Stuffed Peppers with Pecorino Romano DOP and Mountain Aroma

Preparation

1. STEP 1 OF 6

   Wash and dry the peppers. Cut them in half lengthwise, remove the seeds and inner filaments. Place them on a baking tray lined with parchment paper, lightly oiled.

2. STEP 2 OF 6

   Soak the stale bread in milk. In a large bowl, combine the minced meat, squeezed bread, egg, crumbled Formaggio Misto delle Alture, grated Pecorino Romano DOP, finely chopped parsley, and a clove of pressed garlic.

3. STEP 3 OF 6

   Add salt and pepper to taste and mix well until you get a homogeneous mixture.

4. STEP 4 OF 6

   Fill the pepper boats with the stuffing, compacting slightly with a spoon. Decorate the surface with diced cherry tomatoes and a drizzle of extra virgin olive oil.

5. STEP 5 OF 6

   Bake at 190°C (static) for about 30 minutes, until the peppers are soft and the filling is golden. In the last 5 minutes, you can turn on the grill for an even crispier surface.

6. STEP 6 OF 6

   Place the stuffed peppers on a large plate. Before serving, add a thin drizzle of Chestnut Honey over each pepper and garnish with chopped fresh parsley.

General Information

Analysis

Macronutrients (100 gr)