Oven-baked green peppers with a crunchy and tasty filling. How delicious are green peppers, small, sweet, and exquisite. Perfect fried with potatoes, with pasta, but I find them perfect stuffed, just like the recipe I want to tell you about today. I cut the peppers into 2 parts and stuffed them with a simple filling made with bread crumbs and a few other ingredients. I cooked them in the oven, but if you prefer, you can also cook them in an air fryer. The recipe is simple, and peppers prepared like this are liked by everyone. They are perfect for a light second course, a special side dish, but also as finger food to enjoy simply holding them by the stalk. Have I convinced you to try them yet? So let’s run to the kitchen and prepare together the Oven-baked stuffed green peppers
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 137.94 (Kcal)
- Carbohydrates 19.59 (g) of which sugars 6.27 (g)
- Proteins 5.28 (g)
- Fat 4.78 (g) of which saturated 1.48 (g)of which unsaturated 1.08 (g)
- Fibers 1.91 (g)
- Sodium 250.37 (mg)
Indicative values for a portion of 120 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 Oven-baked stuffed green peppers
- 1.1 lbs sweet green peppers
- 2.8 oz bread crumbs
- 5.3 oz cherry tomatoes
- 1.4 oz grated Parmesan cheese
- to taste extra virgin olive oil
- 1 clove garlic
- 1 sprig parsley
- to taste salt
How to prepare Oven-baked stuffed green peppers
Wash the peppers. Cut them into two parts lengthwise without removing the stalk first. Proceed the same way for all the peppers. Clean them inside using a teaspoon and remove the seeds and white filaments inside.
Prepare the filling. Wash the cherry tomatoes and cut them into small pieces. Crumble the bread crumbs in a bowl. Add the cherry tomatoes, grated Parmesan cheese, finely chopped garlic clove, chopped parsley, and a pinch of salt. Mix.
Lightly salt the inside of the peppers. Using a teaspoon, fill the green peppers with the filling, and arrange them side by side on an oiled baking sheet as you prepare them. Drizzle some extra virgin olive oil on top. Pour half a glass of water on the side of the baking sheet. This way, the pepper shells will cook while remaining soft.
Cook the stuffed green peppers in the hot oven at 374°F for about 25 minutes. If they brown too quickly on top, cover the baking sheet with aluminum foil or parchment paper.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If some peppers are left over, store them in an airtight container in the fridge for 1-2 days. Or you can also freeze them.
For a stronger flavor, you can add 3-4 anchovy fillets in small pieces to the filling.
Don’t miss the recipe for Oven-baked stuffed horn peppers
