Easy Skillet Stuffed Peppers – Quick, easy, deliciously cheesy stuffed peppers prepared on the stove top.
Can’t be bothered with parboiling the peppers? Does browning the stuffing for peppers have your eyes rolling? Don’t want to deal with baking bell peppers in the oven for forever?
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‘Suuuup? Happy Happy Day, everyone! If you’re day ain’t goin’ quite as planned, crank up the Fight Song by Rachel Platten, then go and duke it out with whoever is giving you grief. The song comes with unforeseen negotiating powers.
In food news: If you’re wondering about my one-skillet, 30-minute-dinner game plan, like you’re curious if I just open up my fridge, pull out a bunch of ingredients and throw them in the pan, you’d be right! Buuuuut, this wasn’t one of those times.
THIS recipe is actually one that my Baba (grandma) used to make for me right around the end of summer, and right before her banana/cubanelle/anaheim peppers turned red. She had all pepper-varieties growing in her garden. Matter of fact, Macedonians have huuuuuge gardens and 3/4 of their garden is always peppers because, Ajvar. ’nuff said.
Of course, Baba Z also made her own urda (ricotta) AND feta cheese, and spices, and clay pots… and tobacco!… and soap! She made everything herself. Impressive, eh? If she was alive today, she’d be bankin’ it on Etsy.
Her cooking though was da bomb, including these stove top skillet stuffed peppers.
While you can probably make these with your eyes closed, allow me to break it down for ya.
Get about 8 banana or cubanelle peppers. Cut the tops off and clean out the seeds. In a bowl, throw together a tub of ricotta, some grated parmesan cheese, green onions, garlic, etc… mix it up, stuff it into the peppers, transfer it all to a hot skillet, turn them peppers over a couple of times, bada bing bada boom, done!
Annnnnd the only thing that I can think of that will make these stuffed peppers better is adding a biiiiiig leafy salad to go with it all. Or a big sirloin steak. Your choice, always.
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- 8 banana or cubanelle peppers
- 1/4 cup vegetable oil
- 1 tub (15-ounces) light ricotta cheese
- 1/2 cup crumbled feta cheese
- 1/4 cup grated parmesan cheese
- 2 green onions , sliced into thin rounds, white and light green parts, only
- 3 garlic cloves , minced
- 1/2 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley
- salt and fresh ground pepper , to taste
- Sprinkle of salt for each pepper (optional)
Wash the peppers; cut the tops off and remove all the seeds. Set aside.
In a mixing bowl, combine ricotta cheese, feta cheese, parmesan cheese, green onions, garlic, thyme, parsley, salt and pepper; mix until smooth and well combined.
Using a butter knife, fill the peppers with the cheese mixture.
Heat oil in a cast iron skillet. *Use enough oil to cover the bottom of the skillet, and come-up about 1/8-inch on the sides of the skillet.
Add peppers to skillet; cook the peppers over medium-low heat, turning occasionally, until the peppers are blistered all over and the filling is piping hot and melting; about 8 to 10 minutes. Depending on the size of your skillet, you will have to cook the peppers in batches.
Remove from heat.
Transfer peppers to a serving plate.
Sprinkle peppers with salt.