Stuffed pepper cutlets
Published on 29 August 2025
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A delicious cutlet variation, soft inside, crisp outside. Add carrots for a complete meal in one batch.
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Ingredients
INGREDIENTS FOR 2 PIECES
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SIDE DISH
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Method
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I wash peppers and air-fry at 200°C for about 20 minutes, turning until skin blackens.
I cover in a bowl for half an hour so steam loosens skin.
I peel and remove stalk and seeds.
I open flat, keeping intact, and season with salt and pepper.
I add ham and well-drained mozzarella slices.
I fold into parcels.
I beat egg with salt and coat.
I breadcrumb, double-coating.
I put in the fryer with oil spray.
I add chopped carrots dressed with oil, salt, pepper, paprika, oregano and garlic powder.
I cook at 180°C about 20 minutes until golden and crisp.
Lovely melting centres.
A normal oven works too.
Original source: https://incucinaconlilly.com/2025/08/29/cotolette-di-peperoni-farcite/