This is a classic recipe from my Nonna in Italy with a slight twist on the original recipe.
Preheat an oven to 180C.
Cut the top of the peppers just enough to remove the seeds from inside
Pour equal amounts of red wine vinegar in each pepper and swish around to coat the inside.
Meanwhile while they sit marinating cook the onions in a little olive oil until soft and starting caramelise then add garlic and cook for a minute or so.
Add pancetta and cook until starting to crisp and remove from heat let cool slightly and then add to breadcrumbs and remaining ingredients and mix to combine, should not be to runny if so add more breadcrumbs.
Swish the vinegar once more inside the peppers and then spoon stuffing into peppers not compacting it to much and level it at the top.
Heat a fry pan until hot and add olive oil and place peppers with stuffing side down to seal the peppers, once browned lie them skin side down on a baking tray drizzle with a little olive oil and sea salt and bake for about 25 minutes, turning them as you go every 5 minutes.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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