A classic Sicilian cuisine: Sicilian stuffed peppers recipe, We call ' buttoned Peppers '. A recipe all vegetarian but full of 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 at the beginning of the season peppers. 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.
If you like stuffed vegetables, I recommend (in season) also try Sicilian artichokes ammuddicati, they are very yummy, the Champignon mushrooms ripiens or 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!
PEPPERS STUFFED SICILIAN (easy recipe)Print This
- 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 grinding of pepper and tomato Peel and private water 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 mix you see in my VIDEO RECIPE. Fill each pepper with a little’ of the filling, add some diced cheese and then some’ of the filling, without pressing too much so that the filling remains soft.
Arrange the peppers in baking dish Sicilian, add their respective "covers"” 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!
THE PAIRING: The stuffed peppers Sicilian combine well with a red wine, especially if siciliano, soft and round. We chose King Frederick, a Pgi Avola product from the farm Pupil, in Syracuse.