Stuffed roasted peppers are one of those comforting dishes I always come back to. Simple ingredients, big flavor, and that perfect balance between crispy on the outside and creamy on the inside. I love serving these as an appetizer, a side dish, or even a light vegetarian main when I want something cozy but not complicated.
Ingredients:
- 4 cans (7 oz each) roasted red peppers
- 1 ¼ cups seasoned breadcrumbs
- 8 oz shredded fontina cheese
- ¼ cup grated Romano cheese
- 3 cloves garlic, finely minced
- 2 tablespoons cream cheese (for extra creaminess)
- 1 tablespoon olive oil (for the filling)
- A small handful of fresh parsley, finely chopped
- Optional: a pinch of red pepper flakes for gentle heat
- Salt and black pepper, to taste
- All-purpose flour (for dredging)
- 2 eggs, beaten
- Olive oil, for frying
Instructions:
Start by draining the roasted peppers well and gently rinsing them under cold water. Carefully open each pepper along one side so it can lie flat without tearing.
Lightly sprinkle a small amount of breadcrumbs over the inside of the peppers—this helps absorb moisture and keeps the filling creamy, not watery.
In a bowl, combine the remaining breadcrumbs, minced garlic, shredded fontina, grated Romano, cream cheese, chopped parsley, olive oil, salt, pepper, and red pepper flakes if using. Mix until the filling is well combined.
Spoon the mixture evenly over each pepper. Roll them up carefully, tucking in the sides to keep the filling inside.
Prepare three bowls: one with flour, one with beaten eggs, and one with a little extra seasoned breadcrumbs. Roll each pepper first in flour, then egg, and finally breadcrumbs. Set aside.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the peppers seam-side down and fry until golden and crisp on all sides, turning gently as needed.
Transfer to a paper towel to drain briefly. Season lightly with salt and pepper, then serve warm.
Serving Tip:
These peppers are delicious on their own, but I love serving them with a simple marinara sauce or a squeeze of fresh lemon for brightness.
