Friday, January 6, 2012

Little Bitty Peppers

Why is it that we're drawn to all things diminutive? Well, at least I am, whether it's puppies, people or peppers, like these multi-color capsicum cuties I've been enjoying lately.

One of my favorite bloggers, Marie of Proud Italian Cook, posted a piece about them a while back and since then, I've cooked with them a few times. They're really too small to eat as a main course, unless you eat lots of them, but they're delicious and lovely as a side dish. 

You might be able to stuff them raw, but I roasted them first for about 15 minutes in a 425 degree oven. Then I cut off the tops and scraped out the seeds.

Beforehand, I made a batch of brown rice (leftover risotto would be great here too), let it cool, then mixed it with salt, pepper, chopped parsley and a heaping amount of grated fontina cheese. I stuffed the peppers, using a demitasse spoon, then baked them again in the oven at 350 degrees, just until the rice was warmed through and the cheese melted - about 15 minutes or so.

Drizzle with a little reduced balsamic vinegar glaze and they're irresistible morsels all by themselves.
Or try topping with a mixture of breadcrumbs and parmesan cheese before baking.

Another way to serve them is to mix them with ricotta and goat cheese, plus a lot of herbs. Again, after stuffing, put them back into the oven to warm up - about 15 minutes at 350 degrees. Drizzle with olive oil and grated herbs and enjoy. It's enough to make Peter's Pipers pass on the porridge.

Little Bitty Stuffed Peppers

1 package small red and yellow peppers
1 cup brown rice, cooked and cooled
1 cup fontina cheese
1 egg
salt, pepper
1/4 cup minced parsley

On a cookie sheet or baking pan, drizzle the peppers with some olive oil, then roast them at 425 degrees for 15 minutes.
Cook 1 cup of brown rice (or any kind you like) and let it cool.
Mix with 1 egg, 1 cup fontina cheese, salt, pepper and 1/4 cup minced parsley. Stuff the peppers with a demitasse spoon and bake at 350 degrees until heated through and the cheese is melted - about 15 minutes.
Drizzle with a reduced balsamic glaze if desired (Take about 1/2 cup supermarket balsamic vinegar, 2 T. honey and bring to a boil. Cook until thick, then let it cool.)


Mix 1/2 cup goat's cheese with 1 cup ricotta cheese, one egg, salt, pepper and a big handful of minced fresh thyme and minced parsley. Stuff the peppers, then bake at 350 degrees until the filling is hot.
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  1. Those look delicious and so pretty!



  2. Thanks for sharing, I love "peperoni", have a good weekend Linda...

  3. I adore those peppers, I could gobble all yours up right now Linda! I love your brown rice and fontina version, very healthy,and they look so pretty too. I WILL be making those, and that balsamic glaze just takes them over the top!

  4. I made these with goat cheese and herbs for New Year's Eve. Now I know I will have to make them all over again with brown rice and fontina. The breadcrumb topping is fun also. Maybe I'll make them a third time with the topping and then I'll make them a fourth time...

  5. I have yet to find these petite peppers in my local supermarket, Linda, but I will continue the hunt. I have been wanting to make them since I saw them on Marie's blog. Yours look divine!

  6. I never know what to do with these little guys, now I know! Great idea! I love stuffed peppas.

  7. These look wonderful, Linda. I stuff the miniatures with a sausage mixture that is also very nice. I hope you had a great holiday. Blessings...Mary

  8. They don't sell them over here in England. I've started growing my own now. My problem with growing them is I planted the seeds in the spring and now, in December, 2 are just turning red.

  9. I like the cheese ones most...great little offerings to start a meal.

  10. these would be sweet on the table for lunch with the girls. I've found them at costco here in MT.

  11. If we eat with our eyes first then these pictures are definitely eye candy!! They just look delicious!

  12. I discovered these little cuties in my grocery store about a year ago. I too was drawn to them because they were little but have kept buying them because we love them grilled and drizzled with balsamic. I can't wait to try them stuffed!

  13. Thanks for helping preserve authentic Italian food! Here is the Cannolo Award for you :)

  14. Wow Linda! I love this, truly inspiring. Got to bookmark it. Thank you :)

  15. I love your little bitty stuffed peppers. I'm making them for my next dinner party.

  16. I love these peppers and buy them in Costco all the time. I like to eat them raw as a snack, dipping them in hummus as I eat them. I'll have to try stuffing them one day as you did!

  17. I love these little babies...yours look delicious Linda!

  18. I've seen those colorful little peppers in the market but haven't bought them because I didn't know what to do with them. They truly look delicious, Linda.

  19. These looks delicious. I like the idea of using fontina cheese.