Stuffed peppers is one of those truly satisfying meals, so easy to prepare and great for impressing guests (with very little effort!).
This is an easy recipe using great Italian ingredients for the seasoning – a touch of ‘nduja and organic sun-dried tomato pesto, lots of fresh basil and artisan quality Italian cheese for topping.
I was kindly sent a sample of products from Caglio, showcasing some amazing quality ingredients from Italian producers. So, I thought I would make the most of them in this lovely recipe.
When cooking the beef for the stuffed peppers, I seasoned it with a couple of tablespoons of organic sun-dried tomato pesto I received from Caglio. I found the taste in this sauce truly amazing; this red pesto is very different from the commercial ones you find in usual UK shops. The jar comes with as much as 75% organic sundried tomatoes, so you get a real taste of Tuscany is a spoon!
I then also added a teaspoon of ‘nduja paste, for an excellent touch of spicy Italian flavour. You can just imagine how delicious this filling is.
Topping your stuffed peppers with cheese is a must for a perfect finishing touch. Most recipes will call for Parmesan here, but I think you can use any cheese you like. On this occasion, I used Formai De Mut (DOP) which has a lovely strong flavour (also from Caglio), and it worked very well for that extra indulgent touch.
Stuffed peppers with ‘nduja and sun-dried tomato pesto
- 6 bell peppers, any colour
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 400g lean ground beef
- Italian herbs (dried oregano, thyme, basil)
- Fresh basil
- 1 teaspoon ‘nduja paste
- 2 tablespoons organic sun-dried tomato sauce
- Grated cheese for topping (I used Formai De Mut DOP)
- Olive oil for drizzling and seasoning
- Preheat oven to 200°C.
- Half and deseed the peppers, brush with olive oil, season with salt and pepper. Place of a baking dish and oven-roast for 20 – 25 minutes. Don’t over roast them; the peppers should still be firm enough to handle with ease when stuffing with the cooked beef.
- Meanwhile, heat olive oil in a pan and sauté onions until translucent. Add garlic and cook for a further 2 minutes.
- Add the beef to the pan, breaking it up and tossing with onions. Season with salt and pepper, and cook until browned.
- Stir in ‘nduja paste, sundried tomato sauce and Italian herbs. Mix well and let the flavours combine in the pan for 2 – 3 minutes.
- Take out your peppers and carefully spoon in the beef mix into each half. Sprinkle with grated cheese and bake for another 10 minutes, or until the peppers are tender and the tops are going crisp.
- Garnish with chopped fresh basil leaves, and serve with fresh salad, rice, or garlic bread.
Some cooking tips
- Make sure not to overcook the peppers when roasting, so that they are still firm and they don’t collapse when you are stuffing them.
- Use a pan that can hold the peppers snugly, so that they don’t fall over when stuffed.
- If you don’t like beef, replace with chicken or turkey.
- Vegetarian alternative: substitute the beef with a vegan or meat-free alternative, such as soy or tofu.
As I mentioned above, I used in this recipe some of the products I received from Caglio. Here below is a photo of the range of products I received. Amazing quality and taste in each of these products, in particular the cheeses were gorgeous!
Caglio is a platform connecting UK retailers and the public with Italian producers, offering an online shop with a great range of Italian products directly from producers in Italy.
Daniele and Alessio launched Caglio because they weren’t happy about the Italian food range found in the UK – especially cheese, which can be overpriced or below expectations.
All producers showcased by Caglio are family-run and they focus on quality. Caglio is not only a service for Italians living in the UK, but also for Britons who want to taste real Italian food.
The products you find on Caglio are genuine and handmade. The very same products that one can find when on holiday in the region of Tuscany, transporting you to the Italian country side.