Italian stuffed capsicums

Italian stuffed capsicums feature a savory filling of prosciutto, garlic, mozzarella, and fresh vegetables. This easy-to-make dish is baked until golden and bubbly, offering a delicious blend of flavours in each bite.

04 Dec 2025
Cook time 55 min
Prep time 10 min

Ingredients:

1/3 cup red pepper
1 tomato
3 slices prosciutto
2 garlic cloves
1 tbsp olive oil
1 cup mozzarella cheese

Italian stuffed capsicums are a delightful and savory dish that combines the rich flavors of prosciutto, garlic, and mozzarella cheese with the fresh taste of tomatoes and red pepper. This recipe offers a delicious way to enjoy a variety of ingredients in a single, easy-to-make meal.

Instructions:

1. Prepare the Capsicums:
- Preheat your oven to 375°F (190°C).
- Slice the tops off the capsicums and remove the seeds and membranes. Set aside the capsicums and caps.

2. Prepare the Filling:
- In a medium skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about 1 minute, being careful not to burn it.
- Add the chopped red pepper and cook for another 2-3 minutes until it softens.
- Stir in the diced tomato and chopped prosciutto. Cook for another 2-3 minutes until everything is well combined and warmed through.
- Remove the skillet from heat and let the mixture cool slightly.
- Stir in 3/4 of the shredded mozzarella cheese, mixing until well combined. Season with salt and pepper to taste.

3. Stuff the Capsicums:
- Place the capsicums in a baking dish, standing upright.
- Generously stuff each capsicum with the prepared filling, pressing down to pack the mixture tightly.
- Sprinkle the remaining mozzarella cheese on top of each stuffed capsicum.

4. Bake the Capsicums:
- Place the tops back on the capsicums.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the capsicums are tender and the cheese is golden and bubbly.

5. Garnish and Serve:
- Remove the capsicums from the oven and let them rest for a few minutes.
- Garnish with fresh basil leaves if desired and serve warm.

Italian stuffed capsicums are not only visually appealing but also packed with flavor. By following this recipe and incorporating the tips provided, you'll create a dish that's sure to impress your family and friends. Enjoy the rich combination of melted mozzarella, savory prosciutto, and fresh vegetables in every bite.

Italian stuffed capsicums FAQ:

What is the baking time for stuffed capsicums?

Bake the stuffed capsicums for 30 minutes covered with aluminum foil. Then, remove the foil and bake for an additional 10-15 minutes, until the capsicums are tender and the cheese is golden and bubbly.

How can I tell when the stuffed capsicums are done?

The capsicums are done when they are tender and can be pierced easily with a fork. The cheese should be melted and lightly browned on top.

Can I make substitutions for the prosciutto?

Yes, you can substitute prosciutto with cooked bacon or a vegetarian option like sautéed mushrooms or spinach for a similar flavor and texture.

What is the best way to store leftover stuffed capsicums?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat in the oven until warmed through.

What type of capsicums should I use for this recipe?

You can use bell peppers of any color for this recipe, but red, yellow, or orange capsicums are recommended for their sweetness and flavor.

Cooking Tips:

- Preheat the oven to 375°F (190°C) for optimal cooking temperature.

- For a more flavorful dish, roast the capsicums for 10 minutes before stuffing them.

- Chop all ingredients finely to ensure even cooking and distribution of flavors.

- Mix in some fresh herbs like basil or oregano for added Italian flavor.

- Use a baking dish that snugly fits the stuffed capsicums to keep them upright during baking.

Nutrition Facts

4 Servings
Calories 100kcal
Protein 10g
Carbohydrates 3.21g
Fiber 0.69g
Sugar 1.70g
Fat 8g

Italian stuffed capsicums