stuffed peppers — Italy

Stuffed peppers are bell peppers that have been hollowed or halved and filled with a savory mixture, then baked or simmered until the peppers soften and the filling sets. In Italy the dish generally leans on rice, bread or minced meat bound with tomato, herbs and cheese. The preparation is reported across most Italian regions, with home cooks and trattorias each keeping their own version; it is especially common in late summer, when bell peppers are at their peak. To prepare it, the peppers are halved or topped and deseeded, then filled with a mixture typically built from cooked rice or day-old bread soaked in milk, combined with tomato, garlic, parsley, grated cheese and sometimes minced meat or anchovies. The filled peppers are arranged in an oiled dish, drizzled with olive oil, and baked until the flesh is tender and the top lightly browned. Fillings vary from one household to the next: some favor rice, others bread or a meat ragù; capers, olives, pine nuts or raisins appear in some kitchens, while others keep the filling plain, and the peppers may be served warm or at room temperature.