Peperoni ripieni di carne e salsiccia

The peppers stuffed with meat and sausage are colored caskets of pepper stuffed with a soft and tasty filling made ​​up of a mixture of ground beef, sausage, bread, grated cheese, eggs, parsley and spices, a real kindness to taste with taste although cold.

The stuffed peppers are a recipe very substantial and, if accompanied by white rice, can become a great dish.

Ingredients

Peperoni (4)
Pork (grounded 300g)
Parsley (chopped, 2 tablespoons)
Eggs (1 + 1 yolk)
Garlic (1clove)
Sausage (150g)
Pepper
Parmigiano Reggiano Cheese (grated 50g)
Bread (stale 80g)
Salt
Pecorino Cheese (grated 50g)

Elaboration

To prepare the peppers stuffed with meat and sausage started wetting the stale bread and making it soften.Then put in a container minced pork, crumbled sausage, the stale bread you have wrung out, the grated cheese, chopped parsley, egg and egg yolk and crushed garlic, then add salt and pepper.

Mix well all the ingredients until the mixture is smooth and compact, let it rest in a cool place.

Meanwhile wash the peppers, dry them well and cut off the top (about ¾ of the length) as to form boxes with lid. Free them from the pith and seeds inside and fill them with the mixture previously prepared.

Put in a pan 1-2 tablespoons of olive oil and let toast the bread crumbs: when it takes a nice golden color turn off the heat.

Arrange the stuffed peppers close together in a well-oiled baking pan, sprinkle with the grated cheese, then with the toasted breadcrumbs and bake at 180 degrees for about 60 minutes (you should check them after 45-50 minutes, since the cooking varies depending on the size of the peppers). Put the "hats" of the peppers on a baking sheet covered with parchment paper and bake along with the peppers.

When cooked, baked peppers, let them rest for 5 minutes out of the oven and then serve them accompanied by their "cap".