It’s grey outside and on my table there is always something colorful whatever the season.
Today I played in the kitchen and stuffed peppers, cabbage and chicken breasts, all food that require a few hours of execution and once completed I put them away in the freezer for those busy times when I can’t cook elaborate food, but I still want to eat good. I chose to feature Stuffed Mini Peppers as the easiest of the three specialities I prepared today.
Stuffed Mini Bell Peppers
Ingredients for 4 people
Mini bell peppers to fill a baking pan
Garlic, ginger and fresh chili peppers to your liking
Cherry tomatoes split in half
2-3 teaspoons of lemon juice
A hand-full of capers and fresh basil leaves
Parmigiano and salt to your liking
Extra-virgin olive oil
Cut the mini bell peppers in half and align them in a baking sheet.
In a bowl prepare a mixture with all the ingredients mentioned above.
Fill each bell pepper half with the mixture.
Sprinkle breadcrumbs over and a generous swirl of extra-virgin olive oil.
Bake at 400° F until golden brown.
This is an easy vegetable dish full of colors, and flavor. Pair it with meat or fish for a complete meal, or make it as an appetizers and serve it with a Prosecco.
The smallest things are always the cutest! Ciao,
Copyright © 2015 Valentina Cirasola, All Rights Reserved
Valentina Cirasola is the designer who cooks. She has a deep interest in food that led her as an autodidact in the studies of food in history, natural remedies, nutrition, well-being and learning food of the world. She wrote two books on Italian regional cuisine and one book on color theory, in which she included one recipe for each color. Get your copy of Valentina’s books on