Stuffed Peppers: Two Easy Recipes

One recipe allows you to use up leftover burgers and dried-out cheeses in the refrigerator. The other uses leftover meat. To make the dish even tastier, add a spoonful of turmeric.

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stuffed pepper recipe
  • Preparation time: 40 minutes
  • Cooking time: 35 minutes
  • difficulty: media

How to prepare stuffed peppers

You have some left over hamburger in the refrigerator? Here then a really tasty and waste-free idea to enjoy it in a delicious version, as a filling for peppersA perfect "no waste" dish that also allows you to use up any dried-out cheese bits left in the refrigerator, such as Emmental or Fontina Valdostana. In this case, grate them, then mix them together and use them in place of Pecorino Romano and Grana Padano. As an alternative to Pecorino Romano, choose Pecorino Sardo.

ALSO READ: Stuffed peppers with breadcrumbs, the recipe that doesn't waste anything

Hamburger-Stuffed Peppers Recipe

If the leftover burger is already cooked, brush it with extra virgin olive oil to soften it and then mash it with a fork. Then mix it with the egg, with the herbs and grated cheeses. Finally, stuff the halved peppers and bake. The result will be a very tasty and delicious second course that will please both adults and children, but the greatest satisfaction will be having used up leftovers that would otherwise have been wasted.

Hamburger-Stuffed Peppers

If you want to make this substantial dish even better, enrich it with a teaspoon of turmericStuffed tomatoes with burgers are also excellent cold: accompany them with slices of homemade or whole-grain bread, or with strips of Genoese focaccia. The ideal side dish for stuffed peppers with burgers is undoubtedly a fresh mixed salad enriched with chives and a few leaves of rocket salad.

Ingredients

(For 2 people)

  • 1 large red pepper
  • 1 hamburger
  • 1 egg
  • 1 teaspoon chives
  • 1 teaspoon marjoram
  • mixed pepper to taste
  • pink salt to taste
  • 2 tablespoons grated Pecorino Romano
  • 2 tablespoons of grated Parmesan cheese
  • 1 tablespoon extra virgin olive oil

Preparation

  • Wash, dry, and cut the pepper in half. Remove the seeds, white membranes, and stem.

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  • Quickly sear the burger on both sides so that the inside remains raw and place it on a plate.

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  • Mash it with the prongs of a fork.

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  • Break theegg In a bowl, season with pink salt and freshly ground mixed pepper. Add the chives and marjoram.

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  • Beat well and then add the extra virgin olive oil, 1 tablespoon of grated pecorino and half a tablespoon of grated parmesan.

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  • Mix and add the crumbled hamburger.

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  • Mix the ingredients until you obtain a smooth mixture.

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  • Arrange the two pepper halves in a baking dish, placing half a tablespoon of Parmesan on the bottom of each pepper.

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  • Fill them by distributing the burger mixture.

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  • Sprinkle generously with the grated cheeses, after having mixed them, and place in a preheated oven at 180 degrees.

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  • Leave to cook for 30/35 minutes and then remove from the oven.

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  • Serve the stuffed peppers with burgers and enjoy your meal.

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Recipe for peppers stuffed with leftover meat

Preparation time: 15 minutes

Cooking time: 30 35-minute

difficulty: media

The leftover meat, which often ends up in the garbage bin, is perfect for stuffing pepperoni. Like cured meats. With this for successful corporate training very simple to make.

Ingredients for people 3

  • 3 large peppers (red, yellow, green)
  • 400g of not too lean minced beef (or the equivalent in leftovers)
  • 1 large egg
  • 3 tablespoons of parmesan + a handful
  • 3 slices of loaf bread
  • 8 black olives
  • 1 tablespoon of salted capers
  • about 1 teaspoon of milk
  •  Salt to taste

Preparation

  • First of all, cut Cut the peppers a little more than halfway. Then remove the seeds and rinse. Set aside.
  • Mix together the minced meat, the slices of bread softened in water and then squeezed, the egg, the parmesan, the chopped black olives, the desalted and chopped capers, the milk, the salt.
  • Then mix together How to make the meatball mixture. Stuff the peppers with the mixture and cover with the cut pepper cap. Place the mixture on a baking sheet lined with parchment paper. Drizzle with oil and a pinch of salt.
  • Bake oven at 180° for about 30-35 minutes.

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