How to prepare stuffed peppers in the oven?

• To prepare our "stuffed" peppers, start by washing the peppers well and making a circular cut on the top of the pepper (from the stem side) to remove the seeds and clean the inside under running water. Throw away the seeds and set aside the piece of pepper with the stem, with which we will then close our stuffed pepper.
• (This step is only for those who want to prepare light-skinned stuffed peppers - easier to digest) In a pot of boiling water, we boil our peppers for about 2 minutes, they should not cook or we risk sabotaging the entire recipe. Take them out and immediately immerse them in a bowl of water and ice. Remove the skin and let it cool in the water.
• Prepare the filling of our dreams with the ingredients we like most (such as mozzarella, sausage, ground meat, diced zucchini and eggplant, capers, olives) combined with rehydrated and squeezed bread crumbs, eggs, salt and spices or fresh herbs, chopped.
• If the filling is too dry, add a little milk or water (for vegans) if, on the contrary, it is too soft, add breadcrumbs. The ideal consistency for a soft and properly compact and moist filling is a homogeneous and uniform mixture that is easy to shape. It should not crumble in your hand, be sticky or crumbled. At this point, we put our customized filling in the peppers. If the mixture contains eggs or cheese, it is advisable to fill the peppers only 3/4, otherwise part of the filling will come out. If there is no ingredient ready to rise, fill the pepper completely without concern.
• If we used Carmagnola peppers for a more compact result: take a baking sheet covered with parchment paper and arrange our peppers vertically. Brush each pepper with a tablespoon of oil and sprinkle breadcrumbs before putting the "cap" on our pepper (i.e. adding the part of the pepper with the stem). If we used Pontecorvo peppers for a more watery result: in this case, we can put our peppers in the oven in a tomato sauce (which can also be a meat sauce). In this case, take an ovenproof dish, add a little sauce to the bottom, place the stuffed peppers with the "cap" along the length and brush a little oil. Otherwise, spread the stuffed peppers in a baking sheet with parchment paper, brush a little oil on each pepper, and add breadcrumbs to form a tasty crust on top of the pepper filling.
• Put your personalized dish of stuffed peppers in the fan oven at 180° for 40 minutes. This time is approximate, cooked vegetable fillings take much less time. Meat mixed with cheese and eggs needs more time to finish cooking. When the stuffed peppers are ready, they have a well-browned filling. However, the advice is: make an extra pepper the first time to know when to take out the peppers according to your recipe! Remove from oven and let it cool a bit before serving.