Stuffed Italian green peppers with creamy filling

Baked stuffed Italian green peppers (friggitelli) are a delicious vegetarian appetizer thanks to the flavourful creamy filling. These small green peppers are stuffed with a mix of cream cheese, pecorino, capers, dried tomatoes and breadcrumbs to become slightly crispy on the outside and soft on the inside. The flavor of the peppers is intense and goes perfectly with the filling. It’s a quick and easy recipe that you can use to prepare a delicious hot appetizer or to serve them as a rich side dish.

Stuffed Italian green peppers with creamy filling

Baked stuffed Italian green peppers (friggitelli) with creamy filling are a rich and tasty vegetarian side dish. Green peppers stuffed with cream cheese, capers and dried tomatoes.

Course Appetizer

Cuisine Ovo-lacto vegetarianism

Keyword appetizer idea, cream cheese, easy appetizer, easy side dish, side dish idea, vegetarian appetizer

Prep Time 8

Cook Time 20

Total Time 28

Servings pieces

Calories 200kcal

Ingredients

8 green peppers (Italian friggitelli or other type of mild flavour peppers)
160 g cream cheese
10 g salted capers
40 g sun-dried tomatoes in oil
20 g grated pecorino cheese
30 g bread crumbs
bread crums for the toping
chopped parsley (optional)

Instructions

Instructions stuffed Italian green peppers with creamy filling

In a bowl mix cream cheese with the grated pecorino cheese and breadcrumbs. Rinse the capers and drain the dried tomatoes from their oil. Chop both and add them to the cheese and mix well.
Cut the green peppers lengthwise. Remove the internal hard part, the seeds and any stems. Place on a tray covered with baking paper. Fill each shell with the prepared filling by pressing it gently with your fingers inside the pepper.
Cover each pepper with more breadcrumbs and place in the preheated oven at 180 – 190 °C for 20 – 25 minutes.
Remove from the oven, sprinkle with chopped parsley and serve immediately.

Note from the author of this recipe

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