Grandma’s Italian Stuffed Peppers (Bread & Cheese Filling)

There are recipes that feed your stomach, and then there are recipes that feed your soul. This one falls into the second category. These Italian stuffed peppers aren’t filled with rice and ground beef like you might expect. Instead, they’re cubanelle frying peppers packed with a simple, savory stuffing of bread, Parmesan cheese, oregano, garlic, eggs, and crushed tomatoes.

This recipe has deep roots. It’s a variation of Lou’s Grandma Concetta’s peppers – straight from Italy to America, carried on through family dinners. Every time Lou takes a bite, it brings him right back to his grandmother’s kitchen. Recently, when I brought some over to Lou’s brother Rob’s house, his eyes lit up the second he tasted that bread stuffing. That’s the magic of food – it can carry us back in time with just a bite.

 

Yield: 12 peppers
Prep Time: 20 minutes
Cook Time: 45–60 minutes
Total Time: 1 hour 15 minutes
Difficulty: Easy

Nutrition (per serving): 255 cal | 31g carbs | 11g protein | 9g fat | 5g sugar

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ingredients

• 12 cubanelle frying peppers
• 1 loaf white bread, torn
• 2 cloves garlic, minced
• 2 tbsp oregano
• 1 ½ cups Parmesan cheese
• 1 ½ cups crushed tomatoes
• 2 eggs
• 2 tbsp olive oil (plus lots more for baking)
• Salt & pepper

directions

 

1. Prepare the Peppers

 

• • Slice the tops off the peppers.

• • Carefully remove seeds and insides without tearing the skins.

• • With a sharp knife, cut a tiny slit in the bottom of each pepper – this keeps the stuffing from pushing out while baking.

• • Set aside.

 

2. Make the Stuffing

 

• • In a large bowl, tear the bread into small chunks.

• • Add Parmesan, garlic, oregano, salt, and pepper.

• • Mix in the eggs and olive oil with your hands.

• • Slowly add crushed tomatoes until the mixture becomes moist, soft, and holds together (like a thick stuffing).

• • Taste and adjust seasoning – add more garlic, cheese, or salt if needed.

 

3. Assemble the Peppers

 

• • Preheat oven to 400°F (200°C).

• • Gently stuff each pepper with the bread mixture, pushing the filling down inside with your fingers.

• • Arrange the peppers on their sides in a large baking dish (use two dishes if needed, so they aren’t crowded).

• • Drizzle olive oil into the dish so it seeps under the peppers (not over the tops).

 

 

4. Bake

 

• • Place the dish on the middle rack.

• • Bake for 15 minutes, then carefully turn the peppers.

• • Repeat this process 2–3 more times, baking and turning every 15 minutes, until all sides are soft and slightly golden (about 45–60 minutes total).

• • Be careful not to burn – the peppers should be tender, not charred.

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recipe notes and variations

 

 

• • Meat lovers: Swap in ground beef, sausage, or even Lou’s meatball recipe for the filling.

• • Rice option: Add cooked rice to the bread stuffing for a heartier dish.

• • Pepper swaps: Try bell peppers – green, red, even purple varieties work beautifully.

• • Family touch: The stuffing will puff out a bit during cooking – that’s normal (and delicious!).

 

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Why You’ll Love These Italian Stuffed Peppers!

 

Authentic family recipe – passed down from Lou’s Italian grandma.

Unique stuffing – no meat, no rice, just bread, cheese, tomatoes, and herbs.

Comfort food at its best – tender peppers, golden stuffing, rich flavors.

Customizable – add sausage, rice, or even try with different peppers.

These peppers are warm, soft, garlicky, cheesy, and full of love. They’re not just a recipe – they’re a kiss from Grandma.