Stuffed bull’s horn peppers
difficulty
ingredients
- 4 Jolife bull’s horn peppers
- 250 g minced veal
- 150 g minced pork
- 1 egg
- 2 slices sandwich bread, moistened and squeezed
- Grated Parmesan and Pecorino cheese
- Bread crumbs
- Salt to taste
- Olive oil
preparation
Clean the peppers, cut off the stems and remove all seeds from the inside. Mix the minced veal and pork in a bowl with the egg, the grated cheeses, the sandwich bread moistened and squeezed and a pinch of salt. Fill the peppers with the prepared mixture and top with a tablespoon of grated cheese and a tablespoon of bread crumbs. Arrange the peppers in a deep baking dish lined with parchment paper, putting them close together. Transfer the pepper “lids” in another baking dish lined with parchment paper. Bake at 180°C for 40/60 minutes.