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Stuffed peppers in a pan

Vegetarian recipe, with video recipe

by Ada Parisi
5 min read
Peperoni ripieni in padella

How to prepare stuffed peppers in a pan

Today recipe for stuffed peppers in a pan: September is the perfect month for peppers, So I want to hope that you have not already started preparing recipes with pumpkin and autumn soups.! Actually summer vegetables like eggplant, zucchini and Peppers are in season throughout September (Read the article on WHAT AND’ FROM SEASON TO SEPTEMBER) and some even in the first part of October. September is therefore the perfect month to try one of my RECIPES WITH PEPPERS or, Why not, one among many RECIPES WITH EGGPLANT.

How To Make Vegetarian Stuffed Peppers, without minced meat

The Stuffed peppers in a pan: a Sicilian vegetarian recipe Because the filling is meatless. They are simple and quick to prepare, as you can see in the VIDEO RECIPE on my YouTube channel. You do not have to turn on the oven and they are delicious even cold. As always, It is not my habit to stuff stuffed vegetables with a mixture of minced meat, that I find heavy and that above all completely covers the taste of vegetables. I therefore remain faithful to theand Sicilian recipes which always provide for a Cheese-flavored breadcrumb filling, herbs and spices. Such as in STUFFED ONIONS, in STUFFED ARTICHOKES here PEPPERS STUFFED SICILIAN or the FAST BAKED STUFFED PEPPERS.

Stuffed peppers in a pan: How to make the filling

In this case, To make the stuffed peppers in a pan I used breadcrumbs, chopped cherry tomatoes, Capers, basil and parsley. And of course grated pecorino and Parmigiano Reggiano PDO, in addition to extra virgin olive oil. To taste, you can also add two chopped anchovies or some chopped black olives. Fill the peppers and go to the pan, covered and over low heat.

Peppers soften with steam, the filling becomes tasty and compact. They are really good. You can, of course, prepare them in advance and you can use any type of bell pepper. I advise you to cut the peppers in half lengthwise, the elongated ones and of course the square peppers in the width. If you are lucky enough to find small round peppers to make stuffed, remove only a small piece of the upper cap with the petiole. Have a good day!

Peperoni ripieni in padella


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.6/5
( 5 voted )


2 peppers

200 grams of breadcrumbs

extra virgin olive oil

salt and pepper

4 Datterino or Ciliegino tomatoes

fresh basil and parsley

a handful of capers

Grated Parmigiano Reggiano and Pecorino sardo Dop

a clove of garlic, finely chopped (Optional)


Stuffed peppers in a pan

First cut the peppers in half and remove the seeds and the white filamentous parts inside, as you can see in the VIDEO RECIPE on my YouTube channel (Sign up for, it's free). Lightly grease the peppers both inside and outside.

In a bowl mix the breadcrumbs, capers well washed and lightly chopped, finely chopped garlic with basil and parsley. Also add the chopped tomatoes with all the vegetation water and the inner part that will serve to soften the filling.

Yet, Add grated cheeses: quantity is sentimental, I like stuffed vegetables with a lot of cheese, and if you like you can also add a few pieces of cheese like provolone or young caciocavallo. Finally, salt fixers, added fresh ground black pepper and plenty of extra virgin olive oil: the filling must be greasy enough to be compacted during cooking while remaining soft. If you prefer, you can also add a couple of tablespoons of water, so you use less oil.

Stuff the peppers with the mixture, pressing lightly but not too much (the filling must not be excessively compact) and put them in a pan with a drizzle of extra virgin olive oil and a little water. Also add a pinch of salt. Cover and cook over low heat for about 30 minutes. When the pepper will be tender, Remove the lid and brown lightly so as to dry the residual moisture. You can enjoy stuffed peppers in hot or cold pans and store them in the refrigerator, covered with cling film, for 2-3 days maximum. Bon appétit!

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Judith 11 September 2023 - 18:40

Hi Ada, I tried this recipe that intrigued me, but I got a mountain of stuffing. Can you confirm that it is 200 g. breadcrumbs?! Thanks :)

Ada Parisi September 12, 2023 - 20:20

Hi Judith! I put about 150-200 grams, but in fact you have to go a bit’ by eye because the main variable is the size of the peppers, which can be small or very large, but also the type of breadcrumbs you use, because if it is fresh and soft it weighs little, if it's that guy in the envelope (to be clear), you can put less. With the leftover filling you can stuff other vegetables, make fish au gratin or vegetables au gratin. Or even stuffed mussels! A hug, ADA

Judith 13 September 2023 - 18:01

Thank you very much for your kind reply, I'll definitely keep it in mind the next time I do them. Meanwhile, ho raddoppiato i peperoni per finire tutto il ripieno :)

Ada Parisi 14 September 2023 - 12:04

Hello Giuditta, I'm here to answer you! Hope you enjoyed them, and since they are excellent cold you did very well to double the peppers! A warm greeting, ADA


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