Fresh, herbaceous, savory and slightly sweet. Meet your new favorite simple summer appetizer: Grilled Stuffed Mini Peppers. This foolproof recipe uses fresh herbs and staple ingredients you probably already have on hand, combining Parmesan, Pecorino Romano, lemon zest and tomatoes with crunchy breadcrumbs.
Every time I see a small, colorful bag of sweet, mild peppers at the grocery store, I have to pick them up. While it’s delicious on its own or for dipping, I really love the filling. (If you agree, you definitely need to try my Spicy Blue Cheese version or include it in my Grilled Zucchini Salad)
Charging
There’s no end to what you can add to the breadcrumb mixture, but this version features the Italian-inspired filling traditionally used for Friggitelli green peppers.
It only takes a few fresh ingredients: bread crumbs, Parmesan and Pecorino Romano cheeses, fresh mint leaves, fresh basil, lemon zest, tomatoes, salt, pepper, and a little olive oil to help everything brown beautifully.
Optional Extras
Want to mix it up? Try adding:
- Vegetables & 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.
- Prosciutto Wrap: Wrap thin slices of prosciutto around each pepper before grilling for a crunchy, savory shell.
How to Make It (Step by Step)
- Prepare the peppers:
Slice the mini peppers in half lengthwise. Carefully remove the seeds and ribs.
- Mix the contents:
In a medium bowl, combine breadcrumbs, grated cheese, chopped herbs, lemon zest, and tomatoes. Mix well, then drizzle with olive oil until the mixture resembles wet sand.
- Fill and organize:
Spoon enough filling into each pepper half, pressing down slightly to keep it secure.
Arrange in a single layer on a baking sheet or your air fryer basket.
Cook Until Golden:12-20 minutes.
Oven method: Bake at 400°F (200°C) for 15–20 minutes until peppers are tender and crispy and breadcrumbs are golden brown.
Serving Suggestions
It’s perfect as a bite-sized appetizer, but it also makes a great snack. Serve alongside sliced meats like mortadella and prosciutto, some marinated olives, and some cheese for the ultimate summer grazing meal.
Grilled Stuffed Mini Peppers with Parmesan and Bread Crumbs
Colorful mini peppers stuffed with savory Parmesan, Pecorino and breadcrumbs, fresh herbs, tomatoes and lemon zest. Bake until tender and golden.
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Preheat it first oven to 350°F (180°C) with rack in top position, and line a large baking sheet with parchment paper.
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Cut mini peppers in half lengthwise, remove seeds and membranes.
Tip: You want the peppers to lie flat on the pan, so look for a natural flat spot on each pepper and cut as needed.
Prepare the filling:
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In a bowl, combine breadcrumbs, parmesan, chopped tomatoes, mint, basil, salt, and pepper. Mix well, then add the olive oil and stir until the filling is evenly mixed (this helps the filling brown). Taste the mixture to see if it needs salt. The cheese is already salty enough, so you don’t need much.
Stuffed peppers:
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Spoon the filling evenly into the pepper halves and arrange on the prepared baking sheet. Tip: Hold half the pepper in one hand and scoop it into the bowl using a small spoon to let the rest of the pepper sink back in. Use the back of a spoon to lightly pack the filling.
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Oven method: Bake for 15 minutes until the peppers are tender and the tops are golden brown. For a crispier finish, turn on the toaster oven for the last minute or two until the top is browned.
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Air Fryer Method: Alternatively, place the stuffed peppers in the air fryer basket and cook at 375°F (190°C) for 12–15 minutes.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Portion: 1, Calories: 92kcal, Carbohydrate: 7.8G, Proteins: 6G, Fat: 4.8G, Sodium: 195mg
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