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 an excellent dish to serve as a side or an appetizer to complement 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 fat and fewer 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 pecorino-romano cheese
  • 1/2 cup extra virgin olive oil, plus extra
  • cooking spray oil

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

In a mixing bowl, place bread crumbs,  capers, olives, garlic powder, both grated kinds of cheese, and olive oil.

Take one-half pepper and dice it; then add it to the mixture. Mix all ingredients together and mix well.  The 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 breadcrumb mixture, about 2 tablespoons.  Place onto the 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 the fork slips through easily.

Remove from oven. Serve warm.

Yields: 17 stuffed peppers

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