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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.
5 from 1 vote
Prep Time 10 mins
Cook Time 50 mins
Additional Time 0 mins
Total Time 1 hr
Course Main Courses
Cuisine Italian
Servings 2


  • 2 large peppers red, yellow
  • 150 g of soft goat cheese 5.3 oz
  • 1 large portobello mushroom
  • 150 g frozen peas 5.3 oz
  • 1/2 onion and a clove of garlic
  • extra virgin olive oil
  • 1 tablespoon of Parmesan cheese
  • Parsley
  • 1 tablespoon of breadcrumbs
  • salt and pepper


  • How to make baked stuffed peppers?
  • First of all, cut the peppers in half lengthwise.
  • Remove the seeds, rinse them, drain and cut off the top, removing the green stalk.
  • Set them aside ...
  • Dice the Portobello mushroom.
  • In a pan add 2 tablespoons of oil, the sliced ​​onion, and a clove of minced garlic. Brown them for 1 minute;
  • add the peas, sauté 3-5 minutes, add the pieces of Portobello, sauté for 2 minutes, and finally add a handful of parsley, salt, 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, 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.


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