Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Peperoni ripieni alla pugliese a modo mio

My Style Pugliese Stuffed Peppers

Name: My Style Pugliese Stuffed Peppers
Total time: 2700 s
Yield: Serves 3 to 4 servings
Cuisine: American
Ingredients: 2 red bell peppers and 1 yellow bell pepper; 3 1/3 cups cherry tomatoes (about 500 grams); 1 1/3 cups assorted aged cheeses, cubed (about 150 grams); 1 1/2 cups bread crumbs or torn bread (about 150 grams); 2/3 cup sun-dried tomatoes (about 100 grams); 3 eggs; 2 garlic cloves; 1 cup grated Parmesan cheese (about 100 grams); Salt and pepper, to taste; Extra virgin olive oil; Fresh basil, to taste; Oregano, to taste; bowl Mixing; Knife; Skillet; Baking sheet lined with parchment paper

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

Stuffed peppers Pugliese style are always a hit—rich, flavorful, and perfect served cold with a good mixed salad.

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

Stuffed peppers Pugliese style are always a hit—rich, flavorful, and perfect served cold with a good mixed salad.

Saved

Ingredients

20+45 minutes

Serves 3 to 4 servings

2red bell peppers and 1 yellow bell pepper
3 1/3 cupscherry tomatoes (about 500 grams)
1 1/3 cupsassorted aged cheeses, cubed (about 150 grams)
1 1/2 cupsbread crumbs or torn bread (about 150 grams)
2/3 cupsun-dried tomatoes (about 100 grams)
3eggs
2garlic cloves
1 cupgrated Parmesan cheese (about 100 grams)
Salt and pepper, to taste
Extra virgin olive oil
Fresh basil, to taste
Oregano, to taste
bowlMixing
Knife
Skillet
Baking sheet lined with parchment paper

Saved

Steps

20+45 minutes

1

Here are the ingredients you'll need for this recipe.
First, cook the cherry tomatoes:
In a skillet, heat olive oil with a whole garlic clove (unpeeled) and the cherry tomatoes cut in half. Cook for about 5 minutes, then add the sun-dried tomatoes. Season with salt, a pinch of red pepper flakes, and oregano.
2

Add the torn bread and mix well. Turn off the heat and let cool.
3

Prepare the filling:
Once the mixture has cooled, add the eggs, cubed assorted aged cheeses, and torn basil leaves. Mix everything together until you have a uniform mixture.
4

Now prepare the peppers for baking:
Slice the peppers in half lengthwise, remove the seeds and white membranes, and fill each half with the prepared mixture. Sprinkle the tops with grated Parmesan cheese and place them on a baking sheet lined with parchment paper.
5

Drizzle the tops with a little olive oil and bake in a preheated oven at 350°F (180°C) for about 40 minutes, until the peppers are tender and a fork easily pierces them.
And there you have it—Pugliese-style stuffed peppers. Enjoy!