How to prepare Sicilian stuffed peppers at home, cooked in the oven and without meat: here is the perfect recipe

Today the recipe of Sicilian baked stuffed peppers, which we call 'buttunati' peppers. They are gods stuffed peppers meatless, stuffed with breadcrumbs flavored with aromatic herbs, cheese and tomato e baked in the oven. This is one typical Sicilian recipe and all vegetarian but rich in flavor, I love preparing little round with peppers, sweet and tasty. On mine canale You Tube, to which I invite you to subscribe, you will also find the RECIPE VIDEO.

How to make soft and tasty meatless stuffed peppers

If you are looking for a light alternative to the classic version with minced meat or sausage, Sicilian-style vegetarian stuffed peppers are the perfect solution. The secret to maintaining them humid is not to press the filling too much. In this way, during cooking in the oven, the peppers will release their natural liquid, creating a soft filling. 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 Sicilian-style baked stuffed peppers there is a fragrant and tasty filling of stale breadcrumbs, parsley, parmesan cheese, Sicilian pecorino, a few pieces of fresh tomato to give even more moisture and use less oil. I always add stringy cheese too, and I generally use Vastedda del Belice or provola di Montalbano, or the cheese. Is, if you like it, you can add a few very finely chopped anchovy fillets in oil, in addition to capers from Pantelleria. The stuffed peppers are delicious lukewarm but also cold food, are exceptional when eaten the day after preparation.

Stuffed peppers: better to cook them in the oven or in a pan?

Traditional cooking of Sicilian-style stuffed peppers are baked, because it guarantees a gratin and crunchy surface. However, if it's too hot in summer, you can opt for i STUFFED PEPPERS IN A PAN. All you need to do is cook them over medium-low heat with a drizzle of extra virgin olive oil and a drop of water., covering the pan with a lid to simulate the effect of the oven and keep them tender.

Summer recipes to try with peppers

And if you love peppers try the recipe of FAST BAKED STUFFED PEPPERS, or the details PEPPERS STUFFED WITH COUSCOUS, i ROASTED PEPPERS IN THE OVEN without dirtying anything. But also the SAVORY CAKE WITH PEPPERS, YOGURT AND ANCHOVIES and the PASTA WITH PEPPER CREAM AND BREAD CRUMBS. In addition to the classics SWEET AND SOUR PEPPERS, a typical Sicilian contour.

Stuffed vegetables without meat: the alternative

If you like stuffed vegetables, I recommend you (in season) to try too ARTICHOKES AMMUDDICATI SICILIAN STYLE, the TROPEA ONIONS STUFFED WITH TOMATO SAUCE, i STUFFED CHAMPIGNON MUSHROOMS of the EGGPLANT STUFFED WITH GRAVY which we call 'bullshit . And don't forget to check out all of mine SICILIAN RECIPES. Have a good day!

PEPPERS STUFFED SICILIAN (easy recipe)

Portions: 4 Preparation: 30 minutes Cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.7/5

( 15 voted )

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Ingredients

8 little round peppers to fill

200 grams of dry bread crumbs

40 grams of grated pecorino siciliano PDO

40 grams of grated Parmigiano Reggiano Dop or caciocavallo Ragusano Dop

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

extra virgin olive oil

a sprig of parsley

two cloves of garlic

a handful of capers from Pantelleria IGP

3 anchovy fillets in oil (optional)

Procedure

CLEAN THE PEPPERS - To prepare stuffed peppers Sicilian, after watching the RECIPE VIDEO 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.

FOR THE FILLING - In a bowl, prepare the filling by mixing the breadcrumbs, the parsley, the basil, finely chopped garlic and capers (if you like them). Add the grated pecorino and parmigiano, a pinch of salt and a grind of black pepper. Cut the tomatoes crosswise, blanch them for a minute and peel them. Then chop them finely and add them to the filling together with their liquid, to moisten the filling.

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 mine RECIPE VIDEO. Always taste to check whether or not to add salt.

STUFF THE PEPPERS - Fill each pepper with a little filling, Add a few diced cheese and then a little more filling, without pressing too much so that the filling remains soft.

FOR COOKING - Preheat the oven to 200 degrees static. Grease a baking dish with a little olive oil and salt lightly.

Arrange the peppers in baking dish Sicilian, add their "lids" and cook for about 20 minutes. Then scroll down to the breezy and bake another 5-10 minutes until the filling is golden, then remove from the oven.

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!

Note

Combination: The stuffed peppers Sicilian combine well with a red wine, especially if siciliano, soft and round. We chose King Frederick, an IGP Avola produced byPupillo farm, in Syracuse.