The stuffed peppers with ricotta and stale bread are a simple, wholesome, and flavorful recipe, perfect as a vegetarian main course or a rustic appetizer. The sweetness of the peppers perfectly matches the creaminess of the ricotta, while the stale bread provides an irresistible texture, preventing waste and transforming simple ingredients into a dish to die for!
This recipe is easy to make and versatile, ideal for both a family lunch and a light but tasty dinner. Thanks to cooking in the oven or air fryer, the peppers soften releasing all their flavor, while the filling becomes soft and stringy.
Discover all the secrets to make them perfectly and bring to the table a dish colorful, flavorful, and rich in tradition! 😍👇
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients for stuffed peppers with ricotta and stale bread:
- 2 medium eggs
- 2 large peppers
- 5.5 oz stale bread
- as needed milk
- 3.5 oz ricotta
- 1/2 provola cheese
- 2 tbsps grated Parmesan cheese (or grated Pecorino cheese)
- 1 clove fresh garlic
- as needed fine salt
- as needed black pepper
- as needed extra virgin olive oil
- as needed chopped parsley
Tools for stuffed peppers with ricotta and stale bread:
- 1 Oven
- 2 Bowls
- 1 Knife serrated
- 1 Spoon
Steps for preparing and cooking stuffed peppers with ricotta and stale bread:
Wash the peppers well and dry them thoroughly, then cut them horizontally in half, remove the seeds and filaments. Set them aside.
With a serrated knife, cut the bread into small cubes, then place it in a bowl, add room temperature milk and let it rest for 5 minutes so that the bread absorbs the milk, then squeeze it well and place it in another bowl, crumbling it a bit as you place it in the bowl.
Add to the bread the eggs, ricotta, grated Parmesan cheese, provola cheese cut into small pieces, finely chopped garlic clove, salt, pepper, and chopped parsley. Mix well to obtain a homogeneous mixture.
Distribute the mixture in the peppers, add a drizzle of extra virgin olive oil, and bake in a preheated oven at 392°F for 35/40 minutes.
For air fryer cooking: 356°F for 20 minutes, then lower to 320°F for another 5/10 minutes (we placed the peppers directly on the air fryer grill without using parchment paper, achieving perfect cooking even with the air fryer with a single resistance.
Serve them hot or at room temperature.
FAQ (Questions and Answers)
What types of peppers are best suited?
You can use red, yellow, or green peppers.
✔ Small and round peppers are ideal for single servings.
✔ Larger peppers are suitable if you want to serve them cut in half horizontally.Can I prepare them in advance?
Yes! You can:
Prepare them the night before, store them in the refrigerator, and cook them the next day.
Cook them in advance and reheat before serving.
Freeze them already cooked and reheat in the oven or air fryer.Can I make them lactose-free?
Yes! Use lactose-free ricotta or substitute it with tofu cream or plant-based yogurt.
