Frank’s passion for pizza ignited at a young age in his birthplace, Sicily. Inspired by his Italian roots, he started crafting pies as a child and eventually created a dedicated space in his backyard to share his pizza-making journey, complete with his handmade pizza oven. His backyard has since become a beloved gathering spot where friends and family come together to savor his delicious creations and enjoy good company. This journey has not only deepened his love for the craft but also connected him with a vibrant community of fellow pizza lovers and food enthusiasts. Instagram @uncle_franks_backyard_pizza
a little bit about the recipe
Pizza chef Frank shares his Peperoni Ripieni recipe, a traditional Italian dish that originates from southern Italy, particularly from regions like Campania and Sicily. In Italian, “peperoni” means “peppers” (referring to the vegetable, not the spicy pepperoni sausage), and “ripieni” means “stuffed.” The dish features sweet bell peppers filled with a savory mixture of seasoned ground beef, rice, and cheese, then baked.
In Italy, this dish is a common favorite, especially during summer and early autumn when peppers are in season. It’s often enjoyed as a complete meal, particularly for Sunday lunches with family, where it might be served alongside crusty bread and a fresh salad.
TOTAL: 30m
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directions
Prepare the Filling:
Dice the onion and sauté in a large pan over medium-high heat with 1 tbsp of olive oil until it becomes translucent.
Add 1/2 tsp of Selefina Coarse Salt to the onions.
Add the ground beef to the pan and cook until browned.
Season with 1/4 tsp of Selefina Spices Crushed Red Pepper and 1/2 tsp of Selefina Spices Basil Salt.
Add the diced mushrooms to the pan and stir until they soften.
Mix in the microwavable rice, ensuring it’s fully incorporated.
Add 1 tsp of Selefina Spices Garlic Powder and 1/2 cup of San Marzano tomato sauce, mixing everything together well.
Remove the filling from heat and set it aside.
Prepare the Peppers:
Preheat your oven to 375°F (190°C).
Place the halved bell peppers in a baking dish.
Coat the inside and outside of each pepper with 1 tbsp of olive oil and sprinkle with 1/4 tsp of salt.
Bake the peppers for 5-10 minutes, just until they start to soften.
Stuff the Peppers:
Remove the peppers from the oven.
Grate a layer of Parmigiano-Reggiano cheese (about 2 tbsp per pepper half) on the bottom of each pepper half.
Spoon the meat filling into the peppers, layering with 1/3 cup grated mozzarella cheese.
Depending on your preference, you can repeat this layering process 1-2 more times.
Cover the stuffed peppers with foil and bake in the oven for 20-30 minutes until the peppers are tender and the cheese is melted.
Garnish and Serve:
Remove the foil and let the peppers cool slightly.
Garnish with 2 tbsp of fresh parsley, a sprinkle of 1/4 tsp Selefina Spices Crushed Red Pepper, and 1/4 cup of grated Parmigiano-Reggiano cheese.
This gourmet artisanal finishing salt is harvested by hand from the coast of France. This bright white treasure is comprised of snow-like crystals and has a slight hint of violets. Use only a pinch of this to enhance dishes just before serving.
These hot crushed red pepper flakes are bright red and are slightly larger than their mild counterpart. They have a pungent, spicy aroma and an intense, spicy flavor.
Signature garlicky taste in powdered form. Ideal for spice blends. Also useful for dressings or other stored foodstuffs. The powder will give foods a garlicky taste without overpowering more nuanced inclusions.
