Stuffed Sweet Mini Peppers with Bread Crumbs

Stuffed Italian mini peppers with breadcrumbs.

Stuffed Sweet Mini Peppers with Bread Crumbs

These stuffed sweet mini peppers with bread crumbs are the perfect vegetarian, bite sized appetizer or side dish. A savory bread crumb cheesy filling contrasting with the sweetness of the peppers makes these hard to resist. And the best part is that they're baked not fried!

Course antipasto, Side Dish

Cuisine Italian

Keyword stuffed mini peppers, Italian style stuffed peppers

Prep Time 30

Cook Time 30

Servings peppers

Calories 75kcal

Author Nadia Fazio

Ingredients

1 lb sweet mini peppers (454 grams)

For the stuffing:

3 cups breadcrumbs from day old bread
1/4 cup Pecorino Romano cheese, grated or Parmigiano cheese
1 small garlic clove finely minced
2 tbsp fresh parsley chopped
2 plum tomatoes peeled, seeded and chopped
2 tbsp extra virgin olive oil plus extra for drizzling on top
1/2 tsp salt

Instructions

Prepare the peppers by rinsing and removing the stem. Use a coffee spoon to scrape out the seeds and membrane. Set aside.
Preheat oven to 400F and line a baking sheet with parchment paper.

For the stuffing:

Combine all stuffing ingredients in a bowl and mix well. I use my hands for this step.
Use your fingers to fill each pepper with the stuffing. Do not overfill the peppers or the mixture will ooze out while baking.
Place the stuffed peppers on the prepared baking sheet and drizzle with olive oil. Bake for 30 minutes until the peppers are shriveled and the stuffing is crisp and golden.
Serve hot or at room temperature.

Notes

Substitutions and Variations:

If you can't find these mini peppers in your grocery store, try substituting cubanelle peppers which also have a sweet flavor.
Peeled, canned whole tomatoes may be substituted for fresh plum tomatoes.
For a non vegetarian version, reduce the amount of breadcrumbs by about 1/2 cup and add some crumbled cooked sausage in your filling.

Tips for stuffing mini peppers:

The easiest way to stuff these mini peppers is with your hands.
Do not over stuff them or the filling will ooze out during baking.
If your stuffing oozes out, you may consider placing them tightly packed, standing up in a baking dish.

Can these Italian stuffed mini peppers be made ahead?

You can make them ahead and simply reheat in the oven before serving or stuff them a day ahead and keep refrigerated before baking them.

-Please note that the nutritional infromation provided is approximate and may vary according to exact ingredients used and portion size.

Nutrition