If you visit a Calabrese family for lunch, the chances are that Calabrese stuffed peppers (or pipi chini as they are called in Calabrese dialect) will also make an appearance. They are both cheap and easy to make and the fact that they can be adapted to include whatever ingredients you have left over in your fridge make it easy to see why they are so prominent at Sunday Lunch. They are in fact so popular here that you’ll even see people tucking into them on the beach, now that’s what I call picnic food. The recipe below is the classic recipe alla Calabrese but as I’ve already mentioned you can change the ingredients to suit any preference, just adjust the cooking time accordingly. Buon appetito
Calabrese Stuffed Peppers
- 3 large bell peppers (any colour you choose) or 6 round peppers
- Extra Virgin Olive Oil
- 3 teaspoons of salt
- 100g pitted black olives
- 100g provola
- 50g grated parmesan
- 200g minced beef (this can be omitted for more breadcrumbs for a vegetarian version)
- half a clove of garlic
- a handful of chopped parsley
- 3 tablespoons of breadcrumbs
- 1 tablespoon of milk
- Step 1 Put all the ingredients in a bowl and mix together well using the milk to bind them together.
- Step 2 The mixture should be well mixed and sticky, if the mixture looks dry add a little water.
- Step 3 Wash and de-seed the peppers (if using bell peppers halve them)
- Step 4 Fill each pepper with the mixture and place in an oiled baking tray
- Step 5 Drizzle with a little olive oil
- Step 6 Place in a preheated oven at a temperature of 200°C and cook for 45 mins
- Step 7 Allow to cool and eat. They are also delicious served cold.