Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Peperoni ripieni con Salsiccia, Scamorza Affumicata e Uova Sode

Stuffed Bell Peppers with Sausage, Smoked Scamorza, and Hard-Boiled Eggs

Name: Stuffed Bell Peppers with Sausage, Smoked Scamorza, and Hard-Boiled Eggs
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 4 large bell peppers; 1/2 smoked scamorza cheese; 4 links fresh sausage; 1 small bunch fresh parsley; 4 cups frying oil (about 1 liter); 4 slices day-old bread; 1 garlic clove; Black pepper, to taste; Salt, to taste; 6 eggs

Fabio Del Buono @FabioMasterChef

Paola

Stuffed Bell Peppers with Sausage, Smoked Scamorza, and Hard-Boiled Eggs

Fabio Del Buono @FabioMasterChef

Saved

Ingredients

1 hour

Serves 4 servings

4large bell peppers
1/2smoked scamorza cheese
4 linksfresh sausage
1small bunch fresh parsley
4 cupsfrying oil (about 1 liter)
4 slicesday-old bread
1garlic clove
Black pepper, to taste
Salt, to taste
6eggs

Saved

Steps

1 hour

1

Wash and clean the bell peppers. Cut them in half, remove the seeds, and set aside in a bowl.
2

Grill the sausage in a grill pan, cut into small cubes, and set aside in a bowl.
3

Boil five eggs for about 8 minutes. Peel, roughly chop, and set aside.
4

Cut the scamorza cheese into small cubes and set aside in a bowl.
5

Place the bread in a bowl, add cold water, and let soak for about 5-6 minutes. Remove, squeeze out excess water, and place in a bowl.
6

Add a little salt, black pepper, finely chopped parsley and garlic, and one egg. Mix everything well and set aside.
7

Take a pepper half and add a bit of the bread mixture you just made. Fill with diced smoked scamorza, cubed sausage, and pieces of hard-boiled egg. Cover again with the bread mixture. Repeat until all the peppers are filled.
8

Heat the frying oil in a skillet. When hot, start frying the peppers, beginning with the pepper side down, then flip to cook the other side.
9

As you fry, place the peppers on a plate lined with paper towels to absorb any excess oil.
10

Plate and serve.