Italian Stuffed Peppers Recipe | Vegetarian Times Skip to main content

Italian Stuffed Peppers

Lillian Kayte, a retired food writer from Gainesville, Fla., used to develop recipes for VT (such as her famous Thanksgiving No-Turkey ‘Turkey’, featured in November 1995). We were stoked when she recently shared this recipe for stuffed peppers, which makes great finger food at parties.



Ingredient Line: 
8 4-inch Cubanelle or Italian frying peppers
Ingredient Line: 
1 ¾ cups coarse breadcrumbs
Ingredient Line: 
1 medium onion, finely chopped (1 ½ cups)
Ingredient Line: 
1 medium tomato, peeled, seeded, and chopped (1 cup)
Ingredient Line: 
⅓ cup flax oil
Ingredient Line: 
3 Tbs. finely chopped black olives
Ingredient Line: 
3 Tbs. toasted pine nuts or walnuts
Ingredient Line: 
3 Tbs. red wine vinegar
Ingredient Line: 
2 Tbs. small capers, drained
Ingredient Line: 
2 Tbs. chopped raisins
Ingredient Line: 
1 Tbs. chopped fresh parsley
Ingredient Line: 
1 tsp. salt
Ingredient Line: 
1 tsp. sugar


1. Preheat oven to 400°F.

2. Slice peppers lengthwise, and remove seeds and ribs. Set aside.

3. Combine remaining ingredients in large bowl. Divide mixture among peppers. Arrange peppers, stuffing side up, in single layer in baking dish. Bake 10 to 12 minutes, or until just tender. Serve warm or at room temperature.

Nutrition Information: 

3 g
Total Fat: 
12 g
Saturated Fat: 
1 g
15 g
0 mg
435 mg
3 g
6 g
Serves 8

Comments on this Recipe

Amazing! Taste just like when I was a child. My guests loved this recipe and asked me to pass it along! Delish!

I would definitely like to try this recipe. I am changing the oil though. If flax oil was to used to make it healthier, someone missed the mark. Flax oil in not to be heated. If it's Italian, just use olive oil as it has a higher heating point and is also healthy. Sounds delish!