Stuffed peppers

Stuffed peppers

40 min
Luxurious and easy-to-cook oven-baked peppers with the taste of the Mediterranean. Serve them with bread and salad as a light meal or as a side dish at a buffet.


  • Set the oven to 225°C.
  • Mix cheese and eggs in a bowl with a mixer until smooth. Wash and cut the peppers in half and remove the stems and seeds.
  • Place the peppers on a baking sheet lined with parchment paper. Divide the cream cheese into the halves and cook in the middle of the oven for approximately 35 minutes.
  • Pour the oil into a saucepan and heat to approximately 140°C. Fry the sage leaves in the oil, a few at a time, for a couple of minutes.
  • Remove the sage and drain on paper towels. Top each pepper half with crispy sage.
  • Serve the peppers with a mixed salad and sourdough bread.

Stuffed peppers

How do you keep stuffed bell peppers from getting soggy?
The sogginess factor usually depends on the type of pepper you choose. Thick-walled bell peppers really stand up to the heat. Another trick is to fill them with rice or another grain that can absorb the juices they release as they cook. Finally, don’t overcook them. Test the pepper with a toothpick or cocktail stick and remove them from heat while they are tender, but still firm. Since the filling is cooked before it goes in, you only need to warm it through.
Should peppers be cooked before you stuff them?
No. Cooked peppers are too soft to stuff. Stuff them while they are raw, bake them in the oven, and remove them when they are tender, but still firm. The filling is cooked first, but the pepper itself goes into the oven raw.
How can you tell if stuffed peppers are done?
If the filling is warm and they are tender enough to be pierced with a toothpick, they are done.


Red peppers
White cheese block
400 g
Sourdough bread
4 slices
Mixed green salads
Sage leaves
½ bundle
Rapeseed oil, for frying
300 ml

Stuffed peppers: a versatile, festive dish

Stuffed peppers just might be the most versatile dish you have ever tried. Make a batch for your next dinner party, brunch, or Saturday afternoon with the kids.

How to vary your stuffed peppers

Peppers can be stuffed with any type of melting cheese and seasoned with almost any herbs. They can also be filled with meat, couscous, quinoa or other grains, other types of vegetables, or perhaps the most classic filling of all – seasoned rice. Just remember grains need to be cooked before they are stuffed into the raw peppers.

Stuffed peppers as hors d'oeuvres

Stuffed peppers of all shapes and sizes add colour, flavour, and fun to your hors d’oeuvres table. If you want finger or fork food that’s easy to eat, even when you are standing up, choose a smaller variety, or cut the peppers into bitesize pieces before you fill and bake them.

Serving suggestions

Large bell peppers stuffed with rice, cheese, beans, couscous, quinoa, or other grains make a simple and special dish for your vegetarian guests. And they are easy to adapt. Add some sautéed chicken or beef for your meat-eating friends, and you have a main dish that’s suited to everyone. A crunchy salad and some fresh, warm bread on the side makes the meal complete. Remember to cook your fillings before stuffing them into your raw peppers.