Ingredients

• 4 small bell peppers, halved and cleaned 🫑
• 1 lb (500 g) ground beef or pork
• 1 spicy Italian sausage (casings removed and crumbled) 🌶️
• 2 large eggs 🥚
• 1 1/4 cups (150 g) white scamorza cheese, diced 🧀
• 1/3 cup (50 g) fresh caciotta cheese, diced
• 1/3 cup (50 g) grated Grana Padano or Parmesan cheese
• 2 tbsp breadcrumbs
• 1 medium zucchini (approx. 1 cup / 200 g), julienned
• 1/2 cup (100 g) cherry tomatoes, quartered 🍅
• 2 tbsp fresh parsley, finely chopped 🌿
• 3 tbsp extra virgin olive oil 🫒
• Salt and pepper, to taste

🍽️ Method: Step-by-Step

1. Prep the Peppers:
   • Wash and dry the peppers. Slice in half lengthwise and remove seeds and white membranes.
   • Drizzle with olive oil, sprinkle with salt and pepper, and set aside on a baking tray lined with parchment paper.
2. Prepare the Filling:
   • In a large bowl, mix the ground meat and crumbled sausage.
   • Add eggs, cheeses (scamorza, caciotta, and grated Grana), breadcrumbs, julienned zucchini, cherry tomatoes, and chopped parsley.
   • Drizzle with olive oil, season with salt and pepper, and mix until well combined.
3. Stuff the Peppers:
   • Fill each pepper half generously with the mixture. Drizzle the tops with a little more olive oil.
4. Bake:
   • Preheat oven to 350°F (180°C) fan-forced.
   • Bake for 40 minutes, or until the tops are golden and the filling is cooked through.
5. Serve:
   • Let rest for 5 minutes before serving. Pair with crusty bread or a crisp green salad. Buon appetito! 🍽️