Baked mini peppers stuffed with parmesan and breadcrumbs

June 3, 2026

Fresh, grassy, ​​flavorful and slightly sweet. Meet your new favorite simple summer appetizer: mini baked stuffed peppers. This incredibly simple recipe uses fresh herbs and pantry staples you probably already have on hand, combining parmesan, pecorino romano, lemon zest, and tomato with crunchy breadcrumbs.

A close up of a stuffed sliced ​​red pepper

Every time I see those colorful little bags of sweet, sweet peppers at the grocery store, I have to grab them. Although they are great on their own or as a dip, I love them stuffed. (If you agree, you definitely have to try my spicy blue cheese version or add them to my grilled zucchini salad)

A row of mini red and yellow stuffed peppers

The filling

There are no limits to what you can add to a breadcrumb mixture, but this version contains an Italian-inspired topping traditionally used for Friggitelli green peppers.

All you need is a few fresh ingredients: plain breadcrumbs, Parmesan and Pecorino Romano cheeses, fresh mint, fresh basil, lemon zest, tomato, salt, pepper and a drizzle of olive oil so that everything is nicely browned.

Optional additions

Do you want to mix? Try adding:

  • Vegetables and cereals: chopped marinated artichoke hearts or cooked couscous.
  • Herbs and spices: fresh parsley, cilantro, thyme, onion powder or garlic powder.
  • Creaminess: A dollop of cream cheese.
  • The prosciutto wrap: Wrap a thin slice of prosciutto around each pepper before cooking for a crispy and flavorful shell.

How to make them (step by step)

Colorful mini peppers cut in half
  1. Prepare the peppers:

Cut the mini peppers in half lengthwise. Carefully remove the seeds and ribs.

  1. Mix the filling:

In a medium bowl, combine breadcrumbs, grated cheese, chopped herbs, lemon zest and tomato. Mix, then drizzle with olive oil until the mixture resembles wet sand.

A bowl of breadcrumbs mixed with herbs and tomato
Long peppers stuffed with breadcrumbs, tomato, cheese and herbs
  1. Fill and store:

Generously pour the filling into each pepper half, pressing lightly so it stays in place.

Arrange them in a single layer on a baking sheet or on the basket of your air fryer.

Cook until golden brown: 12 to 20 minutes.

Oven method: Bake at 400°F (200°C) for 15 to 20 minutes until the peppers are crisp-tender and the breadcrumbs are golden brown.

Presentation suggestions

They’re perfect as bite-sized starters, but they also make a fantastic light meal. Serve them with slices of meat like mortadella and prosciutto, marinated olives and a few cheeses for the ultimate summer grazing plate.

Small peppers stuffed with breadcrumbs on a white plate
Golden breadcrumbs in a baked pepper

Baked mini peppers stuffed with parmesan and breadcrumbs

Janette

Colorful mini sweet peppers stuffed with flavorful parmesan, pecorino and breadcrumbs, fresh herbs, tomato and lemon zest. Baked until tender and golden.

Preparation time: 15 minutes

Cooking time: 20 minutes

Servings: 4

  • Preheat the oven to 350°F (180°C) with rack in upper position and line a large baking dish with parchment paper.

  • Cut the mini peppers in half lengthwise, removing the seeds and membranes.

    • Tip: You want the peppers to lay flat on the pan, so find the natural flat spot on each pepper and cut accordingly.

Prepare the filling:

  • In a bowl, combine the breadcrumbs, parmesan, crushed tomatoes, mint, basil, salt and pepper. Mix well, then drizzle with olive oil and toss until the filling is evenly moistened (this helps brown the filling). Taste the mixture to see if it needs salt. Cheeses are already quite salty, so you may not need a lot.

Stuff the peppers:

  • Divide the filling evenly among the pepper halves and arrange them on the prepared baking dish. Tip: Hold half of the pepper in one hand and pour it over the bowl using a small spoon so that the excess falls into it. Use the back of the spoon to lightly pack the filling.

  • Oven method: Bake for 15 minutes until the peppers are tender and the top is golden. For an even crispier finish, turn on the oven broiler for the last minute or two to deeply brown the top.

  • Air Fryer Method: You can also place the stuffed peppers in the basket of your air fryer and cook at 375°F (190°C) for 12 to 15 minutes.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Portion: 1, Calories: 92kilocalories, Carbohydrates: 7.8g, Protein: 6g, Fat: 4.8g, Sodium: 195mg

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