Peperoni Imbottiti
Sweet bell peppers stuffed with rustic breadcrumbs, salty anchovies, Gaeta olives, and capers, baked until tender and collapsing.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 385 kcal
Equipment
- •Ceramic baking dish
- •Frying pan
- •Mixing bowl
- •Chef's knife
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 385 kcal
- fat
- 21 g
- carbs
- 38 g
- fibre
- 5 g
- protein
- 10 g
- calories
- 385 kcal
Instructions
- 1
Preheat the oven to 190°C (170°C fan).
- 2
Cut the tops off the peppers and remove all inner seeds and pale ribs.
- 3
Heat two tablespoons of olive oil in a frying pan over medium heat.
- 4
Add the minced garlic and chopped anchovies, stirring until the anchovies melt into a smooth paste.
- 5
Add the torn bread, tossing for three minutes until lightly toasted and fragrant.
- 6
Transfer the warm bread to a bowl and stir in the olives, capers, parsley, and pecorino romano.
- 7
Season with black pepper and add one tablespoon of olive oil so the mixture binds slightly.
- 8
Spoon the savoury bread filling loosely into each hollow pepper shell without compacting it.
- 9
Place the stuffed peppers upright in a lightly oiled baking dish and set their sliced tops back on.
- 10
Drizzle the outside of the peppers evenly with the remaining olive oil.
- 11
Bake for 45 minutes until the pepper skins blister, brown, and collapse softly.
- 12
Rest the peppers for at least twenty minutes before serving warm or at room temperature.
Chef's tips
Choose blocky peppers that can stand upright easily in your baking dish. Do not pack the breadcrumbs tightly into the cavities, as the filling needs room to expand while absorbing pepper juices.
Ingredient substitutions
- Gaeta olives → Kalamata or any brine-cured black olive
- pecorino romano → caciocavallo or Parmigiano Reggiano
- salt-packed anchovy fillets → anchovy fillets packed in olive oil, drained
Storage
Store cooled peppers in an airtight container in the refrigerator for up to 3 days.
Reheating
Serve at room temperature or warm gently in an oven preheated to 150°C for 10 minutes.
Common mistakes to avoid
- •Tamping down the bread filling too firmly, which results in a dense and stodgy centre.
- •Serving straight from the oven when scalding hot, which masks the subtle flavours of the capers and olives.
Serving suggestions
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