Grandmom Lenas Stuffed Italian Frying Peppers
Savor the nostalgic flavors of Southern Italy with Grandmom Lena's Stuffed Italian Frying Peppers, a cherished family recipe that brings comfort and tradition to your table. These vibrant Italian frying peppers are generously filled with a savory blend of breadcrumbs, Parmesan cheese, Pecorino Romano, fresh parsley, and garlic, creating a rich and flavorful stuffing that's moist yet perfectly crumbly. Lightly fried to achieve a tender, golden exterior with delightful blistered skin, these handmade delicacies are ideal as a hearty main dish or an irresistible appetizer. Quick to prepare and packed with authentic Italian flavors, this dish is perfect for gatherings or a cozy family meal. Elevate the presentation with a drizzle of olive oil or a sprinkle of extra cheese for an unforgettable dining experience.
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Recipe Information
Ingredients
- 8 pieces Italian frying peppers
- 2 cups Breadcrumbs
- 1 cup Parmesan cheese, grated
- 0.5 cup Pecorino Romano cheese, grated
- 0.25 cup Fresh parsley, chopped
- 3 pieces Garlic cloves, minced
- 2 large Eggs
- 0.25 cup Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable oil (for frying)
Instructions
Rinse the Italian frying peppers, gently dry them, and carefully cut a slit along one side of each pepper. Remove the seeds and membranes, being cautious not to tear the pepper.
In a large mixing bowl, combine the breadcrumbs, Parmesan cheese, Pecorino Romano cheese, chopped parsley, minced garlic, salt, and black pepper. Mix well.
Add the eggs to the breadcrumb mixture and stir until a moist but crumbly filling forms. The mixture should hold together when pressed; adjust with more breadcrumbs if it's too wet or a touch of olive oil if it's too dry.
Using a spoon or your fingers, gently stuff each pepper with the filling. Do not overfill, as the peppers need to close around the filling. If necessary, secure the opening with a toothpick.
Heat the vegetable oil in a large skillet over medium heat. Once hot, carefully add the stuffed peppers to the skillet. Fry on all sides until the peppers are tender and the skin is slightly blistered, about 2-3 minutes per side.
Transfer the fried peppers to a plate lined with paper towels to drain excess oil.
Serve warm, either as a main dish with a side salad or as an appetizer. Optionally, drizzle with extra olive oil or sprinkle with additional grated cheese before serving.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1521 mg | 66% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.5 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 456 mg | 35% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
