Stuffed Corno Di Toro

Are you craving a hearty and flavorful dish that will impress your family and friends? Look no further! These culinary wonders are a popular dish in many cuisines and are known for their versatility. Imagine a juicy and vibrant bell pepper or a plump and succulent tomato, carefully hollowed out and stuffed with a variety of mouthwatering fillings. From savory meats to delightful combinations of flavors, the possibilities are endless. Whether you prefer a meaty filling or a vegetarian option, this recipe has got you covered. One of the highlights of this recipe is the addition of leftover carbs such as rice and potatoes to the forcemeat. This not only adds extra texture and flavor but also helps to make the dish even more satisfying. Every bite is a delightful explosion of flavors, and the combination of the tender peppers or tomatoes with the robust filling is simply irresistible. And cooked in a wood-fired oven, makes it even better.

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Corno Di Toro Peppers

*If using tomatoes, cut top off and empty the flesh with a melon baller (save flesh for later use). Soak bread in milk; set aside. Wash peppers, slice off tops, and remove seeds and white membranes. Cut tops into small dice. Arrange peppers in 2 larges baking dishes. Season peppers with salt, ground black pepper and add a drizzle of olive oil.

Stuffing 1

Cut bacon into small pieces. Chop onions, olives and mince garlic. Wash and chop parsley. Heat up a frying pan, and cook bacon with fat for 5 minutes. Add onions, diced peppers, herbs and cook for 8 minutes on medium heat. Add olives and garlic and cook until fragrant. Deglaze with white wine and cook to dry. Add diced potatoes or rice and half of parsley. Season with salt and pepper. Let cool.

Stuffing 2

In a large bowl, gently mix together: ground meat, the soaked in milk bread, eggs, remaining parsley, salt and ground black pepper.

Montage

Stuffing 1 can be combined with stuffing 2 or add stuffing 1 first in peppers and top with stuffing 2. Stuff pepper and shower them with grated parmesan.

Baking

Preheat oven to 350ºF/180ºC. Pour stock in baking dishes and between stuffed peppers. Cover dishes with greased parchment and foil. Bake for 30 minutes. Uncover, and continue to cook for another 25 minutes. Baste pepper with the juice during cooking. Let rest 10 minutes before serving. Bon appétit!

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