Today the recipe of the stuffed peppers Sicilian, which we call Buttoned peppers‘. One typical Sicilian recipe and all vegetarian but rich in flavor, I love preparing little round with peppers, sweet and tasty. On my You Tube Channel, to which I invite you to subscribe, you will also find the VIDEO RECIPE.
Among other things, we are right at the beginning of the pepper season. And this simple dish is another demonstration of how a traditionally rural and agricultural region like Sicily has managed to create masterpieces of taste and economy. Inside the stuffed peppers Sicilian is a fragrant and tasty stuffing of grated stale bread, parsley, parmigiano reggiano, pecorino siciliano, some small pieces of fresh tomatoes to give it moisture. I'll add also the provolone, typically using the Vastedda del Belice or provola di Montalbano, or the cheese. Is, If you like, you can add some chopped fillet of anchovies or capers from Pantelleria. The stuffed peppers are delicious warm but also cold, are exceptional when eaten the day after preparation.
Stuffed vegetables: the alternative
If you like stuffed vegetables, I recommend (in season) also try Sicilian artichokes ammuddicati, the Tropea onions stuffed with sauce, the Champignon mushrooms ripienthe or the stuffed eggplant with tomato sauce, we call 'abbuttunate’ and do not forget to have a look at all my SICILIAN RECIPES. Have a good day!
8 little round peppers to fill
200 grams of dry bread crumbs
40 grams of grated pecorino siciliano PDO
40 grams of shredded PDO Parmigiano Reggiano
150 grams of provola into small pieces (I use the provola di Montalbano or Vastedda del Belice Dop)
two ripe San Marzano tomatoes
salt and pepper, to taste
extra virgin olive oil, to taste
a sprig of parsley
a small handful of capers (Optional)
To prepare stuffed peppers Sicilian, after watching the VIDEO RECIPE you can find on my YouTube channel, wash the peppers, grooving with a knife to remove the upper part and set it aside; drain the peppers with care the seeds and white filaments.
Preheat oven to 200 degrees static. Grease a baking dish with a little olive oil and salt lightly.
In a bowl, prepare the filling by mixing the breadcrumbs, parsley and finely chopped capers (if you like). Add the grated pecorino and parmigiano, a pinch of salt and a grind of pepper and the tomato deprived of the peel and water of vegetation and cut into small cubes.
Then add to the mixture as much olive oil as required to moisten it all without making it ' sticky ': must be a grainy but soft stuffing. Just like the dough you see in my VIDEO RECIPE. Fill each pepper with a little filling, add a few cheese dadinos and then a little more stuffing, without pressing too much so that the filling remains soft.
Arrange the peppers in baking dish Sicilian, add their "lids" and cook for 20 minutes. Then scroll down to the breezy and bake another 5-10 minutes until the filling is golden, then bake.
Allow to cool peppers stuffed Sicilian and serve. The Sicilian stuffed peppers are also delicious the next day, in the unlikely event that someone's leftovers. Bon appétit!
MATCHING: The stuffed peppers Sicilian combine well with a red wine, especially if siciliano, soft and round. We chose King Frederick, a PGI Avola produced by pupillo farm, in Syracuse.