Recipes, Traditions · 17 Settembre 2025
OVEN-BAKED PEPPERS STUFFED WITH VEGETABLES
Difficulty
Prep time
Cook time
Servings
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Oven-Baked Peppers Stuffed with Vegetables
Discover how to make irresistible vegetable-stuffed peppers with a tender mixture of potatoes, courgettes, onions, eggs and caciocavallo cheese, topped with herbed breadcrumbs. An easy recipe with the authentic flavour of Sicily.
Enrich your stuffed pepper gratin recipe with a kitchen essential, Sicilia extra virgin olive oil, and make every dish special with the aroma of Sicilian olives.
These oven-baked stuffed peppers with herb-flavoured breadcrumbs make a nutritious, delicious vegetarian main course, bringing a burst of Mediterranean colour to your table!
what’s
needed.
such as parsley, basil and oregano
for the breadcrumbs
Metod:
Step by step
Trim and wash the courgettes, potatoes and onions. Cut into large pieces and place in a saucepan.
Add a generous drizzle of Sicilia extra virgin olive oil, season with salt and pepper, cover and cook over a low heat until the vegetables are soft. Leave to cool uncovered.
Add the beaten eggs and caciocavallo to the vegetables, then pass everything through a food mill to make a soft purée.
Wash the peppers, halve them and remove the membranes and seeds. Rinse and dry well. Brush inside and out with extra virgin olive oil and season with salt.
Fill each pepper half with a portion of the vegetable and cheese mixture.
Make the herbed breadcrumbs: finely chop the herbs, combine with the breadcrumbs and add extra virgin olive oil until the mixture softens. Scatter over the filled peppers and add another drizzle of oil.
Place the peppers on baking paper and bake at 170°C for about 1½ hours, until golden and crisp on top.
FEDERICA’S TIPS
For a vegan version, replace the eggs and caciocavallo in the filling with chickpea hummus.
― storage and serving ―