These delicious little peppers go by several names, but no matter what you call them, they have a uniquely delicious taste! Stuffed pepper of any sort are a great way to add more vegetable content to your meal as well as offer a unique method for serving! Stuffed peppers and vegetables are common in Italian cuisine. The Italians opt for unique ways to combine fresh ingredients, and this recipe is the perfect demonstration of that.

Though in this recipe we will be using this specific pepper, you can make a variation on this recipe using the peppers that you have access to locally! This recipe demonstrates an excellent vegetarian dish to serve as a unique appetizer to guests. Although this is a meatless option, you can easily include the protein of your choosing to customize this recipe.

What You’ll Need

• 10 Friggitelli Peppers
• 1 medium tomato
• 2 tablespoons sundried tomatoes in oil
• ¼ cup grated parmesan cheese
• One pinch basil
• Salt and black pepper to taste
• Extra virgin olive oil to taste
• ¼ cup breadcrumbs

What To Do

1. Wash and dry your peppers and cut them in half, lengthwise
2. Use a teaspoon to shell out the seeds
3. Wash and dry your tomato and cut it into cubes
4. Drain your sundried tomatoes and ct them into small pieces
5. Place your sun dried and fresh tomatoes into a bowl
6. Add your grated cheese to the bowl
7. Add your breadcrumbs and mix them in with the tomatoes
8. Coarsely chop your basil leaves and add them to the bowl, making sure to combine all of the ingredients
9. Place your peppers facing up on a baking sheet
10. Fill the hallowed shells with your mixture until it forms a small mound above your peppers
11. Sprinkle oil across the tops of your peppers and add salt and pepper to taste
12. Preheat your oven to 350 degrees
13. Bake on parchment paper for 20-30 minutes depending on your softness preference for the peppers
14. Remove your peppers from the oven, careful not to let the bottoms break
15. Serve hot immediately!