
1 teaspoon red wine vinegar
5 leaves basil
Pinch of dry oregano (or thyme)
2 whole eggs
1 egg yolk
Breadcrumbs as needed
Salt to taste
Extra virgin olive oil as needed
Water as needed

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Salt Packed anchovies Anchovies in olive oil 3

Preparation 30 minutes preparation + 15 minutes cooking
1. Wash peppers and arrange them on a baking sheet

2. Cook in a 180°C oven for about 30 minutes

3. Place them on a work surface, peel, stem, seed them and remove all membrane

4. Cut them in 1 1/2-inch large strips

5. For the filling, cube the cheese, crumble the tuna, chop the anchovies with parsley and sage, slice the basil leaves and combine in a bowl

6. Toss with vinegar, eggs (2 whole eggs + 1 yolk), oregano, parmesan, tomato sauce (with a teaspoon of sugar), ricotta and breadcrumbs

7. Mix well

8. Place one tablespoon of filling over each pepper slice and roll up

9. Arrange the stuffed peppers in a baking dish, add a bit of oil and water on the bottom and cook in a preheated 400°F oven for about 15 minutes

10. Serve hot or warm