Peperoni Croccanti {Crispy Bell Peppers Stuffed with Herbs}

These are a delicious alternative to traditionally stuffed bell peppers. They’re scrummy and oh so filling. And yes, they’re fried! They make an incredible appetizer, and depending on the size of the peppers, once cut into portions {which Cookielicious say look liked fried sushi ; )}  them self could generously feed a crowd. Or if you served the entire pepper it would make an excellent entree as well.

I know you’re looking at the word PEPERONI and thinking of something else entirely BUT in Italian Peperoni means sweet pepper so I haven’t lost my mind {yet LOL} There is some prep work here but nothing too complicated. You’ll need to be careful when cutting the peppers in half vertically, you want both pieces to be the same size. Then you’ll need to remove all of the seeds and the ribs and the rest of the membranes {that sounds grody LOL} Then you’re going to cook them to soften them. Once softened you’ll char the tops with your broiler. I have found the easiest way to pull the skin off is to place them inside of a brown paper bag and allow them to “rest”. Trust me you’ll want them to rest regardless of your method. Else, you’ll end up putting your hands into ice water, just sayin’ 


If you don’t happen to have a brown paper bag then you can put them into a bowl and place a piece of plastic wrap on top. It will serve the same purpose. We just happen to always have the small lunch bags handy.


I realize that red, orange and yellow peppers are pricier than the green bell peppers so if you want feel free to substitute and use more green. I really like the bright colors and sweeter flavor of the colored peppers but sometimes my budget overrides my sense of color fashion LOL


When you’re making up the filling it needs to be somewhat wet. So if needed once you’ve spooned it onto the pepper prior to rolling add a drizzle or two more. Otherwise when you try to roll it you’ll have a hot mess. If you need to secure it with a few toothpicks to get it to close, that’s fine. It doesn’t have to be pretty going into the fryer ; ) Just be sure you take them all out before serving tee hee…If you’re going to slice them I recommend letting them rest for a few minutes and then use a serrated knife to keep the breading from falling off!



What you’ll need:
4 large bell peppers – various colors
1 large handful of fresh flat leaf Italian parsley – chopped fine
1 pinch of fresh oregano – chopped fine
1 clove garlic – minced
1 tablespoon capers – minced
3/4 cup of breadcrumbs
4 tablespoons of olive oil – additional if necessary
flour – enough to bread
2 eggs – beaten
breadcrumbs -enough to bread
vegetable/canola oil enough to fry

What to do:
1. Preheat your oven to 450 degrees.

2. Wash peppers, trim the tops and bottoms, cut in half VERTICALLY and remove the seeds an insides. Place skin side down onto a sheet pan and cook for approximately 10 minutes until peppers are softened.

3. Turn the oven to the broiler setting. Flip peppers so skin side is facing up. Return to oven for approximately 3-5 minutes or until skin is blistered/charred. CAREFULLY transfer peppers to a paper bag. Seal and set aside.

4. WHILE peppers are resting, place 3/4 cup of breadcrumbs into a bowl with parsley, oregano, garlic, capers, a pinch of salt and a generous grating of pepper. Stir with fork to combine. Add oil, stir well to combine. If mixture is not somewhat paste like then add more oil.

5. When peppers are cool enough to work with without burning yourself. Peel the blistered/charred skins off and discard. Skins should remove easily.

6. To assemble peppers: place peppers skin side down, spoon enough breadcrumb mixture on to cover the top. Pat down using your finger or the back of a spoon. GENTLY roll the pepper and secure it with toothpick{s}. Continue until all peppers are rolled. Set aside.

7. Place enough oil into a deep sided {dutch oven or fry machine} and heat oil to 350 degrees.

8. WHILE oil is heating prepare your dredging bowls: 1 bowl with flour, 1 bowl with beaten eggs, and final bowl with breadcrumbs. Take your rolled peppers and place them into the flour and lightly coat  them. Tapping off any excess flour, transfer to egg to coat and then finally to breadcrumbs. Continue until all peppers are complete.

9. Place peppers into heated oil and cook until golden. This will only take 2-3 minutes. CAREFULLY remove peppers with a slotted spoon and transfer to a plate lined with paper towels.

Buon Appetito!


  1. 1

    these sound so yummy!!! i love the color combinations with all the peppers too!

  2. 2

    Oh wow, these look simply addictive. I’ve never seen roasted peppers served this way before but I’m ready for a bunch.

  3. 3

    These look so delicious! I never thought of making the peppers crispy with breadcrumbs. Yum.

  4. 4

    I’ve never seen anything quite like it…sounds fabulous! I love the seahorse picks 🙂

  5. 5

    Oh my! What a pretty little appetizer. The crunchy outside would give way to the soft pepper and stuffing inside – what a treat.

  6. 6

    this will be in the top 9 soooooon :)))

  7. 7
    lisa bailey /

    Oh my, girl—-what will you think of next! These look fabulous. I might just have to break down and buy a Fry Baby.

  8. 8

    oh cool, i’ve never seen stuffed bell peppers like that, very nice. i love stuffed veggies in the summer, so i’ll have to try this method next time i make them.

  9. 9

    Wow, these are very impressive! Can’t wait to make ’em for a summer dinner party. I might try mine on the grill!

  10. 10

    These look so delicious and elegant! Perfect for a dinner party! Thanks!

  11. 11
    Katherine /

    Okay – these look incredible! However, we’re trying not to fry things in my family (dad needs to loose weight), so can you tell me how/if I would bake these?

  12. 12
    Karen /

    Looks Delian!

  13. 13

    Those look lovely! I would love to try something like that sometime.

  14. 14

    These look and sound SO good. I love any kind of stuffed peppers!

  15. 15

    Wow, these look SO good!!!! I can’t wait to make these. They look so delicious.

  16. 16

    Great presentation! I love the colours and the flavours.

  17. 17

    Oh my, it DOES look like sushi! I love stuffed peppers. Beautiful!!

    Happy week,


  18. 18

    WOW! That is looking so delicious! I really like it. Yummy!

  19. 19

    These look and sound delicious ! What a perfect summer appetizer.

  20. 20

    What a beautiful presentation! I bet this would go lovely with a large summer salad. Thanks for sharing.

  21. 21

    i love stuffed veggies in the summer, so i’ll have to try this method next time i make them.


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