Italian Stuffed Peppers with Turin Breadsticks | Peperoni Ripieni con Grissini Torinesi, Vitello e Toma
- Aug 23
- 3 min read
Updated: 3 hours ago
These Piedmont-inspired stuffed peppers use crushed Grissini Torinesi in two ways: softened with milk inside a moist veal and Toma filling, and kept coarse on top for a deeply toasted crust. The finished dish should show three textures: tender roasted pepper, soft savory filling and crisp grissini. Servings: 4 Prep Time: 30 minutes Cooking Time: 45 minutes Total Time: About 1 hour 15 minutes
The Story
Peperoni Ripieni con Grissini Torinesi, Vitello e Toma stuffs bell peppers with a savory filling of ground veal, crumbled Turin breadsticks, and melted Toma cheese. It's a Piedmontese take on stuffed peppers, hearty and full of regional character.
Ingredients
For the Peppers
4 large bell peppers
2 tablespoons extra virgin olive oil
Fine sea salt
Freshly ground black pepper
For the Filling
1 lb ground veal (450 g)
4 oz plain Grissini Torinesi (115 g)
3/4 cup whole milk (180 ml)
1 large egg
3/4 cup Toma Piemontese, finely diced or grated (90 g)
1/2 cup finely grated Parmigiano Reggiano (45 g)
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped fresh sage
1 small garlic clove, finely grated
1/4 teaspoon freshly grated nutmeg
1 teaspoon fine sea salt
1/2 teaspoon black pepper
For the Topping
2 oz Grissini Torinesi (55 g)
2 tablespoons Parmigiano Reggiano
1 tablespoon extra virgin olive oil
1 tablespoon chopped parsley
Halve the peppers lengthwise and remove the seeds and ribs, brushing lightly with olive oil.
Halve the peppers lengthwise and remove the seeds and ribs, brushing lightly with olive oil.
Crumble the Grissini into coarse crumbs.
Crumble the Grissini into coarse crumbs.
Heat olive oil in a pan, sauté the onion until soft, then add the ground veal and cook until browned.
Heat olive oil in a pan, sauté the onion until soft, then add the ground veal and cook until browned.
Combine the cooked veal with the crumbled Grissini, herbs, egg, and grated cheese, mixing until well combined.
Combine the cooked veal with the crumbled Grissini, herbs, egg, and grated cheese, mixing until well combined.
Fill the pepper halves generously with the veal mixture, mounding it slightly.
Fill the pepper halves generously with the veal mixture, mounding it slightly.
Top with sliced Toma and arrange in a baking dish.
Top with sliced Toma and arrange in a baking dish.
Bake at 375°F (190°C) for 30 to 35 minutes until the peppers are tender and the topping is golden.
Bake at 375°F (190°C) for 30 to 35 minutes until the peppers are tender and the topping is golden.
Professional Technique
For consistent professional results, work in measured stages and keep the principal ingredient at the center of the preparation. Taste and adjust seasoning at each major stage rather than only at the end.
Texture and Moisture Control
Keep every sauce or component slightly looser than its final target consistency, since it continues to thicken as parts come together.
Professional Mise en Place
Have every ingredient prepped and measured before starting to cook — this dish moves quickly once assembly begins.
Chef Tips
Taste each component on its own before combining, so the finished dish is balanced rather than relying on the last step to fix seasoning.
Common Mistakes
The most common mistake is rushing a step that needs time to develop flavor — give each stage the time it needs.
Wine Pairing
Barbera d'Asti DOCG's acidity balances the richness of the filling.
Dolcetto d'Alba DOC offers a softer, fruitier alternative.
Gavi DOCG is a good white option if preferred.
Storage
Store covered in the refrigerator for up to 2 to 3 days; reheat gently, loosening with a little stock or water if needed.
Nutrition
Portion sizes and richness vary by dish; balance this course against the rest of the meal accordingly.
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