🇮🇹 Italian

Diane's Italian Stuffed Peppers

Golden peppers stuffed with a savory sautéed pepper, egg, cheese, and salumi filling — a cherished Italian-American family recipe.

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480 cal / serving 8g net carbs 28g protein 36g fat Prep: 25 min Cook: 55 min 6 servings

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Ingredients

Meat & Poultry

2 oz soppressata or deli salumi, finely chopped

Dairy & Eggs

2 whole eggs
0.75 cup grated Pecorino Romano or Parmesan
0.25 cup shredded mozzarella or provolone, plus extra for topping

Produce

4 cloves garlic cloves, minced
6 whole long Italian peppers
1 whole tomato, chopped

Pantry

1 cup Bread crumbs
2 tbsp olive oil

Spices & Herbs

0.5 tsp Italian seasoning
0.5 tsp North End Seasoning Salt
2 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 350–375°F. Lightly oil a baking dish.

2. Cut the stems/tops off the peppers and remove the seeds. Keep the peppers whole. Make a single vertical slit along the lower half of each pepper — just enough to open them up for stuffing later. Place in the oiled baking dish.

3. Bake the peppers until golden and tender — about 15–20 minutes for long Italian peppers, 35 minutes for bell peppers. Remove and let cool.

4. Meanwhile, finely chop the pepper tops and any usable pepper flesh from around the stems. Sauté in olive oil over medium heat with the parsley and garlic. Season with North End seasoning salt. Add the chopped tomato and continue to sauté until softened. Remove from heat and let cool completely.

5. In a mixing bowl, beat the 2 eggs. Stir in the grated cheese (or any cheese of your liking), bread crumbs, and Italian seasoning. The mixture should be semi-moist and hold together.*If too dry add another egg, if too wet add more bread crumbs. Fold in the sautéed pepper mixture and the chopped soppressata if using.

6. Once the baked peppers are cool enough to handle, gently open each one along the slit and spoon the filling in generously.

7. Top each stuffed pepper with additional shredded cheese.

8. Return to the 350°F oven and bake until the cheese on top is melted and golden. About 15 min. Serve warm.

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