Stuffed peppers are one of those really filling meals, so easy to make and great for impressing guests (with very little effort!).
This is a simple recipe with great Italian ingredients to flavor it – a touch of ‘Nduja and organic sun-dried tomato pesto, lots of fresh basil and artisan-quality Italian cheese for the topping.
I was kindly sent a sample of the product from Caglio showing some amazing quality ingredients from Italian manufacturers. So I thought I’d make the most of it in this lovely recipe.
When cooking the beef for the stuffed peppers, I seasoned it with a few tablespoons of organic sun-dried tomato pesto that I received from Caglio. I found the taste in this sauce really amazing; This red pesto is very different from the commercial ones you find in the usual UK stores. The jar comes with up to 75% organic dried tomatoes, so you get a real taste of Tuscany on a spoon!
Then I added another teaspoon of ‘Nduja paste for an excellent touch of spicy Italian flavor. You can imagine how delicious this filling is.
Topping your stuffed peppers with cheese is a must for the perfect finish. Most of the recipes here call for parmesan, but I think you can use any cheese you like. On this occasion I used Formai De Mut (DOP) which has a nice strong taste (also from Caglio) and it worked very well for that added enjoyment.
Stuffed peppers with ‘nduja and sun-dried tomato pesto
6 peppers, each color1 yellow onion, chopped2 cloves of garlic, chopped400g lean ground beefItalian herbs (dried oregano, thyme, basil) Fresh basil1 teaspoon of Nduja paste2 tablespoons of sun-dried organic tomato sauce Grated cheese as a topping (I used Formai De Mut for the DOP topping) and seasonings
Preheat the oven to 200 ° C. Halve and core the paprika, brush with olive oil, season with salt and pepper. Place on a baking dish and bake in the oven for 20-25 minutes. Don’t fry them too long; the peppers should still be firm enough to handle when stuffing with the cooked beef. In the meantime, heat olive oil in a pan and fry the onions until translucent. Add garlic and cook for another 2 minutes. Add the beef to the pan, break it open and toss with onions. Season with salt and pepper and fry until browned. Stir in ‘Nduja paste, dried tomato sauce and Italian herbs. Mix well and let the flavors mix in the pan for 2-3 minutes. Remove the peppers and carefully spoon the beef mixture into each half. Sprinkle with grated cheese and bake for another 10 minutes, or until the peppers are tender and the tops are crispy. Garnish with chopped fresh basil leaves and serve with fresh lettuce, rice or garlic bread.
Some cooking tips
Be careful not to overcook the peppers when frying, so that they are still firm and do not collapse when filled. Use a pan that holds the peppers in place so they don’t fall over when filling. If you don’t like beef, replace it with chicken or turkey. Vegetarian alternative: Replace the beef with a vegan or meatless alternative, like soy or tofu .
As mentioned above, in this recipe I used some of the products I received from Caglio. Below is a photo of the range of products I received. Amazing quality and taste in each of these products, especially the cheese was beautiful!
Caglio is a platform that connects UK retailers and the general public with Italian manufacturers and offers an online shop with a wide range of Italian products direct from manufacturers in Italy.
Daniele and Alessio started Caglio because they weren’t happy with the Italian food range in the UK – especially cheese, which can be overpriced or below expectations.
All producers presented by Caglio are family-run and focus on quality. Caglio is not just a service for Italians living in the UK, but also for British people who want to try real Italian food.
The products that you can find on Caglio are real and handmade. The same products that can be found on vacation in Tuscany will whisk you away to the Italian countryside.