Easy Stuffed Red Peppers- Lightened!
Easy Stuffed Red Peppers – Lightened! These are tasty stuffed red bell peppers with a light mixture of Italian staple ingredients and baked until perfectly tender. Delicious and flavorful, these sweet bell peppers make a delicious side, yet satisfying enough to eat alone as a meal!
Our mom’s delicious recipe for red peppers…
Our mom’s recipe for these red peppers is so good, you can enjoy eating 2 stuffed peppers – guilt-free!
This recipe makes an excellent dish to serve as a side or an appetizer that will complement any meal!
Plus, this recipe yields 17 stuffed peppers, enough to serve a crowd.
We love red bell peppers no matter how they are made, baked, roasted, or stuffed, and we enjoy eating them anytime.
Mom’s recipe for her stuffed red peppers is truly restaurant sophistication but without a lot of fuss. She always uses the ingredients she has on hand.
Best of all? Her recipe is very easy to pull off and into the oven they go.
How to Make These Easy-Stuffed Red Peppers?
(*Full recipe card below!)
Ingredients Needed for Easy Stuffed Red Peppers:
For our easy recipe, you will need the following ingredients:
- RED PEPPERS: we bought 9 red bell peppers for this recipe. If you plan to make less, then you will need to adjust the ingredients or save the remaining ingredients for a second batch.
2. BREAD CRUMBS: we prefer plain bread crumbs and make our own seasonings, using natural and fresh ingredients.
3. CAPERS: a small amount goes a long way to flavor this recipe.
4. GREEN OLIVES: any green olives you may have on hand will do just fine.
5. KALAMATA OLIVES: choose the Kalamata olives that are already pitted, to make the prep work easier.
6. GARLIC POWDER: this is the only seasoning you will need with this recipe since the cheeses, olives, and capers give enough sodium needed.
7. CHEESES: we prefer to use both kinds of grated cheeses, Parmigiano cheese, and Pecorino cheese. These will give incredible flavor to these peppers.
8. OLIVE OIL: choose a good quality extra virgin olive oil, it makes a huge difference in flavor.
Directions to make stuffed red peppers…
1. Preheat oven to 375 degrees F (190C).
2. Cut each pepper in half, remove the cord, and seeds, and rinse clean. Allow them to drain in a colander.
3. In a mixing bowl, place bread crumbs, capers, olives, garlic powder, both grated kinds of cheese, and olive oil.
4. 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.
5. Spray a large baking tray with cooking spray oil.
6. 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.
7. Bake, covered for 30 minutes. Then bake uncovered for an additional 20 to 30 minutes, until peppers are tender, or when the fork slips through easily.
8. Remove from oven. Serve warm.
Yields: 17 stuffed peppers
To STORE and FREEZE:
- Place any leftovers into a sealed container and store them into your refrigerator. Keep them chilled. They will stayed fresh for up to 3 days.
- They will freeze well, and for up to one month. Allow them to thaw before reheating or microwaving them.
Try these stuffed red peppers! Your family will love them.
These are full of flavor, sweet and savory with less fat and fewer calories. It is a great dish to make for all seasons.
Try them …
and ENJOY!!
Additional “easy recipes” for Peppers…
- Mini Peppers Sautéed with Garlic
- Easy Baked Shishito Peppers
- Sausage Stuffed Peppers
- Roasted Potatoes and Sweet Red Peppers
- Bow Tie Pasta with Peppers
Easy Stuffed Red Peppers - Lightened!
Easy Stuffed Red Peppers - Lightened! These are tasty stuffed red bell peppers with a light mixture of Italian staple ingredients, and baked until perfectly tender. A delicious side dish that will complement any meal.
Ingredients
- 9 red bell peppers
- 2 cups plain bread crumbs
- 2 Tbsp. capers - rinsed
- 3/4 cup green olives - rinsed, chopped
- 3/4 cup Kalamata 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
Instructions
1. Preheat oven to 375 degrees F (190C)2.
2. Cut each pepper in half, remove the cord, and seeds and rinse clean. Allow them to drain in a colander.
3. In a mixing bowl, place bread crumbs, capers, olives, garlic powder, both grated kinds of cheese, and olive oil.
4. 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.
5. Spray a large baking cookie tray with cooking spray oil.
6. 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.
7. Bake, covered for 30 minutes. Then bake uncovered for an additional 20 to 30 minutes, until peppers are tender, or when the fork slips through easily.
8. Remove from oven. Serve warm.
Yields: 17 stuffed peppers
Notes
Keep in mind, all ovens vary. and therefore, baking times will vary too. So it is best to keep an eye on them while baking.
Nutrition Information:
Yield:
8 to 10 servingsServing Size:
1 serving (2 stuffed peppers)Amount Per Serving: Calories: 273Total Fat: 15.3gCarbohydrates: 30.2gFiber: 2.8gSugar: 8.8gProtein: 6.4g
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Thanks for stopping by…
Happy Cooking! 😉
xo anna and liz
i am going to try your recipe.
Holy cow, these look beautiful. I love the incorporation of olives; tweeting this one!!
My husband would have a fit for these! The are so pretty and he loves stuffed peppers. Love the olives – yum.