Stuffed Cubanelle Italian-Style (Friggitelli Ripieni)
Stuffed Cubanelle Peppers, also known as Friggitelli Ripieni, are a rustic Italian dish made with tender sweet peppers filled with a savory bread mixture flavored with garlic, parsley, eggs, and cheese. These baked peppers are comforting, simple, and packed with authentic Mediterranean flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 8 cubanelle peppers or Italian frying peppers
- 3 cups stale Italian bread, torn into small pieces
- 1 cup whole milk
- 2 large eggs
- 1 cup grated Parmigiano Reggiano cheese
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 3 tablespoons olive oil
- 1/4 cup plain breadcrumbs
- Extra olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Wash the cubanelle peppers thoroughly. Slice each pepper lengthwise while keeping the stem attached if possible. Remove the seeds and inner membranes carefully.
- Place the stale bread pieces into a large bowl and pour the milk over them. Let soak for 5 minutes until softened, then gently squeeze out excess milk.
- Add the eggs, grated Parmigiano Reggiano cheese, garlic, parsley, salt, black pepper, red pepper flakes, olive oil, and breadcrumbs. Mix until evenly combined.
- Fill each pepper generously with the bread mixture, pressing gently so the filling stays compact.
- Arrange the stuffed peppers in the prepared baking dish in a single layer.
- Drizzle the tops lightly with olive oil.
- Bake for 35 to 40 minutes until the peppers are tender and the tops are golden brown.
- For a crispier top, broil for an additional 2 minutes.
- Allow the peppers to cool slightly before serving warm or at room temperature.
Notes
- Day-old Italian bread works best for the filling.
- Squeeze excess milk from the bread to avoid a watery filling.
- Add mozzarella cheese for a creamier texture.
- Capers or black olives add extra Mediterranean flavor.
- Pecorino Romano can replace Parmigiano Reggiano for a sharper taste.
- Cooked ground beef or turkey can be added for a heartier version.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze cooked peppers for up to 2 months.
Nutrition
- Serving Size: 2 stuffed peppers
- Calories: 320
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 105 mg
