Italian MIL's Stuffed Peppers

Peperoni Ripieni di Carne alla Sarda (Sardinian Stuffed Peppers)

This rustic Sardinian dish features sweet peppers filled only with seasoned ground beef — no rice, no breadcrumbs — just simple, nourishing ingredients baked in rich olive oil. A beloved staple at family tables, especially during summer harvests when peppers are at their sweetest.

Ingredients

• 4 large bell peppers (red and yellow)
• 500g ground beef
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 egg
• 2 tbsp grated Pecorino or Parmigiano
• 2 tbsp Obìa extra virgin olive oil, plus more for drizzling
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp oregano or thyme
• Splash of milk or wine (optional)

Instructions

1. Preheat oven to 180°C (350°F). Slice the tops off the peppers, cut in half on the long side (so you can lay them down to stuff), and remove seeds.
2. Mix beef, onion, garlic, egg, cheese, olive oil, and seasonings. Add a splash of milk or wine if desired.
3. Lay the peppers on their side and stuff with the mixture and place them in a baking dish.
4. Drizzle generously with olive oil and bake for 45–50 minutes, until the peppers are soft and lightly golden.
5. Let cool slightly before serving — the flavors deepen as they rest.

Tip: This dish pairs beautifully with roasted potatoes, crusty bread, or a simple salad dressed in olive oil and lemon.