Stuffed Baby Bell Peppers Recipe

Name: Stuffed Baby Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 2 anchovy fillets, rinsed, patted dry, and finely chopped; 2 tablespoons olive oil; 3/4 cup toasted bread crumbs; 1 cup whole-milk ricotta; 1/3 cup finely grated Parmigiano-Reggiano (1 oz); 2 tablespoons drained capers, rinsed, patted dry, and chopped; 2 large eggs, lightly beaten; 3 tablespoons finely chopped fresh flat-leaf parsley; 1 1/2 lb baby red and yellow bell peppers* (2 inches in diameter; 24); 1/2 cup water; 1 tablespoon olive oil

Servings: persons

1 medium onion, chopped
2 anchovy fillets, rinsed, patted dry, and finely chopped
2 tablespoons olive oil
3/4 cup toasted bread crumbs
1 cup whole-milk ricotta
1/3 cup finely grated Parmigiano-Reggiano (1 oz)
2 tablespoons drained capers, rinsed, patted dry, and chopped
2 large eggs, lightly beaten
3 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 lb baby red and yellow bell peppers* (2 inches in diameter; 24)
1/2 cup water
1 tablespoon olive oil

1
Cook onion and anchovies in oil in a heavy skillet over moderate heat, stirring frequently, until onion is golden, about 8 minutes.
2
(Anchovies will dissolve.)
3
Transfer to a bowl and stir in bread crumbs, cheeses, capers, eggs, and parsley until combined well.
4
Preheat oven to 350F.
5
Cut tops from baby peppers (keep stems on tops) and reserve.
6
Cut a very thin slice from bottom of each pepper so it can stand upright (don't worry if you make a hole in bottom).
7
Scoop out and discard seeds, then divide filling among peppers.
8
Cover with reserved tops and arrange peppers upright in an oiled baking dish.
9
Add water to dish and drizzle peppers with oil.
10
Bake, uncovered, in middle of oven until peppers are tender and filling is puffed, 50 to 60 minutes.
11
Available at specialty produce markets like Garden of Eden (212-255-4200), mail orders accepted.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium onion, chopped, 2 anchovy fillets, rinsed, patted dry, and finely chopped, 2 tablespoons olive oil, 3/4 cup toasted bread crumbs, and more.

Yes, Stuffed Baby Bell Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Baby Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions