Fleur de Lis

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Wednesday, June 21, 2017

Stuffed Friggitello (Sweet Italian) Peppers

I planted these two Friggitello Pepper plants a few months ago. They've been happily growing on the back deck and it's finally time to enjoy them!


Friggitello Peppers are a sweet Italian chili pepper.  It's also known as the Sweet Italian Pepper or Tuscan Pepper.  These peppers are mild with a slight heat and a slight hint of bitterness.  They are sometimes pickled and sold in jars.

Instead of stuffing them with orzo or rice, I chose Riced Cauliflower which blended wonderfully with the Italian blend of cheeses and Tuscan Herb Olive Oil. 

These would make an amazing appetizer!

1/2 cup diced yellow onion
2 garlic cloves, minced
1 - 12 oz. bag of riced cauliflower
1/4 cup chopped fresh parsley
4 - 5 fresh basil leaves, chopped
1 cup grape tomatoes, quartered
1 cup shredded Italian blend cheese
1/2 t. salt 
A few grinds black pepper
1/4 t. dried red pepper flakes, if desired
5 - 6 Sweet Italian Peppers

For garnish:
Grated Parmesan Cheese
Chopped Parsley
Basil Leaves
Preheat oven to 375 degrees F. 

Line a baking sheet with foil and spray foil with non-stick spray.

In a large skillet, add olive oil and heat over medium-high heat. Add onion and garlic and cook, stirring frequently, until softened, about 3 - 4 minutes.

Add riced cauliflower, breaking it up with a wooden spoon and let it cook for 3 - 4 minutes.

Next, add in the tomatoes and let them cook for a few minutes to release their juices. Now it's time for the parsley, basil, and the cheese. Stir to combine and to let the cheese melt. Add the salt and pepper. Remove from heat and let cool slightly.

Now let's work on the peppers. I left the stems on mine because I like the presentation. Check out the peppers and find the side that is the flattest so they will lay evenly on the pan and not spill out the filling.

Carefully cut a slit lengthwise being very careful not to cut through the pepper on the other side. Remove the seeds and the membranes with your fingers and discard.

Drizzle the inside of the peppers with some of the olive oil and lightly salt and pepper the peppers.

Carefully fill the peppers with the cauliflower/cheese mixture. Place on the baking sheet and drizzle with additional olive oil.

Bake them for 18 - 20 minutes depending on the size of the peppers. You want the cheese to be melted and the peppers beginning to soften.

Garnish with grated Parmesan, additional parsley, and basil.  

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