Peperoni Imbottiti Lucani
Plump sweet peppers filled with seasoned stale breadcrumbs, salted capers, black olives, and savoury pecorino, baked gently in olive oil until succulent and soft.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Baking dish
- •Large mixing bowl
- •Chef's knife
- •Cutting board
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 22 g
- carbs
- 44 g
- fibre
- 5 g
- protein
- 11 g
- calories
- 420 kcal
Instructions
- 1
Preheat your oven to 180C (160C fan).
- 2
Scoop out the white inner pith and seeds from each pepper cavity.
- 3
Place the coarse stale breadcrumbs into a large mixing bowl.
- 4
Add the chopped olives, rinsed capers, grated pecorino, minced garlic, and chopped parsley.
- 5
Pour in half the olive oil and warm water, then season lightly with salt and pepper.
- 6
Mix well with your hands until the breadcrumbs are moist and clump gently together.
- 7
Spoon the stuffing loosely into each pepper without packing it down hard.
- 8
Place the stuffed peppers upright in an oiled baking dish.
- 9
Fit the reserved pepper tops back on and drizzle generously with the remaining olive oil.
- 10
Bake for 40 to 45 minutes until the pepper skin is wrinkled, tender, and slightly browned.
- 11
Rest for 10 minutes before serving warm or at room temperature.
Chef's tips
Do not compress the filling inside the peppers, as the breadcrumbs need room to steam and stay tender. Durum wheat bread gives a far better, richer crumb than white sandwich bread.
Ingredient substitutions
- Pecorino di Filiano → aged Pecorino Romano or Canestrato Pugliese
- Ferrandina black olives → Gaeta or Kalamata black olives
Storage
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in an oven set to 160C for 10 minutes or enjoy at room temperature.
Common mistakes to avoid
- •Overpacking the cavity, which creates a dense, soggy centre instead of a light stuffing.
- •Skipping the caper rinse, which can make the dish aggressively salty.
- •Baking at excessively high heat, burning the tops before the pepper walls soften.
Serving suggestions
Cooked Peperoni Imbottiti Lucani?
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