Bell peppers are always a good vegetable to keep in the kitchen all year round. Apart from being a vegetable to use any time of the year it is also so easy to use, as the main ingredient as feature in this recipe or as a side or complimentary ingredients, you can never go wrong with a colorful red, yellow or orange bell pepper!
Difficulty: low Prep Time: 15 minutes Cooking time: 20-25 minutes
6 large bell peppers
1/2 lb. of ground beef
4 tablespoons of pecorino cheese
8 slices of prosciutto
1 teaspoon of capers
2 tablespoons of finely chopped thyme and mint
- Wash and cut in half, long ways, the bell peppers, eliminate seeds, rinse, and place peppers face up on cooking sheet with olive oil and cook in oven at 200 degrees for 10 minutes until skin is soften.
- Cut and dice onion, place in pan once heat with olive oil on stove top, cook down onions at low flame, after onions become beige add meat, herbs, and cheese. Cook the meat until becomes brown and absorbs flavors from onion and herbs, then add in cheese. Let the cheese melt into meat and become creamy, then remove from heat.
- Set mixture aside to cook, once cool, make little balls of the mixture and place inside the previously cooked peppers. Stuffed each pepper with meat mixtures, once completed add one slice of prosciutto over the top of each bell pepper.
- Place stuffed peppers once again in oven for roughly 5 minutes to allow the prosciutto to crisp over the peppers. Serve peppers straight from the oven hot. Enjoy and buon appetito!