Savor stuffed bell peppers with meat, with veal and grated cheeses for an authentic Italian flavor. Selected ingredients, tradition on the table. Find out more!
Wash the peppers under running water, dry them, cut them in half lengthwise to make little boats, remove the core and hollow them out, removing all the seeds and strands.
In a bowl put the minced meat, eggs, fresh breadcrumbs, grated cheeses, chopped basil, salt and black pepper and knead with your hands until you obtain a smooth, compact mixture.
Then fill each pepper boat, shaping the meat with your hands to fit the shape of the peppers and leave no empty spaces.
Place the boats side by side in a baking tray lined with parchment paper, drizzle the surface with two tablespoons of extra virgin olive oil and cook in a preheated fan oven at 180°C for about 40 minutes.
Italia, Calabria
| Energy (kcal) | 145.23 |
| Carbohydrates (g) | 3.25 |
| of which sugars (g) | 2.26 |
| Fat (g) | 10.39 |
| of which saturates (g) | 3.89 |
| Protein (g) | 8.75 |
| Fibre (g) | 1.03 |
| Salt (g) | 0.21 |
