Large stuffed peppers in the oven, air fryer or micro grill
With only 50 g of carbohydrates per serving. A typically summer dish, but we can find it in all seasons.
The large stuffed peppers in the oven, air fryer, or micro grill can be served as an appetizer, main course, or side dish, and should be eaten cold.
The standout ingredient is undoubtedly the Sicilian seasoned breadcrumbs, click here for the recipe.
In the original recipe, these delicacies would be fried, but today we’ll make a light version, cooking them in the oven, air fryer, or micro grill.
Thought for you:
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven, Microwave, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 506.73 (Kcal)
- Carbohydrates 47.46 (g) of which sugars 11.94 (g)
- Proteins 15.46 (g)
- Fat 22.95 (g) of which saturated 6.75 (g)of which unsaturated 3.67 (g)
- Fibers 6.14 (g)
- Sodium 738.95 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s shop
- 2 bell peppers (large)
- 1.5 cups breadcrumbs (see recipe click)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salted capers (desalted)
- 8 green olives in brine (pitted)
- 3.5 oz provola cheese (or primo sale cheese of choice)
- 2 cups tomatoes (ripe)
- 3.5 oz Tropea red onion
- as needed water
- as needed extra virgin olive oil
Large stuffed peppers
Tools
what we need to make
- 1 Knife
- 1 Bowl
- 1 Cutting board
- 1 Baking dish
- 1 Oven or air fryer
Steps
To make the
We must start with them:
After washing the bell peppers, cut them in half.
Then empty them,
Cut the provola cheese into cubes,
Now prepare the seasoned breadcrumbs following the recipe, click here for the recipe
add the oil
the capers, pitted and chopped olives, and a bit of water. The amount of water should be by eye, depending on how dry the breadcrumbs are.
Mix the stuffing; it should have the consistency of a meatball, so depending on whether the breadcrumbs absorb more or less moisture, more or less oil/water may be needed.
Fill the bell peppers in the following order: first a heap of stuffing, then cheese cubes, and finally, a bit more of the stuffing. Press with your fingers, and put 2 tablespoons of extra virgin olive oil and 2 tablespoons of water at the bottom of a baking dish, and then,
Place the peppers in the baking dish
and on top of the bell peppers, to prevent the stuffing from drying out too much and to add flavor, put slices of tomato and Tropea red onion, season these last vegetables with salt, pepper, and oregano, and….
bake in the oven for 20 minutes if using a regular oven at 375°F
if using the microwave with grill function, 15 minutes.
For air fryer cooking, you have to adjust according to the size of the fryer basket and consequently the number of peppers you need to cook.
Pour 1 glass of water at the bottom, place the grill and parchment paper.
Then first cut the bell peppers in half, see how many fit, and then adjust accordingly, and proceed with the stuffing.
As you can see below, I had some pepper strips left, so for these types of cooking, I covered the peppers with them and with sliced onions.
I cooked the stuffed peppers in the air fryer at 355°F for 20 minutes, and the result was fantastic.
Here are the large stuffed peppers.
Large stuffed peppers, you can store them in the fridge for up to 3 days, and in the freezer for up to 3 months.
FAQ (Questions and Answers)
Large stuffed peppers in the oven
Can I add tomato sauce in the baking dish?
Yes, certainly, along with the extra virgin olive oil, but not in the case of air frying. There it would be better to pour 1 glass of water at the bottom.
