Easy Stuffed Red Peppers- Lightened!

We love red bell peppers no matter how they are made, baked, roasted or stuffed, we enjoy eating them anytime!   Tender and sweet bell peppers stuffed with bread crumbs, cheese, olives and capers are light and delicious enough to eat alone!

They were so good, I had them for lunch.  They make a wonderful dish to serve as a side, or even as an appetizer to compliment any meal!

Mom’s recipe is restaurant sophistication without a lot of fuss – and easy to make in a flash!   Full flavor, sweet, savory peppers with less the fat and less the calories, is a great dish to make for all seasons.

Easy Stuffed Red Peppers

  • 9 red bell peppers
  • 2 cups plain bread crumbs
  • 2 Tbsp. capers – rinsed
  • 3/4 cup green olives – rinsed, chopped
  • 3/4 cup calamata olives- rinsed, chopped
  • 1/4 tsp. garlic powder
  • 6 Tbsp. grated parmigiano cheese
  • 3 Tbsp. grated percorino-romano cheese
  • 1/2 cup extra virgin olive oil, and extra for later
  • cooking spray oil

Preheat oven to 375 degrees.
Cut each pepper in half,  remove cord, seeds and rinse clean.

In a mixing bowl, place bread crumbs,  capers, olives, garlic powder, both grated cheeses and olive oil.  Take one half pepper and dice it; then add it into the mixture. Mix all ingredients together and mix well.  Mixture should be moist.  If you need to,  add more extra virgin olive oil.

Spray a large baking cookie tray with cooking spray oil.  Fill each pepper with bread crumb mixture, about 2 tablespoons.  Place onto baking tray.  Drizzle extra virgin olive oil onto each bell pepper. Sprinkle with parmigiano cheese on top.

Bake, covered for 30 minutes.  Then bake uncovered for another 20 to 30 minutes, until peppers are tender, or when fork slips through easily. Remove from oven. Serve warm.

Yields: 17 stuffed peppers

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