Peperoni ripieni
Peperoni ripieni, from above
VegSouthern Italy

Peperoni ripieni

Sweet peppers stuffed with garlicky crumbs, capers, olives and pecorino, baked until slumped and sticky.

60 minTime
11 gProtein each
mildSpice
Stuffed peppers2 chapters · 1 min read

Make it your way

Grandma's wayBread, capers, olives, pecorino.
The original
395kcalsame
11 gproteinsame
7 gfibresame
60minutessame

Peperoni ripieni.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Red bell pepper (red capsicum, red pepper)4 large red or yellow peppers
Breadcrumbs1¼ cups, coarse, from stale bread
Olive oil4 tbsp
Garlic3 cloves, chopped
Capers1½ tbsp
Black olivesa handful, chopped
Pecorino Romano½ cup, grated
Tomato2, chopped
Flat leaf parsleya handful
Basil leavesa few leaves
Saltto taste
Black peppera pinch

Method

4 steps
  1. 1Cut tops off the peppers and scoop out seeds.
  2. 2Toast breadcrumbs in half the oil with garlic until golden.
  3. 3Mix crumbs with capers, olives, pecorino, tomato, herbs, salt and pepper.
  4. 4Fill the peppers, replace tops, drizzle with oil and bake at 190C for 40 to 45 minutes.
Serve it like this

Serve one pepper per person, warm or at room temperature, with juices spooned over and bread alongside.

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Make it a meal

What goes with Peperoni ripieni: a bread or rice, a side, something to drink and something sweet.

Bread or rice Focaccia genovese50 min
Bread or rice Pizza bianca40 min
With a main Pasta e ceci60 min
On the side Peperonata40 min
On the side Pear and gorgonzola salad15 min
To drink Virgin bellini8 min
Something sweet Panna cotta20 min
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