Peperoni ripieni di carne e salsiccia (Meat and pork sausage stuffed capsicum/peppers)
- 4 medium-sized capsicum (peppers)
- 2 slices thick white bread, crusts removed
- 100ml milk
- 300g beef mince (ground meat)
- 200g Italian pork sausages with fennel, skin removed
- 1 egg
- 50g Parmigiano Reggiano or Pecorino cheese, finely grated, plus extra for top of capsicum
- 2 tablespoons flat-leaf parsley, finely chopped
- 2 cloves garlic, crushed
- 40g dried breadcrumbs
- 2 tablespoons (40ml) extra virgin olive oil
- Sea salt, freshly ground black pepper
Preheat the oven to 180°C conventional oven/ 160°C fan-forced (350° Fahrenheit/Gas 4). Choose a baking dish that just fits all of the capsicum (standing up).
To prepare the meat stuffing, place the bread slices in a small bowl and pour the milk over to soak for a few minutes. Add the beef mince (ground meat), Italian pork sausages (skin removed), egg, Parmigiano Reggiano (or Pecorino) cheese, parsley and half of the garlic to the bowl with milk soaked bread. Season well with salt and pepper and use your hands to mix the meat stuffing.
Cut the top off one of the capsicum (peppers). Remove all the seeds and cut off the membranes. Repeat with remaining capsicum.
Pour enough olive oil into the baking dish to cover the base. Stand each of the capsicum up in the baking tray. Spoon the meat stuffing into each capsicum and drizzle over half of the olive oil. Bake for 45 minutes then remove from the oven.
Meanwhile to make the crispy breadcrumb topping, heat a frying pan over low heat. Add the bread crumbs, remaining garlic and olive oil. Cook, tossing continually until the bread crumbs are lightly golden. Remove from the heat and set aside to cool slightly.
Sprinkle the breadcrumb topping on each of the capsicum. Top with grated Parmigiano Reggiano (or Pecorino) and bake for a further for 15 minutes or until lightly golden on top. Transfer the capsicum to serving plates and serve immediately – buon appetito.
