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Peperoni Ripieni Al Pomodoro! This is a yummy stuffed pepper recipe which is simply hot and addictive! I prepare the Peperoni Ripieni Al Pomodoro quiet often for my parties. You should try this Peperoni Ripieni Al Pomodoro recipe too
  Green peppers 4 Large
  Ground veal 1 Pound
  Breadcrumbs 4 Ounce
  Cooked rice 1 Cup (16 tbs)
  Bacon slices 4 1⁄2 Teaspoon, chopped
  Salt To Taste
  Pepper 1 Pinch
  Basil 1 Pinch
  Eggs 3 Small
  Parmesan cheese 4 Ounce, grated
  Olive oil 4 Ounce
  Tomato sauce 1 Cup (16 tbs)

Remove stems from the peppers and cut off the tops, then scoop out the seeds and stand the peppers in a baking dish.
Mix together all the other ingredients except the tomato sauce, and fill the peppers with equal amounts of this stuffing.
Place tops back on and cook in a preheated 375°F./190°C oven for 1 hour.
Heat tomato sauce.
Place peppers on a serving platter and pour the hot sauce over the tops.
Serve immediately.

Recipe Summary

Side Dish

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3070 Calories from Fat 1713

% Daily Value*

Total Fat 193 g297.5%

Saturated Fat 52.8 g264.2%

Trans Fat 0 g

Cholesterol 937.2 mg312.4%

Sodium 3675.5 mg153.1%

Total Carbohydrates 166 g55.4%

Dietary Fiber 19.1 g76.5%

Sugars 36.5 g

Protein 166 g332.9%

Vitamin A 99.7% Vitamin C 1017.5%

Calcium 175.6% Iron 103.3%

*Based on a 2000 Calorie diet

Pepperoni Ripieni Al Pomodoro Recipe