The vegetarian stuffed peppers with bread and caciocavallo are a simple and tasty recipe, perfect for those looking for a delicious meat-free dish. This version combines the sweetness of the peppers with the strong flavor of caciocavallo, with a soft and enveloping filling thanks to the soaked bread and eggs. Baking makes them golden and irresistible, ideal to serve as a main course, single dish, or even as a tasty appetizer.
Easy to prepare and full of flavor, these meat-free stuffed peppers are perfect for a light yet nutritious lunch or dinner. Moreover, they can be customized with different ingredients to suit everyone’s tastes! Discover crunchy, lighter, or Mediterranean-flavored variations, and also try the air fryer version for a quick and perfect cooking.
Continue reading to discover all the tricks to making the perfect vegetarian stuffed peppers! 😋👇
- Difficulty: Very easy
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients for Vegetarian Stuffed Peppers with Bread and Caciocavallo:
- 2 peppers
- 5.6 oz stale bread
- as needed milk (or water)
- 2 medium eggs
- 2.8 oz caciocavallo cheese (not too aged)
- 2 tbsp grated Parmesan (or grated pecorino)
- as needed salt and pepper
- as needed minced garlic (optional)
- as needed chopped parsley
- as needed extra virgin olive oil
Tools for Vegetarian Stuffed Peppers with Bread and Caciocavallo:
- 2 Bowls
- 1 Cutting board
- 1 Knife
- 1 Baking pan rectangular
Steps for Preparing and Cooking Vegetarian Stuffed Peppers with Bread and Caciocavallo:
Wash the peppers well, dry them, and cut them in half lengthwise, remove the seeds and filaments, and place them in a rectangular baking pan with a drizzle of oil.
Slice the stale bread and then cut it into small pieces, put them in a bowl, and add some milk to soften them well. After 10 minutes, squeeze the bread well, crumble it into a bowl. Cut the caciocavallo into cubes and add them to the bread. Then add the eggs, salt, pepper, minced garlic (if desired), grated Parmesan or pecorino, and finally the chopped parsley. Mix well and fill the peppers with this mixture, add a few puffs of extra virgin olive oil on top of the filling.
Preheat the oven to 356°F and bake for about 40 minutes. If you prefer a more golden crust, use the grill function in the last 5 minutes.
For air fryer cooking, bake at 356°F for 20 minutes, then at 320°F for 5/10 minutes (placed directly on the air fryer rack).
Serve the vegetarian stuffed peppers with bread and caciocavallo hot or at room temperature.
FAQ (Questions and Answers)
For a lighter version, what can I substitute for the caciocavallo?
with ricotta and use only the egg whites.
For a crunchier version?
just add equal amounts of breadcrumbs and Parmesan on the surface of the filling before cooking.
For an even more flavorful and tasty version, what can I add?
some olives, capers, and sun-dried tomatoes in the mixture.
