Italian > Italian Sausages > Lucanica Sausages

Lucanica and Peppers Stuffed with Ricotta Recipe

Ingredients with Measurements:
- 4 large bell peppers
- 1 lb. Lucanica sausage, casing removed
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tbsp. olive oil

Special equipment needed:
- Large baking dish
- Mixing bowl
- Spoon

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Cut off the tops of the bell peppers and remove the seeds and membranes.

3. In a large skillet, cook the Lucanica sausage over medium heat until browned, breaking it up into small pieces as it cooks.

4. In a mixing bowl, combine the cooked Lucanica sausage, ricotta cheese, Parmesan cheese, parsley, basil, oregano, salt, and black pepper.

5. Spoon the mixture into the bell peppers, filling them to the top.

6. Place the stuffed peppers in a large baking dish and drizzle with olive oil.

7. Bake for 35-40 minutes, or until the peppers are tender and the filling is golden brown.

8. Serve hot and enjoy!


- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories: 425
- Fat: 31g
- Carbohydrates: 11g
- Protein: 24g
- Fiber: 3g

Substitutions for ingredients:
- You can use any type of sausage in place of Lucanica sausage.
- You can use any type of cheese in place of Parmesan cheese.
- You can use any type of fresh herbs in place of parsley, basil, and oregano.

Variations:
- You can add chopped onions and garlic to the filling for extra flavor.
- You can top the stuffed peppers with marinara sauce before baking.
- You can sprinkle shredded mozzarella cheese on top of the filling before baking.

Tips and tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- Use a spoon to fill the peppers with the mixture to avoid making a mess.
- Drizzle the peppers with olive oil to prevent them from drying out in the oven.

Storage instructions:
- Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the stuffed peppers, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.

Presentation ideas:
- Serve the stuffed peppers on a platter with a sprinkle of fresh herbs on top.

Garnishes:
- Garnish with chopped fresh herbs or a sprinkle of Parmesan cheese.

Pairings:
- Serve with a side of garlic bread or a simple green salad.

Suggested side dishes:
- Garlic bread
- Green salad

Troubleshooting advice:
- If the peppers are not tender enough, bake for an additional 5-10 minutes.

Food safety advice:
- Make sure to cook the Lucanica sausage thoroughly before adding it to the filling.

Food history:
- Lucanica sausage is a type of Italian sausage that originated in the region of Basilicata.

Flavor profiles:
- The dish is savory, slightly spicy, and creamy.

Serving suggestions:
- Serve the stuffed peppers as a main dish for dinner.

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Region: Italian

Taste: Savory, Tangy, Cheesy, Herby, Spicy