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Vegetarian Stuffed Friggitelli Peppers
Sweet, mild friggitelli peppers stuffed with a savory mix of fresh and sun-dried tomatoes, parmesan, and basil, then baked until tender. A light, summery antipasto or side that's easy to make ahead.
side
Ingredients
0/8 gatheredServes 10
10 piece Friggitelli peppers
1 oz Breadcrumbs
6 oz Vine tomatoes
1 oz Sun-dried tomatoes in oil
1 oz Parmigiano Reggiano DOP
Basil
Fine salt
Extra virgin olive oil
Preparation
0/5 steps
1
Wash and dry the friggitelli. Cut a lengthwise slit and remove a small section, then scoop out the inner seeds with a teaspoon (about 6 minutes).
2
Dice the vine tomatoes into small cubes. Drain the sun-dried tomatoes and chop finely.
3
In a large bowl, combine both tomatoes with the grated Parmigiano Reggiano and breadcrumbs.
4
Stir in coarsely torn basil and season with salt. Arrange the peppers on a parchment-lined tray and spoon the filling into each cavity (about 5 minutes).
5
Drizzle with extra virgin olive oil and bake in a preheated static oven at 356°F for 20 minutes. Let cool slightly before serving.