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Best Stuffed Peppers with Peas and Goat Cheese.

Best Stuffed Peppers with Peas, and Goat Cheese.

Stuffed peppers are a dish that cannot be missing in Italian cuisine, especially in the south.

In Sicily, Stuffed peppers ( peperoni ripieni) are a classic kitchen dish. Like most recipes from Arab culture, the Sicilians have inherited this dish.

Best Stuffed Peppers with Peas, and Goat Cheese.

The filling can always consist of different ingredients, but these stuffed peppers are a bit distant from the Sicilian ones in particular. They are filled with breadcrumbs, pine nuts, and raisins, filling many Sicilian recipes, such as eggplant rolls or the mythical Sardinian delicacy “a beccafico.”

This time, I wanted to detach myself from this tradition that runs in my veins, and I tried to make a filling. Yes, always with a little bit of breadcrumbs because those cannot be missing, but the main ingredients are peas and Portobello mushrooms sprinkled with a very tasty goat cream cheese.

Best Stuffed Peppers with Peas, and Goat Cheese.
Cooking Method
Courses , ,
Difficulty Beginner
Prep Time: 10 mins Cook Time: 50 mins Total Time: 1 hr
Servings 2
Best Season Suitable throughout the year

Stuffed peppers with peas and goat cheese make for a delicious and colorful vegetarian meal. Here's a recipe you can follow:

  • 2 large bell peppers
  • 5.3 ounces soft goat cheese
  • 1 portobello mushroom
  • 5.3 ounces frozen peas
  • 1/2 onion
  • 1 garlic
  • extra virgin olive oil
  • 1 tablespoon Parmigiano Reggiano cheese (grated)
  • parsley (chopped)
  • 1 tablespoon breadcrumbs
  • salt and pepper
    • Cut the peppers in half lengthwise.
    • Remove the seeds, rinse them, drain, cut off the top, remove the green stalk, and set them aside.
    • Dice the Portobello mushroom.
    • Add two tablespoons of oil, the sliced onion, and a clove of minced garlic in a pan. Brown them for 1 minute.
    • Add the peas and sauté for 3-5 minutes; add the pieces of Portobello, sauté for 2 minutes, and a handful of parsley, salt, and pepper, and cook for another 2 minutes.
    • Add the breadcrumbs and mix everything.
    • At this point, arrange the pepper shells in a baking tray lined with baking paper.
    • Add a pinch of salt, a handful of crumbly goat cheese, and 2 tablespoons of the vegetables, and continue to fill the peppers with them, alternating with the goat cheese.
    • Cook at 180°C (356°F) for about 20 – 30 minutes.
    • Then open, add another handful of goat cheese, a little Parmesan cheese, and a drizzle of olive oil.
    • Activate the grill and cook in the upper part of the oven for another 8 – 10 minutes.
Keywords: Stuffed peppers with peas and goat cheese