Sweet Stuffed Peppers

Name: Sweet Stuffed Peppers
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: Sweet Peperoncinos 1.1 lbs; Cow's milk ricotta cheese 1 cup; Potatoes 0.8 cup; Peeled plum tomatoes ¾ cup; Breadcrumbs 2 ½ cups; Black olives pitted 1.4 oz; Spring onions 1; Lemon peel 1; White wine ½ cup; Parsley 1 tbsp; Basil to taste; Garlic 1 clove; Fine salt to taste; Black pepper to taste

it es fr de br

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 50 min
Serving: 4
Cost: Average

PRESENTATION

Stuffed sweet peppers—a true summer delight—in Southern Italy start popping up when local markets are in full swing. And the colors? They are fantastic. Unlike the typical stuffed bell peppers that are packed with ground meat, folks in areas like Campania and Calabria prefer something sweeter, more tender really. They fill them with a super tasty mix of creamy ricotta, salty olives, and fresh spring onions. The peppers? So colorful. They make any table look lively, and the filling is just moist, cheesy goodness that's really hard to resist. At gatherings, you'll often spot stuffed mini peppers, showing off how flexible—and fun—this recipe can be. It's the kind of homemade dish that feels special but also, pretty simple for those busy summer days. People often swap ingredients based on what's handy, making each batch unique and always tasty in its own way.

In Southern Italy, there's this genuine love for playing around with stuffed sweet peppers. Some families go for vegetarian styles, using herbs, capers and cooked rice for a lighter, crispy twist. Others add cheeses like scamorza or provolone, making it way, way better—a hearty dish perfect as a stuffed peppers appetizer or even as a main course. Unlike heavier, meat-stuffed versions from other places, these Italian recipes are all about fresh, sweet flavors and colorful presentation. At summer gatherings, you’ll find variations from easy stuffed pepper ideas that use pantry staples to healthier options skipping the meat altogether. Thing is, baking enhances the peppers' natural sugars, turning them golden and soft, while the aroma from the oven—seriously—captures everyone’s attention. However you fill them, these stuffed sweet peppers offer an amazing way to enjoy seasonal produce, experiment with new combinations, and serve something that feels both traditional and a bit creative. No question why people keep coming back for more, savoring each bite as they celebrate the flavors of the season.

How to prepare Sweet Stuffed Peppers

To prepare the sweet stuffed peppers, first take care of the filling. Boil the potato with the skin on 1 until it's soft: cooking times vary depending on the size, check the consistency by piercing it with a fork. In the blender, add the olives, parsley, breadcrumbs 2, and chopped scallions 3.

Blend everything to obtain a homogeneous mixture 4. Transfer it to a large bowl and add flavor with lemon zest 5. At this point, also incorporate the well-drained ricotta 6.

In the meantime, the potato should be done cooking, peel it and put it in the blender 7, just a few spins of the blade will turn it into a puree 8. Then add the potato puree to the filling 9.

Mix to combine all the ingredients, add salt 10, pepper, and lastly the peeled cherry tomatoes, making sure to set aside their juice 11. Stir one last time and transfer the filling into a disposable piping bag without a nozzle 12.

Now wash and dry the peppers thoroughly, then remove the top 13 and extract the seeds 14. Squeeze the filling into the sweet peppers until filled 15.

Proceed with cooking: heat the oil and garlic in a large pan, place the stuffed peppers 16, brown them for a few minutes, and then deglaze with white wine 17. Add the fragrance of fresh basil leaves 18.

Now pour in the juice from the peeled cherry tomatoes you set aside 19. Cover with a lid 20 and cook on medium-low heat for about 30 minutes, shaking the pot occasionally. Once cooked, your sweet stuffed peppers will be ready to enjoy 21!