Peperoni Ripieni

Ingredients

• 4bell peppers — halved
• 300 gground beef
• 150 grice — parboiled
• 400 gripe tomatoes — crushed
• 3 tbspextra virgin olive oil
• 60 gPecorino Siciliano — grated
• to tastefine sea salt and black pepper

Method

1. Start by preparing all the ingredients. Wash 4 bell peppers, then slice off the tops and remove the seeds and membranes inside. Set the peppers aside. Rinse 150 g of rice under cold water until the water runs clear, then drain it well. Dice 400 g of ripe tomatoes into small pieces and grate 60 g of Pecorino Siciliano cheese.
2. Heat 3 tbsp of extra virgin olive oil in a large skillet over medium heat. Add 300 g of ground beef, breaking it up with a wooden spoon. Cook until the beef is browned and cooked through, with no pink remaining. Season with fine sea salt and black pepper to taste, then remove the beef from the skillet and set it aside.
3. In the same skillet, add the diced tomatoes. Cook them over medium heat until they soften and release their juices, about 5 minutes. Stir in the drained rice, allowing it to absorb the tomato juices and become slightly translucent. This step builds the base flavor for the stuffing.
4. Combine the cooked beef with the rice and tomato mixture in a large bowl. Add the grated Pecorino Siciliano and mix everything together until well combined. Taste and adjust the seasoning with more salt and pepper if needed. The filling should be moist and hold together when pressed.
5. Preheat your oven to 180°C (350°F). Stuff each bell pepper with the beef and rice mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish, ensuring they fit snugly to prevent them from tipping over during baking.
6. Drizzle a little extra virgin olive oil over the tops of the stuffed peppers. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 45 minutes, then remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the tops are slightly browned.
7. Once the peppers are done, remove them from the oven and let them cool slightly. Finish with a sprinkle of additional Pecorino Siciliano if desired. Serve the Peperoni Ripieni warm, allowing the flavors to meld together beautifully.