ItalianNeapolitan
Stuffed Neapolitan Papaccelle
by Manu Food · 60K subscribers on YouTube
Stuffed Neapolitan papaccelle (small sweet peppers) baked with a savory rice and vegetable filling, flavored with curry and herbs. A traditional dish from Naples, perfect as an appetizer or main course.
- Servings
- 10
- Difficulty
- medium
Ingredients
17 items- 10 pcsPapaccelle NapoletaneOr use classic bell pepper if papaccelle are unavailable.
- 250 gParboiled Rice
- 500 mlVegetable Broth
- 1 tbspCurry
- 1 pcsZucchini
- 1 pcsBell Pepper
- 1 pcsEggplant
- 100 gPeas
- 1 pcsOnionUsed to flavor the rice and removed before serving.
- 150 gScamorza
- 50 gButter
- Grana PadanoTo taste
- SaltTo taste
- PepperTo taste
- BasilTo taste
- Extra Virgin Olive OilTo taste
- Cherry Tomatoes
Method
- Prepare a vegetable broth and stir in the curry powder.
- Place the rice in a baking dish, pour the curry broth over it, and bake until the rice is cooked.
- Meanwhile, dice the zucchini, eggplant, bell pepper, and cherry tomatoes into small pieces.
- In a pan with olive oil, sauté the vegetables with a pinch of salt until they release their water and become tender.
- Once the rice is cooked, remove any whole onion (if used) and fluff the rice with a fork.
- Add the cooked vegetables to the rice. Season with salt, pepper, torn basil leaves, and grated Grana Padano. Mix well.
- Prepare the papaccelle: cut off the top (cupola), remove seeds and white pith, and season the inside with salt and olive oil.
- Stuff each papaccella with the rice mixture, inserting a piece of scamorza cheese in the center.
- Arrange the stuffed papaccelle in a baking dish, drizzle with olive oil.
- Bake in a preheated oven until golden and heated through.
