Stuffed Sweet Peppers

From "Food for Friends" by Fran Warde.

Long, thin, sweet Cubanelle peppers are best for this dish/ However, if they are't in season, ordinary bell peppers can be used, though a little extra filling may be needed, as they tend to be larger.


  • 4 Cubanelle peppers, halved lengthwise and seeded
  • 8 oz mushrooms, coarsely chopped
  • 5 oz mozzarella cheese (drained if necessary), cut into large dice pieces
  • 2 garlic cloves, chopped
  • 3 Tbsp olive oil
  • 3 oz olives (stuffed with anchovies are best), chopped
  • 1/2 Tbsp paprika
  • Sea salt and fresh ground black pepper


  1. Lightly oil a baking tray.
  2. Put pepper halves skin-side-down onto the oiled baking tray.
  3. Put mushrooms, mozzarella, garlic, oil, olives and paprika into a bowl.
  4. Add salt and pepper to taste and mix well.
  5. Spoon mixture into the peppers. Cook near top of preheated oven at 350F for 30 minutes.
  6. Serve hot or warm.

Yields 4 servings.

Posted on June 1, 2015 and filed under vegetables.