This baby Bell Peppers are perfect to be stuffed. I filled them with the classic ground beef mixture but I wanted to give them a crunchier touch so I added some hazelnuts. This strong combining between the red bell pepper and the sweetness of roasted hazelnuts is very very tasty.
On Dulcis in Furno website Tania prepared this mixture including some walnuts. I think it's delicious! If you try both the two recipes, let me know which one you prefer. I have a lot of hazelnuts at my disposal because my parents have got many hazelnuts trees, so I really like adding them to my recipes.
Stuffed pepper is a very original idea to serve a second dish and a side dish together (all in one). It is always a success! The peperonata could be a vegetarian alternative to this dish which involves peppers too.
- 4 Red Bell Peppers
- Basil (some leaves)
- 30 g Dry Bread
- 150 g Ground Meat
- 1 Egg
- 30 g Milk
- 35 g Parmigiano Reggiano Cheese, grated
- 40 g Hazelnuts, without nutshells
- Salt to taste
How to prepare the Stuffed Bell Peppers
Put the hazelnuts in the bowl. 3 Sec. Speed 7. Put aside.
Put basil in the bowl. 2 Sec. Speed 7.
Add dry bread. 15 Sec. Speed Turbo.
Add the ground meat, the egg, the milk, the parmesan cheese and the salt. 15 Sec. Speed 4.
Add the ground hazelnuts. 10 Sec. Speed 3.
Wash peppers very well and cut them in two. Hollow out them and stuff with the mixture.
Place the stuffed peppers on a baking pan, sprinkle with olive oil and bake. 45 Min. 200°C. Peppers must be soft.
The mixture for the stuffed peppers is usually made approximately. But I preferred to give you the indications about the grams. Everything depends on your bell peppers size. If you have some leftovers you may use them to prepare some meatballs or a meat loaf.
How to prepare the Stuffed Bell Peppers without Thermomix
Translated from the Italian recipe
Peperoni Ripieni col Bimby