Baked Stuffed Mini Peppers with Parmesan and Breadcrumbs
Fresh, herby, savory, and lightly sweet. Meet your new favorite simple summer appetizer: Baked Stuffed Mini Peppers. This incredibly easy recipe uses fresh herbs and pantry staples you likely already have on hand, combining Parmesan, Pecorino Romano, lemon zest, and tomato with crispy breadcrumbs.
Every time I see those colorful little bags of mild, sweet peppers in the grocery store, I have to grab them. While they are great on their own or for dipping, I absolutely love them stuffed. (If you agree, you definitely need to try my Spicy Blue Cheese version or toss them into my Grilled Zucchini Salad)
The Filling
There is no end to what you can add to a breadcrumb mix, but this version features an Italian-inspired filling traditionally used for Friggitelli green peppers.
It takes just a few fresh ingredients: plain breadcrumbs, Parmesan and Pecorino Romano cheeses, fresh mint, fresh basil, lemon zest, tomato, salt, pepper, and a drizzle of olive oil to help everything brown beautifully.
Optional Additions
Want to mix it up? Try adding:
- Veggies & Grains: Chopped marinated artichoke hearts or cooked couscous.
- Herbs & Spices: Fresh parsley, cilantro, thyme, onion powder, or garlic powder.
- Creaminess: A dollop of cream cheese.
- The Prosciutto wrap: Wrap a thin slice of prosciutto around each pepper before baking for a crispy, savory shell.
How to Make Them (Step-by-Step)
- Prep the peppers:
Slice the mini peppers in half lengthwise. Gently remove the seeds and ribs.
- Mix the filling:
In a medium bowl, combine the breadcrumbs, grated cheese, chopped herbs, lemon zest, and tomato. Toss together, then drizzle with olive oil until the mixture resembles wet sand.
- Stuff and arrange:
Spoon the filling generously into each pepper half, pressing it down slightly so it stays secure.
Arrange them in a single layer on a baking sheet or your air fryer basket.
Cook Until Golden:12-20 mins.
Oven method: Bake at 400°F (200°C) for 15–20 minutes until the peppers are tender-crisp and the breadcrumbs are golden brown.
Serving Suggestions
These are perfect as bite-sized appetizers, but they also make a fantastic light meal. Serve them alongside sliced meats like mortadella and prosciutto, some Marinated Olives, and a few cheeses for the ultimate summer grazing plate.
Baked Stuffed Mini Peppers with Parmesan and Breadcrumbs
Video
Ingredients
- 6 mini sweet peppers, about 3 inches long; use fewer if yours are larger
- 4 tablespoons plain breadcrumbs
- 4 tablespoons Parmesan cheese, freshly grated
- 3 tablespoons Pecorino Romano cheese, freshly grated
- 3 tablespoons cherry tomatoes, finely chopped
- ½ teaspoon lemon zest
- 3 teaspoons fresh basil, finely chopped
- 2 teaspoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (180°C) with the rack in the upper position, and line a large baking pan with parchment paper.
- Cut the mini peppers in half lengthwise, removing the seeds and membranes.
Prepare the filling:
- In a bowl, combine the breadcrumbs, Parmesan, chopped tomatoes, mint, basil, salt, and pepper. Mix well, then drizzle in the olive oil and stir until the filling is evenly moistened (this helps it the filling brown). Taste the mixture to see if it needs any salt. The cheeses are already quite salty, so you may not need much.
Stuff the peppers:
- Spoon the filling evenly into the pepper halves and arrange them on the prepared baking pan. Tip: Hold the pepper half in one hand and fill it over the bowl using a small spoon so the excess falls right back in. Use the back of the spoon to lightly pack the filling.
- Oven method: Bake for 15 minutes until the peppers are tender and the tops are golden brown. For an extra crispy finish, turn on the oven broiler for the last minute or two to deeply brown the tops.
- Air Fryer Method: Alternatively, arrange the stuffed peppers in your air fryer basket and cook at 375°F (190°C) for 12–15 minutes.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.