Yields4 Servings
 2 large red peppers and 2 large yellow peppers rather square in shape
 300 g mixed beef and pork mince
 100 g sausage
 1 egg
 ½ cup milk
 4 slices of toast loaf with crust removed
 1 medium onion finely chopped
 50 g grated cheese
 Dash of freshly grated nutmeg
 Bunch of chopped parsley
 Extra virgin olive oli
 Salt and pepper to taste

Wash the peppers, cut off the top part and put aside. Heat 2 tbsps of oil in a pan and on a low flame, fry the onion, adding 3 tbsps of water so that the onion remains soft.


In a bowl, mix the skinned sausage and minced meat with the bread soaked in milk and squeezed; add the egg,the parsley, the cooked onion and the cheese and season with freshly grated nutmeg, salt and pepper. Combine all the ingredients well.


Stuff the peppers, place on a baking tray lined with oven paper, pour some olive oil on the filling and cover with their own top. Bake at a temperature of 200⁰C/Gas 6 for approximately 45 minutes.

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