Home » Peppers stuffed baked fast

Peppers stuffed baked fast

With all the taste of the Mediterranean

by Ada Parisi
5 min read
Peperoni ripieni Mediterranei, cotti al forno

Peppers stuffed baked fast, a simple recipe that is a hymn to the Mediterranean. With VIDEO RECIPE stepping on my YouTube channel. The stuffed peppers I am a classic Vegetable dish of Sicilian cuisine, used both as a Starter and as Summer Second, either hot or cold. Usually we use small round peppers, that they are quite hard to find outside Sicily, and stuff them with a stuffing made from breadcrumbs, cheese, oil and herbs.

This recipe, however, is different from traditional PEPPERS STUFFED SICILIAN or that of STUFFED PEPPERS IN A PAN. To prepare these fast stuffed peppers really takes a moment, You not need to fill them one by one, you can use any type of pepper (I used the classic long pepper). The filling is prepared in a moment and you only distribute the peppers with a spoon.

The recipe calls for the use of anchovies, but you can not put, thus you serve delicious vegetarian and vegan stuffed peppers. For the rest, The filling is made of Poor ingredients: tomatoes, olives, Capers, herbs, crumbs and sesame bread. These peppers are hot but delicious cold sensational, perhaps accompanied by a tuna sauce, who marries beautifully with both the pepper is with the filling. Remember that if you love peppers, you can cook the ROASTED PEPPERS IN THE OVEN without dirtying anything and peeling them in a moment. And with the result you can make many recipes like the PASTA WITH ROASTED PEPPERS AND BURRATA or the MILLEFEUILLE OF ROASTED PEPPERS AND TUNA. And still, the SAVORY CAKE WITH PEPPERS, YOGURT AND ANCHOVIES or the ROLLS OF ROASTED PEPPERS. Have a good day!

Peperoni ripieni Mediterranei, cotti al forno

MEDITERRANEAN STUFFED PEPPERS (easy recipe)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 5 voted )

Ingredients

4 red peppers

4 San Marzano tomatoes or Perini not too ripe

8 anchovy fillets in oil

100 grams of bread crumbs

80 grams of black olives

a handful of capers

a small bunch of fresh herbs (oregano, Thyme, Basil, parsley, Mint)

extra virgin olive oil

the juice of half a lemon

salt and pepper

sesame seeds

Procedure

Mediterranean Stuffed Peppers, baked

Before starting to prepare baked stuffed peppers fast, Preheat oven to 180 degrees and look at the static VIDEO RECIPE fast peppers stuffed baked on my YOUTUBE CHANNEL. Wash the peppers, dry them and cut in half lengthwise. Anointing them with olive oil and season, both outside and inside, with a little salt. Put the peppers on a baking sheet lined with greased baking paper and sprinkled with a little salt until.

For the filling: wash the tomatoes, cut them in half and then into cubes. Finely chop the anchovies and capers, even then chop herbs (abundant, if you have not used the dry fresh oregano). Cut the olives into slices. Place the tomatoes in a bowl (avoid pouring vegetation water into it), herbs, capers and olives. Add the breadcrumbs and olive oil enough to blend the mixture. Season with salt and freshly ground black pepper.

Spread the mixture inside the peppers, spray with a drizzle of oil and squeeze a few drops of lemon over it. Complete the peppers stuffed with sesame seeds. Bake in oven at 180 degrees for 40 minutes or until the peppers will not be soft, then put in the oven grill function for a few minutes so that the surface is formed a crust. You can enjoy fast peppers stuffed with hot oven, warm or cold, will still delicious. Bon appétit!

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi

You've already seen these recipes?

8 comments

Luciana 22 August 2019 - 16:09

Dear Ada, now I make these your heart peppers and please note that I always check the recipes.
Of these peep after I prepared and run them to perfection.
Thanks always a warm greeting
Luciana

Reply
Ada Parisi 23 August 2019 - 15:56

I'm so happy! Thank you and always a warm greeting, ADA

Reply
Luciana 12 July 2019 - 17:54

Hi Ada, I have all the ingredients and tomorrow I will do this wonderful dish. Thanks. From how to write looks like you throw in the oven peppers before you stuff them: did I get it right? If you for how long?
Thanks always dellla your succulent recipes
A hug
Luciana
Padova (but momentarily in Venice Lido)

Reply
Ada Parisi 12 July 2019 - 18:41

Hello Luciana, first of all thank. And no you do not cook them first, I explain in the recipe that you simply have to cut grease seasoning peppers and place them on the baking sheet and preheat the oven, then in two minutes you make the filling and cook it all together. Let me know how it is, a warm greeting and say hello to Venice

Reply
Luciana 12 July 2019 - 18:46

Then I realized right
Thank you and I salute this magical place
See you soon
Luciana

Reply
Ada Parisi 13 July 2019 - 12:56

Luciana I saw the result, fabulous. Thank you so much for sending me emails and photos. A hug. ADA

Reply
elisabetta corbetta 12 July 2019 - 08:15

I love the baked peppers
Thanks
A big kiss

Reply
Ada Parisi 13 July 2019 - 12:56

Thank you always

Reply

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.