Stuffed peppers from Apulia the simple and delicious recipe. Today I want to tell you a recipe with peppers. Yellow, red, and green peppers are so good that I always love using them in many recipes. Today I prepared simple and exquisite baked stuffed peppers without meat, just bread crumbs and a few other ingredients. A typical recipe from my region, from the humble peasant cuisine, which often provides us with the best recipes. For the peppers, you can choose red, yellow, or green peppers as you prefer or use them all for a delightful touch of color that makes the dish even more beautiful. Don’t miss the recipe for the Crazy Bowties and the recipe for the Savory Pie with Peppers and Stracchino. So, let’s hurry to the kitchen and prepare together some delicious meatless stuffed peppers
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 206.46 (Kcal)
- Carbohydrates 33.62 (g) of which sugars 9.23 (g)
- Proteins 6.32 (g)
- Fat 4.76 (g) of which saturated 0.79 (g)of which unsaturated 1.17 (g)
- Fibers 3.97 (g)
- Sodium 422.08 (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 for Stuffed Peppers with Bread Crumbs
- 4 peppers
- 2 cups bread crumbs
- 1 1/4 cups cherry tomatoes
- 2 cloves garlic
- 2 tablespoons capers
- 1 sprig parsley
- to taste extra-virgin olive oil
- to taste salt
How to Prepare Stuffed Peppers from Apulia
Wash the peppers. Cut them in half lengthwise. Remove the stem and empty them of seeds and white veins. Salt the inside of the peppers.
Prepare the stuffing. Finely chop the bread crumbs in a bowl. Add the capers, finely chopped garlic cloves, and chopped parsley. Wash the cherry tomatoes, cut them into small pieces, and add them to the bread crumbs. Add 3 tablespoons of extra-virgin olive oil and mix.
Fill the peppers with the stuffing. Arrange the stuffed peppers side by side in a baking dish. Drizzle with olive oil on top and pour half a glass of water on the side in the dish.
Cover the baking dish with a sheet of aluminum foil. Bake the peppers in a static oven at 375°F for about 40 minutes. After the first 30 minutes of cooking, remove the aluminum foil and let the bread crumbs brown.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
For a tastier and more flavorful stuffing, you can add 3-4 anchovy fillets cut into small pieces and/or black or green olives sliced.
If there are leftover peppers, store them in a container in the fridge for 1-2 days.
Don’t miss the recipe for Chicken with Peppers
