Papaccelle stuffed with meat: the recipe for the typical Neapolitan stuffed peppers

The papaccelle stuffed with meat they are a typical preparation of the Neapolitan tradition. Small in size and sweet and aromatic in flavor, they are a type of pepper ribbed, slightly flattened at the poles, and with a firm and crunchy pulp, grown throughout Campania. Here, peeled and deprived of the caps, they are stuffed with a mixture of ground beef, egg and grated Parmesan cheese, enriched with a slice of smoked provola and then cooked in the oven with potatoes cut into wedges: the result will be a according to succulent, stringy at the heart and with a light crust on the surface, also perfect as rich single dish.

Ideal for any lunch e cena family, or for a picnic out of town, papaccelle lend themselves to being served hot just out of the oven, lukewarm, after a rest at room temperature or the following day: the rest will enhance the flavor and you just need to heat them for a few minutes in the oven or microwave.

The caps, removed during the preparation phase, can be deprived of the stalk, chopped and browned in a pan with a base of oil and onion, and a drop of white wine until they are soft, but not undone: in this way they do not they will waste and, added to the minced meat mixture, will make the dish even tastier. If you prefer you can also add a couple of slices of to the filling sandwich bread soaked in milk and well squeezed: during cooking they will become one with the filling and the final result will be soft and creamy.

Become a garrison slow food in 2006, the papaccelle, according to the Neapolitan tradition, are kept in summer pickle, in large glass jars, to then be used during the holiday season to complete the classic reinforcement salad or accompany pork ribs. If you don’t find them, for this recipe, you can use red, yellow or green peppers, preferably the jolly or magnum variety, and prepare them in the traditional way, or you can try your hand at many variations on the theme and fill them with olives, capers and anchovies, rice and tuna in oil, ricotta and parmesan …

Find out how to prepare papaccelle stuffed with meat by following the step by step procedure and advice. If you liked this recipe, try the vegetarian or light stuffed peppers.

How to prepare papaccelle stuffed with meat

Rinse the peppers and pat them dry with a paper towel 1.

With a sharp knife remove the caps 2and eliminates the seeds and internal white filaments.

Collect the grated Parmesan and minced meat on a plate; then break the egg 3 and mix it with the rest of the ingredients.

Season with salt and pepper, and knead with your hands 4 until the mixture is well blended.

Grease the bottom of an ovenproof dish 5.

Half fill the papaccelle with the meat mixture and add a slice of smoked provola cheese in the center 6 folded in on itself.

Complete with more ground 7.

Peel the potatoes, cut them into coarse wedges and season them with a drizzle of oil and a pinch of salt. Place the potatoes between one pepper and the other, sprinkle with a little chopped parsley 8sprinkle with more oil and bake at 190 ° C for about 30 minutes.

After the cooking time, take the papaccelle out of the oven 9let it rest for a few minutes and serve.

storage

Papaccelle stuffed with meat can be kept in the fridge, in an airtight container, for 2 days massimo.