One of my Sicilian mother's signature dishes is stuffed peppers. But unlike regular Italian stuffed peppers, she loads hers with veggies. It never occurred to me that her style was uniquely Sicilian until I stumbled on Ada Parisi's Sicilian stuffed peppers recipe.
Ada, who was born in Messina, Sicily, blogs at Siciliani Creativi in Cucina from her home base in Rome.
She recently shared with me memories associated with this dish, what makes her stuffed peppers Sicilian, the recipe's key ingredients, and her serving suggestions.
What does this dish remind you of?
Stuffed peppers are a traditional Sicilian recipe, but I cherish the family version I inherited from my great-grandmother. A completely vegetarian version that was prepared at home every summer as soon as the peppers were in season.
What makes this recipe Sicilian?
The Sicilian characteristic is certainly the filling, which is not made with minced meat, as in the rest of Italy.
What are the key ingredients used in the Sicilian-style stuffed peppers?
The filling is made with a mixture of breadcrumbs, oil, parsley, capers, garlic, grated and chopped cheese. Many also add anchovies, olives, or some chopped tomatoes.
Why do you use breadcrumbs?
The use of breadcrumbs in fillings in Sicily is linked to the fact that peasant cuisine was a poor cuisine made of ingredients that farmers always had at home. Nothing was thrown away. Vegetables were stuffed with this old bread seasoned with oil, cheese, and aromatic herbs. Meat or fish were foods for the rich.
What do capers add to this dish?
Capers add a very interesting salty note and are typical of Sicilian cuisine (we produce capers in Pantelleria and Salina). Many use salted or oil-preserved anchovies instead of capers, a very common combination with peppers also in northern Italy.
If you're vegan or lactose intolerant, can you omit cheese?
Of course, you can omit the cheese and add a larger amount of aromatic herbs.
Do the types of peppers matter for this dish?
The most suitable peppers for this recipe are round peppers, usually red, green, or yellow. I think the red ones are the most suitable, but in terms of color, it is nice to use all three.
Are there any specific tips for ensuring the stuffed peppers turn out perfectly?
First, you must not spare the extra virgin olive oil because it is the oil that makes the filling soft and fluffy. Then, cook in the oven at a temperature that is not excessively high, 180 degrees Celsius maximum, so that the peppers cook without drying out.
How do you typically serve your stuffed peppers?
We usually serve them among the appetizers or as a side dish for meat or fish. In fact, since the filling is carbohydrate-based, they are also an excellent main dish if accompanied by a rich salad.
>>Get Ada's Sicilian stuffed peppers recipe here!<<
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