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Stuffed Sweet Peppers

20 Mar

The weather has already turned balmy in NY and spring is in the air, golden yellow daffodils blooming, trees and shrubs flowering, and the pollen causing allergy sufferers to suffer very early in the year.  Yesterday afternoon was particularly warm for March, and I decided to go for a long walk and soak in some gorgeous afternoon sun.  Walking in the neighborhood, these beautiful sweet peppers caught my attention.  I knew I had to take some home with me and wondered what was I going to make with these lovely peppers, they looked too beautiful to leave behind.  So, an hour later, a pile of beautiful red and orange peppers sat on the kitchen counter, waiting to be dressed and served.

Just the other day I had seen Freshly Pressed Sweet Mini Peppers by We Call Him Yes! Chef! and checked it out again.  Hmmm, what else? And suddenly I knew I could stuff them with some cheese and herbs.  As always, the pantry and refrigerator are great inspiration for a recipe.  Are you like me who can stand and stare at the items on the shelves for several minutes?  Nothing new has mysteriously appeared on those shelves, yet I keep looking.  A few minutes of searching and moving cans and other items, I had some feta cheese, black pitted olives, fresh cilantro (had no fresh parsley), scallions, some leftover salami, bread crumbs, and parmesan cheese.  After some dicing, mincing, grating, and crumbling, everything went into a bowl.  A quick toss and swirl and the filling was ready.

It took some time to slit the peppers lengthwise and remove the stems and seeds – then they were ready to be filled.

The peppers were stuffed with the filling.  I did not add salt but some freshly ground black pepper and grated parmesan cheese was sprinkled on top followed by a generous drizzle of extra virgin olive oil.  The peppers went into a 400-degree pre-heated oven until the cheese was melting and gooey. 

It was tasty – olives, cheese, salami, breadcrumbs – can one go wrong with this combo?  It is a perfect appetizer – I know for sure that I’m buying more peppers before the store runs out of it.  Now, let me finish off the last few peppers – why save them when they are delicious warm and toasty?

Salami is optional – sausages would be ideal too.  Or, you could have a vegetarian filling and leave out the salami/sausage.  The next time I would try some other ingredients for a twist on this recipe – any suggestions?

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10 Comments

Posted by on March 20, 2012 in Recipes

 

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10 responses to “Stuffed Sweet Peppers

  1. orples

    March 21, 2012 at 12:49 am

    These look pretty good, I’ve always used bell peppers when I make stuffed peppers and I put them in the oven. I made try it your way instead for a change of pace. Thanks for the share. 🙂

     
    • Shaanthz

      March 21, 2012 at 3:04 am

      Thank you – they taste pretty good too 🙂 I hope you enjoy the peppers.

       
      • orples

        March 21, 2012 at 3:52 am

        Thanks. They do look good.

         
  2. piccolaitaliana

    July 7, 2012 at 4:58 pm

    Yuuummmmmmmm. I’m definitely making these soon. Thanks for the awesome recipe!

     
    • Shaanthz

      July 7, 2012 at 7:34 pm

      My pleasure – hope you enjoy it. Try some crumbled sausage instead of salami for a recipe tweak. And, I love your blog, your style is fabulous.

       
  3. Bipasha

    September 17, 2014 at 2:34 pm

    hey, these look simply yummy. I cooked something similar once, take a look…http://sunnydistrict.wordpress.com/2014/04/13/mediterranean-peppers/

     
    • Shaanthz

      September 19, 2014 at 2:27 am

      These are addictive – try them. I checked out your recipe and that looks delish — I must try that too!

       
      • Bipasha

        September 19, 2014 at 7:08 am

        Thanks for dropping by my blog.

         

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