Stuffed Peppers with Three Kinds of Cheese and Spices

Stuffed Peppers with Three Kinds of Cheese and Spices
Stuffed Peppers
A few weeks ago we were with our friends in the evening and their daughter in law prepared those stuffed peppers, I was impressed with their taste and of course I asked for the recipe … so I decided to advertise it, maybe someone else will like it too!.

Time of preparation: 1 hour and 15 minutes, easy

Ingredients for 4 people:

2.2 pounds (1 kg) of small horn peppers,
12.3 oz (350 g) ricotta cheese,
8.8 oz (250 g) feta cheese,
2.6 oz (75 g) grated Italian cheese (Grana Padano),
1.7 oz (50 g) sour cream,
2 eggs,
3 cloves of garlic,
half teaspoon of the mixture of dry spices; basil, thyme, oregano,
2 tablespoons finely chopped parsley,
very little oil to grease baking pan,
to taste salt and pepper.


I prefer to use small peppers, sufficient for two bites, if not, use the ones you have. Wash and dry them, cut off their caps and clean the peppers from seeds and veins. Leave aside the caps of the peppers, you will need to cover the peppers. In a larger bowl put all three types of cheese, add eggs, salt (be careful when you use salt because feta cheese is salty, I did not add salt) sour cream or if you have add cream, pepper, chopped parsley and dry spices, if you love these spices, you can also add more than half a teaspoon and unite all well with a fork. Use a deeper baking sheet in which you can store all the peppers to stand up straight, put the peppers before filling, to see if they can all stand up straight. Pour a little oil, coat a baking sheet or, if you like, place the baking paper. Fill the peppers with the prepared mass of cheese (in this mass you can add milled and well-drained spinach or blanched and drained peas) line up all the peppers in a baking dish, put back the covers and pour a tablespoon or two of olive oil. Bake them in a preheated oven at 350 ºF(175 °C) for about an hour or until the peppers get soften and nicely browned. Leave the roasted peppers briefly to cool and serve them warm and they are equally good cold. You can use hem like vegetarian lunch or as a side dish….. Enjoy!!!!

Serving: I’m sure there are a lot of similar recipes, but I like it in this way as it was prepared and I’m writing it for myself simply to know for the next time!


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