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Stuffed Peppers with Cheese

Pikantne Snacks Vegetarian Dishes 75 min Medium 15 wyświetleń ~38.75 PLN - (0)
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Description

Stuffed peppers with cheese are an aromatic, colorful snack perfect for New Year's Eve — a combination of creamy ricotta cheese, stretchy mozzarella, and salty feta immersed in a delicately seasoned filling and baked in halved red peppers. The dish has pleasant contrasts in texture: the soft, slightly sweet interior of the pepper, the creamy filling, and the crispy skin after baking. It looks very impressive — golden cheese with a light gratin, green leaves of parsley or basil, and optional nut sprinkles add color and structure. Serve hot or slightly cooled, as a snack at parties, an appetizer before the main course, or as part of a buffet. Flavor-wise, it pairs well with a slightly spicy tomato sauce, yogurt dressing, or balsamic glaze.

Składniki (16)

Servings:
6
  • Red bell pepper 6.7 szt.
  • Ricotta 400 g
  • Mozzarella (fresh) 200 g
  • Feta 100 g
  • Egg 2 szt.
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Olive oil 30 ml
  • Breadcrumbs 50 g
  • Dried oregano 2 g
  • 🌿 Przyprawy
  • Parsley 0.7 pęczek
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • Sweet paprika powder 2 łyżeczki
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Fresh basil 0.3 pęczków
💰 Szacowany koszt dania: ~38.75 PLN (6.46 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Peppers

1

Preheat the oven to 190°C (top-bottom). Wash the peppers under running water and dry them with a paper towel. Using a sharp knife, cut off the top part of the peppers (about 1–1.5 cm), keeping the 'caps' if you want to use them later as decoration. Carefully remove the seeds and inner membranes with your hand or a small spoon; remove any loose seeds with a paper towel. Place the peppers upright in a baking dish so they stand stable. Drizzle the interiors with about 15 g of olive oil (1 tablespoon) and lightly salt (use about 1/2 teaspoon of salt evenly distributed) — this will prevent excess moisture from seeping into the filling.

Ingredients: Red bell pepper, Olive oil, Salt
Use a large, sharp knife for clean cuts. A baking dish measuring about 20x30 cm will hold 6 peppers; if the peppers exceed the dish, use two smaller ones. Don't throw away the cut-off 'tops' — you can place them on top at the end of baking for decoration.

Preparation of the filling

2

Peel and finely chop the onion (about 5 mm dice). Heat a medium skillet over medium heat and add 15 g of olive oil (1 tablespoon). Add the chopped onion and sauté for 4–5 minutes, stirring with a wooden spoon, until the onion becomes translucent and slightly golden. Add the crushed garlic (15 g, 3 cloves) and sauté for another 60–90 seconds, until it starts to smell (be careful not to burn it — burnt garlic gives a bitter taste). Remove the skillet from the heat and let it cool for 3–4 minutes.

Ingredients: Onion, Olive oil, Garlic
Use a 24–26 cm non-stick frying pan. Stir every 30 seconds to prevent the onion from sticking. If the onion starts to brown too quickly, reduce the heat.
3

In a large bowl, place 400 g of ricotta. Crumble 100 g of feta and add it to the ricotta. Grate or tear 150 g of mozzarella into small pieces and set aside 50 g for sprinkling; add the rest to the bowl. Crack 120 g of eggs (2 pieces) and add the cooled onion with garlic. Add 50 g of breadcrumbs, 20 g of chopped parsley, 4 g of sweet paprika (2 teaspoons), 2 g of oregano (1 teaspoon), 2 g of pepper, and check the salt — add 1/2–1 teaspoon of salt depending on the saltiness of the feta. Mix everything with a spoon or spatula until the ingredients are combined, until the filling is uniform, slightly moist, but not liquid. Consistency: the filling should be thick and compact enough to be spooned without running.

Ingredients: Ricotta, Feta, Mozzarella (fresh), Egg, Breadcrumbs, Parsley, Sweet paprika powder, Dried oregano, Black pepper, Salt
Use a large, deep bowl and a wooden spoon or silicone spatula. If the filling is too runny (it may depend on the moisture of the ricotta), add an additional 10–20 g of breadcrumbs. If it's too dry — a small spoon of olive oil or a tablespoon of ricotta will restore creaminess.

Stuffing

4

Fill each pepper with the prepared filling using a tablespoon, pressing down slightly to avoid air pockets, but do not overfill — leave about 0.5 cm space from the edge. On top of each pepper, sprinkle the reserved 50 g of mozzarella. If you are using walnuts (optional), sprinkle them now with the lightly chopped 50 g of walnuts.

Ingredients: Red bell pepper, Mozzarella (fresh), Walnuts
Use a small teaspoon for precise filling and your (lightly oiled) hands to shape the filling. Additionally, you can add chopped walnuts for crunch.

Baking

5

Cover the baking dish with aluminum foil (loosely, without pressing down on the cheese) and place it in the preheated oven. Bake for 30 minutes at 190°C. After 30 minutes, carefully remove the foil and continue baking for an additional 10–12 minutes, until the cheese on top is golden brown and the filling starts to bubble slightly. Check: insert a thin knife into one of the fillings — the knife should be hot when removed, and the filling should have a firm but creamy consistency (it should not be liquid).

Ingredients: Red bell pepper, Mozzarella (fresh)
Use kitchen gloves when removing the foil — steam accumulates inside. If the oven has a convection setting, lower the temperature to 180°C and monitor the time (it will bake a little faster).

Resting and Serving

6

After baking, remove the dish from the oven and let it sit for 8–10 minutes so the filling can set and isn't too runny. Before serving, sprinkle with fresh basil (10 g, optional) and optionally drizzle with a few drops of olive oil. Cut in half or serve whole as an appetizer – 1 pepper per person is generous (with 6 peppers, servings for 6 people).

Ingredients: Fresh basil, Olive oil
Resting is important — cutting immediately will cause the hot cheese to ooze out and make it difficult to serve aesthetically. Use kitchen scissors for the basil for decoration — they will chop the leaves more easily and accurately.

Serving suggestions

7

Serve the peppers hot or slightly cooled with accompaniments: small bowls of yogurt sauce (Greek yogurt mixed with garlic and dill), tomato sauce, or a few drops of thick balsamic glaze for a sweet-sour contrast. As a New Year's Eve snack, you can arrange the peppers on a large board with additional plates and bread cut into croutons.

Serve with small forks for stuffing removal. If preparing in advance, heat in the oven for 10 minutes at 160°C before serving.

Fun Fact

💡

Stuffed vegetables have a long history: similar ideas have appeared in Mediterranean and Middle Eastern cuisines for centuries, and cheese-based fillings are typical of Italian and Greek cuisine.

Best for

Sylwester 2025 przyjęcie koktajlowe rodzinne spotkanie

Tips

🍽️ Serving

Serve the peppers on a large, decorative platter. If serving as a snack, cut the peppers into halves or quarters so guests can easily help themselves. They pair well with a light white wine or prosecco.

🥡 Storage

Store in a closed container in the refrigerator for up to 2 days. To reheat: preheat the oven to 160°C and heat for 10–12 minutes (cover with foil to prevent the cheese from burning). Not recommended for freezing (changes the texture of the cheeses and peppers).

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