Croissant-stuffed peppers: the recipe for the simple and delicious second dish

I croissant stuffed peppers I am a second dish simple and tasty, a variation of the classic stuffed peppers made with i growing red peppers, soft and elongated. In our recipe we stuffed them with breadcrumbs, tomatoes, olives, capers and scamorza, but you can use whatever filling you prefer. It’s actually a empty fridge recipe which you can also prepare with minced meat, rice, tuna or anchovies, the important thing is to make a soft filling which does not dry out too much during cooking.

You can also serve this recipe single dish vegetarian, served with a fresh seasonal salad. So here’s how to prepare tasty stuffed crescent peppers in no time, perfect to wow your guests.

How to make stuffed crescent peppers

First, soak the stale bread in water or milk and let it soften 1.

Meanwhile, wash the tomatoes and cut them into small pieces. 2.

Remove the pit from the olives and cut them into rings 3.

Also cut the smoked cheese into small pieces 4.

Squeeze the bread and put it in a bowl with the tomatoes, desalted capers, olives, smoked cheese and chopped parsley, season with salt and pepper and season with a drizzle of extra virgin olive oil. Stir with a spoon to mix all the ingredients 5.

Wash the peppers under running water, cut them lengthwise 6 and eliminates seeds and internal filaments.

Fill them with the filling sevenArrange them on a baking sheet lined with parchment paper and bake in the oven at 180°C for about 45 minutes.

Once ready, let them cool before serving: the croissant stuffed peppers are ready to eat. 8.

Tips

You can replace the cornetti peppers with friggitelli, the sweet green peppers typical of southern Italy.

If you prefer, you can divide the peppers from the crescent between, clean them and stuff each half with the filling you have prepared. Sprinkle the surface with breadcrumbs and bake at 180°C for 20-30 minutes. To shorten the preparation time, you can make croissant stuffed peppers In the caserole: pour a drizzle of oil in a high-sided frying pan, place the stuffed peppers and let them brown for 5 minutes, then add two tablespoons of water, cover with the lid and cook for about 15 minutes.

You can vary the garnish of the peppers as you wish: for example by adding pancetta, grain oh minced meatfor a more intense flavor, or tuna, smoked salmon oh mackerel for a sea version. You can also flavor them with the herbs you prefer: in addition to parsley, they will be fine basil, chive, request oh Timo.

storage

You can store the stuffed peppers in the fridge for 2 days inside an airtight container. Heat them in the microwave for a few seconds before serving.