Oven-baked peppers for stuffing are perfect for preparing pepper rolls and stuffed peppers.
The ideal solution when the cooking times for the stuffing are much shorter than the cooking times for the peppers or when the stuffing does not require cooking.
I prepared my peppers with all the necessary measures to obtain a digestible and light dish.
We consume the fruit of the peppers.
Green peppers are less ripe peppers, thus less sweet, and may cause digestive issues.
Yellow and orange peppers are ripe peppers.
Red peppers are fully ripe, thus sweeter [with a higher carbohydrate content, of which sugars are higher than in green peppers].
Having digestive issues, I choose peppers with a square shape, or alternatively, elongated ones called bull’s horn or cornetto of red or yellow mature color and sweet flesh.
I gratinated them with a bit of grated cheese and whole wheat breadcrumbs.
Don’t forget to account for the breading in the total carbohydrate count of your meal.
Oven cooking.
They are soft and flavorful.
Once ready, you can prepare your pepper rolls to serve cold or re-bake, or you can stuff them [with pasta, rice, couscous, or with meat, tuna, cheese, etc.].
Peppers are among the vegetables that, in case of hyperglycemia, prediabetes, and type 2 diabetes might [conditional] cause a rise in blood sugar levels, so they should be consumed in moderate doses, and it is advisable to monitor their glycemic response.
- Difficulty: Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 3 square peppers (of mature red or yellow color and sweet flesh)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 2 tablespoons Parmigiano Reggiano (grated)
- 2 tablespoons whole wheat breadcrumbs
Tools
- 1 Baking sheet 9.8×11.4 inches
- 1 Parchment paper sheet
Preparation
Wash the peppers thoroughly.
Remove the stem, cut each pepper in half, and empty the inside: remove the seeds and the white part using a knife.
Line a baking sheet* with a sheet of parchment paper.
* wide, the peppers should not overlap.Place the peppers on the baking sheet [with the skin side down and the inner side up to adhere the gratin] in a single layer, avoiding overlap.
Season with a pinch of salt and grind the pepper.Distribute the grated cheese [caciocavallo or Parmigiano].
Distribute the whole wheat breadcrumbs.
Grind a bit more pepper.Briefly preheat the oven.
Bake at 392°F (200°C) for 40 minutes in a fan oven.Remove the baking dish from the oven.
Your oven-baked peppers for stuffing are ready.
Enjoy your meal!
Wait for them to cool down before using.
Once ready, you can prepare your pepper rolls to serve cold or re-bake, or you can stuff them [with pasta, rice, couscous, or with meat, tuna, cheese, etc.].
Notes
Hyperglycemia, prediabetes and diabetes.
Here you will find dedicated recipes.
Remember:
• Start the meal with a generous portion of vegetables [raw or cooked];
• A balanced meal should contain all nutrients: carbohydrates, proteins, fats & fiber;
• Always prepare it respecting the proportions and combinations indicated in your food plan.
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