These Stuffed Italian Sweet Peppers, served at room temperature, are the perfect nosh to get the party started!
I hope I can find the words to describe how truly Italian-tasting this dish is…
From the Italian sweet peppers, to the stuffing made of:
- grated Romano
- seasoned bread crumbs
- dried chili pepper
- minced garlic
- dried oregano
- fresh parsley
- olive oil
- capers
…you’ll think you’ve been transported to the Italian countryside with your first forkful.
It’s a dish so Italian that when you’ve finished your last bite, you’ll have the desire to dance the tarantella.
A dish so Italian it’ll have you imagining sunflowers, cypress trees, and rolling hills, just outside your kitchen window.
How’m I doing?
Have I made their case?
Not yet?
You guys are tough….
This dish is so Italian…as Italian as:
- doilies on a nonna’s nightstand…
- an ancient fountain in the center of a piazza…
- pistachio gelato in a paper cup…
- a red Vespa parked outside a ‘bar’ where occupants enjoy their morning cappuccino…
Yep, it’s that Italian!
Buon Appetito!
Print
Stuffed Italian Sweet Peppers
- Category: Appetizer
- Cuisine: Italian
Ingredients
Scale
- 1½ lbs Italian sweet peppers
- 5 Tbsp. olive oil
- sea salt and freshly ground pepper
- 1/3 cup flat-leaf parsley, chopped
- 3 garlic cloves, finely chopped
- 3 Tbsp. capers, rinsed and chopped
- ½ – 1 small dried chili pepper, chopped
- 1 Tbsp. dry oregano
- 1/3 cup seasoned breadcrumbs
- 1/3 cup grated Romano, and more for sprinkling
Instructions
- Heat the oven to 350 degrees.
- Cut the peppers in half lengthwise and remove the cores, ribs, and seeds.
- Heat 4 Tbsp. of the oil in a large frying pan until very hot and then add the peppers, skin side down.
- Sprinkle with salt and pepper and cook for about 10 minutes, shaking the pan a few times.
- Mix together the remaining ingredients in a bowl.
- When the peppers are just soft, place them in an oiled baking dish, cut side up.
- Pour the juices from the pan into the breadcrumb mixture and mix well.
- Taste to check the seasoning.
- Place a small mound of stuffing into each piece of pepper, drizzle with the remaining oil and bake for 15 – 20 minutes.
- Remove from oven and shave some Romano on top
CIAO!
I’d love to try this recipe! I’m having a hard time finding this particular pepper. Are there any other names for it that I might be able to look for?
Thank you!
You could look for Cubanelle peppers. Hungarian wax peppers could also work – although their heat range can vary from mild to hot, so I would want you to be aware of that. Thanks for your question. 🙂
These would be the perfect appetizers to be enjoying on my back deck right now! So flavourful and love that they are served at room temperature!
They pack a pinch of flavor!! Thanks, Leanne!
Annie – These stuffed peppers look amazing! They would be great for a party or I think even as a light dinner!
I want to taste Italy, Annie! I can’t wait to try these – they look and sound so wonderful!
Annie, these look absolutely delicious! I love the flavor combinations! So much deliciousness packed into one little pepper!! Love!
I want these now!!! Italian or not, the ingredients in the filling are fabulous. Next spring I’m going to try and find these peppers to plant. They’re really unique for me!
So glad to see these beauties again, Annie and I love how you soften the pepper…. I’ve never tried pan frying a whole pepper! These are such a treat! I hope the renos are going well!
I remember these Annie! So much flavor and perfect easy recipe for those beautiful summer peppers!
Now I wish I were enjoying my coffee at a bar in Italy rather than in my living room :). These look delicious, Annie! And I kind of wish I had some for breakfast–is that weird?
What divine flavours these peppers have, Annie! Love the gorgeous amount of herbs!
I love this flavor combination you have going on! What are your thoughts on incorporating a protein like ground turkey under the beautiful breadcrumb layer?
These sound obscenely perfect for a summertime treat, but I want to make sure my husband gets filled-up by them as well!
Oh yes – go ahead and add everything that makes you happy! I can imagine a little spicy sausage in there, too! Thanks, dear! Enjoy!
Sounds great. I’m going to add a little chopped and sauteed pork/beef crumble to the breadcrumb mixture and call this dinner. Thanks!
Sounds like a perfect idea, Robin! Buon Appetito!
Beautiful recipe, Annie! These look amazing. They make me want to visit Italy even more.
Thank you, TammyRenea! I am with you…Let’s Go!!
Love stuffed peppers and the flavors in these are amazing! Great description, can’t wait to try them!
Can’t go wrong with a good stuffed pepper! Thanks, Mira!
These look so tasty. I love the room temp mention, I really like that idea. Extra cheese on top of mine and I’ll take three please! 🙂
For you? A whole platter! Thanks, Kevin!! 🙂
I love stuffed peppers!! But I have never had them like this.. The Italian stuffing sounds delicious and so easy!! Definitely making this soon!
Too easy not to make! Thanks, Deepika!