Stuffed Sweet Mini Peppers with Bread Crumbs
These stuffed sweet mini peppers with bread crumbs are the perfect vegetarian, bite sized appetizer or side dish. A savory bread crumb cheesy filling contrasting with the sweetness of the peppers makes these hard to resist. And the best part is that they're baked not fried!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
- 1 lb sweet mini peppers ((454 grams))
- 3 cup breadcrumbs (from day old bread)
- 1/4 cup Pecorino Romano cheese, grated (or Parmigiano cheese)
- 1 small garlic clove (finely minced)
- 2 tbsp fresh parsley (chopped)
- 2 plum tomatoes (peeled, seeded and chopped)
- 2 tbsp extra virgin olive oil (plus extra for drizzling on top)
- 1/2 tsp salt
Instructions
- 1
Prepare the peppers by rinsing and removing the stem. Use a coffee spoon to scrape out the seeds and membrane. Set aside.
- 2
Preheat oven to 400F and line a baking sheet with parchment paper.
- 3
Combine all stuffing ingredients in a bowl and mix well. I use my hands for this step.
- 4
Use your fingers to fill each pepper with the stuffing. Do not overfill the peppers or the mixture will ooze out while baking.
- 5
Place the stuffed peppers on the prepared baking sheet and drizzle with olive oil. Bake for 30 minutes until the peppers are shriveled and the stuffing is crisp and golden.
- 6
Serve hot or at room temperature.