Stuffed Sweet Mini Peppers with Bread Crumbs - Mangia Bedda (2024)

Stuffed sweet mini peppers with bread crumbs are the perfect vegetarian, bite sized appetizer or side dish. A savory bread crumb cheesy filling contrasting with the sweetness of the peppers makes these hard to resist. And the best part is that they’re baked not fried!

Have you ever wondered what to do with mini sweet peppers? These colorful tiny peppers are available in most grocery stores in a 1 lb (454 grams) package which contain about 24 peppers.

These flavorful, vibrant peppers are sweeter than your average pepper.Of course you can simply oven roast or grill them and simply enjoy them as is.

But they are delicious stuffed with a savory bread crumb and cheesy filling and are the perfect one bite (or two) side dish or appetizer!

Which other variety of peppers can be stuffed in place of mini peppers?

I recall my mom making this recipe using long, pale green cubanelle peppers. Of course you may have to double the filling to stuff these larger peppers.

However, in recent years she began making them with these mini sweet peppers and I must admit I prefer them. Just look at the variety of beautiful colors they come in!

Do breadcrumb stuffed peppers require frying?

As a matter of fact, these stuffed mini peppers were traditionally fried! However in recent years, even my mom has switched to baking several foods that she used to fry.

This includes meatballs and the eggplant for hereggplant parmigiana. Trust me, you’ll never guess these were baked and not fried!

The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.

Step by Step Instructions:

Prepare the peppers. Rinse the peppers and cut off the tops (stem end). Use a small coffee spoon, as shown, to scoop out the seeds and membrane. It’s ok if you don’t get all the seeds out. Set aside and prepare the filling.

For the tomatoes. I blanched two plum tomatoes by scoring them with a knife and blanching in boiling water for 2 minutes. Remove with a spoon and set aside until they have cooled enough for you to be able to peel them.

Cut in half, remove the seeds, then chop into small pieces.

For the filling combine fresh breadcrumbs from day old bread, grated pecorino cheese, garlic, parsley, chopped plum tomatoes and olive oil.

For the breadcrumbs, simply remove the crusts from a loaf of Italian day old bread. Either tear the crumb into bite sized pieces with your hands or pulse in your food processor until small crumbs are formed.

Preheat oven to 400F and line a baking sheet with parchment paper. Stuff each pepper with your fingers. Do not over fill the peppers or the stuffing will ooze out during baking.

Drizzle olive oil over the peppers and bake for 30 minutes until the peppers are slightly shriveled and the stuffing is golden and crisp. Serve hot or at room temperature.

Recipe Notes

Substitutions and Variations:

• If you can’t find these mini peppers in your grocery store, try substituting cubanelle peppers which also have a sweet flavor.
• Peeled, canned whole tomatoes may be substituted for fresh plum tomatoes.
• I enjoy my vegetarian stufffed mini peppers. However, if you prefer a non vegetarian version, reduce the amount of breadcrumbs by about 1/2 cup and add some crumbled cooked sausage in your filling.

Tips for stuffing mini peppers:

• The easiest way to stuff these mini peppers is with your hands.
• Do not over stuff them or the filling will ooze out during baking.
• If your stuffing oozes out, you may consider placing them tightly packed, standing up in a baking dish.

Can these Italian stuffed mini peppers be made ahead?

• You can make them ahead and simply reheat in the oven before serving or stuff them a day ahead and keep refrigerated before baking them.

These stuffed mini peppers are the perfect appetizer, side dish and great for your next pot luck. Let me know how much you enjoy your Stuffed Mini Sweet Peppers with Bread Crumbs by tagging me with your photos using @mangiabedda or #mangiabedda on Facebook or Instagram. And, feel free to Pin the recipe for later. Buon appetito!

Here are more stuffed vegetable recipes you might enjoy!

• Italian Stuffed Peppers with Meat and Rice
• Stuffed Cucuzza Recipe
• Stuffed Eggplant and Peppers in Tomato Sauce
• Italian Stewed Stuffed Artichokes
• Stuffed Baby Eggplant