Parmesan-Crusted Peppers (Parmasenli Biber Pane)

I love capsicums (peppers) and these are a real treat with the parmesan on the outside. Parmesan-crusted peppers is a great side dish to any dinner meal, these are easy and tasty – who doesn’t love a bit of parmesan? Admittedly, I think the longer, thinner Charleston peppers work better as they tend to hold the crust better, but you could experiment with any types of capsicums.

parmesan-crusted peppers

Parmesan-crusted peppers ingredients:

  • 4 red capsicums (peppers)
  • 4 Charleston peppers (capsicums)
  • Vegetable oil for fying

For crust:

  • 1 egg
  • 3/4 cup of grated parmesan
  • ½ cup of plain flour
  • ½ cup of bread crumbs
  • Salt


  1. Wash and dry the capsicums, and pierce lengthways with a knife 1-2 times each.
  2. Beat the egg in a bowl.
  3. Mix the flour, breadcrumbs and parmesan together in another bowl. Season with salt.
  4. First, dip the peppers into the egg wash, then coat with parmesan and bread mixture.
  5. Cook in vegetable oil until cooked through and golden brown.
  6. Transfer to paper towel after cooking to absorb any excess oil from frying.