Vegetarian Stuffed Friggitelli

Name: Vegetarian Stuffed Friggitelli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Ingredients: Friggitelli (chili peppers) 10; Breadcrumbs 3 tbsp; Cluster tomatoes (approximately 1) 6.3 oz; Sun-dried tomatoes in oil 1.4 oz; Parmigiano Reggiano PDO cheese to grate 1 oz; Basil to taste; Fine salt to taste; Extra virgin olive oil to taste

it br es de fr

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 94
Carbohydrates g 7.8
of which sugars g 4.6
Protein g 2.5
Fats g 5.9
of which saturated fat g 1.3
Fiber g 1.3
Cholesterol mg 3
Sodium mg 79

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Makes: 10 pieces
Cost: Low

PRESENTATION

When summer hits Southern Italy, stuffed vegetarian friggitelli are like, the thing you gotta try. These small, tender green peppers, often known as friarielli in Campania, have a sweet, mild flavor that's just irresistible. They're filled with fresh tomatoes, sun-dried tomatoes in oil, a sprinkle of Parmesan cheese, and crunchy breadcrumbs. Really, the core of Italian cooking, you know? Once these Italian stuffed peppers are baked, they turn golden and slightly crispy. Your kitchen? Filled with an aromatic blend of basil and tomato that just screams summer. And i mean, can't go wrong. It's one of those dishes everyone gathers around for, sharing platters while the peppers are still warm and moist inside.

In Campania, you'll often find these vegetarian stuffed peppers served as appetizers at family gatherings or alongside a simple spaghetti plate. You get bright, aromatic flavors from the basil and tomato, and the breadcrumb topping adds a satisfying crunch. Some families tweak the recipe by switching out the cheese or tossing in a few olives. Honestly, the classic version keeps it simple and fresh. Perfect for those looking for a healthy stuffed pepper dish that still feels special. The peppers become crispy at the edges but stay soft and sweet inside. The filling hits just right—not too heavy, not too light. Ideal for weekend lunches or relaxed weeknight dinners, these peppers are a great choice for anyone who loves Mediterranean stuffed peppers. And want to explore more vegetarian Italian dishes? For sure. They're easy to share, packed with flavor, and always a hit when you want to bring a little sunshine and tradition to your meal. Try serving them with crusty bread or a fresh salad. Seriously good.

How to prepare Vegetarian Stuffed Friggitelli

To make the vegetarian stuffed friggitelli, first wash and dry the friggitelli, cut them laterally 1 to remove a small portion 2, and use a teaspoon to extract the seeds inside 3.

Wash and dry the tomato, then slice it first 4 and then dice it 5. Drain the sun-dried tomatoes and cut them into small pieces 6.

In a large bowl, add the fresh tomatoes, sun-dried tomatoes in oil 7, season with grated Parmesan cheese 8, breadcrumbs 9

and scent the mixture with coarsely chopped basil leaves 10. Finally, salt 11 the filling and mix to combine the ingredients. Now place the friggitelli on a baking tray lined with parchment paper and fill the cavity with the filling, using a teaspoon to help 12.

Drizzle the friggitelli with oil 13 and bake in a static oven preheated to 350°F for 20 minutes (if you prefer them very soft, you can bake them for a few more minutes). Once cooked, take the vegetarian stuffed friggitelli out of the oven 14, let them cool slightly, and then serve.

Storage

The friggitelli can be stored in the refrigerator for 3 days, covered with plastic wrap. Freezing is not recommended.

Advice

Capers, olives, or artichokes in oil... there are countless tempting variations of this filling!

Note

If you follow a vegetarian diet that excludes cheese made with animal rennet in addition to meat and fish, you can replace the ingredient with a similar cheese made with vegetable rennet.

For the translation of some texts, artificial intelligence tools may have been used.