Peperoni Ripieni Abruzzesi
Sweet bell peppers packed with seasoned breadcrumbs, capers, olives, and aged pecorino, then baked slowly until tender. In dialect, they are called paparille arrepine.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Earthenware or ceramic baking dish
- •Large mixing bowl
- •Chef knife
- •Cutting board
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 23 g
- carbs
- 36 g
- fibre
- 4 g
- protein
- 14 g
- calories
- 410 kcal
Instructions
- 1
Preheat the oven to 180C (160C fan).
- 2
Moisten the stale bread with a splash of water, then squeeze it firmly to remove excess moisture.
- 3
Crumble the damp bread into a large mixing bowl.
- 4
Add the grated pecorino, beaten eggs, chopped capers, black olives, minced garlic, parsley, and half the olive oil.
- 5
Mix thoroughly with your hands until a soft, cohesive filling forms, seasoning lightly with salt and pepper.
- 6
Arrange the halved peppers cut-side up in a lightly oiled baking dish.
- 7
Spoon the stuffing generously into each pepper cavity without packing it down too tightly.
- 8
Drizzle the remaining olive oil over the stuffed peppers and add two tablespoons of water to the dish base.
- 9
Bake for 45 minutes until the peppers are tender and the tops turn deep golden brown.
- 10
Cool for at least 15 minutes before serving warm or at room temperature.
Chef's tips
Taste the stuffing mixture before adding salt, as capers, olives, and pecorino already provide substantial seasoning. For the most authentic flavour, choose slightly flat or square peppers that sit evenly in the baking dish without tipping over.
Ingredient substitutions
- Pecorino Abruzzese → Pecorino Romano mixed with Grana Padano in equal parts for a balanced sharpness
- stale crustless bread → coarse, unseasoned dry breadcrumbs moistened with a splash of whole milk
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheating
Reheat gently in an oven preheated to 160C for ten minutes, or bring to room temperature before serving.
Common mistakes to avoid
- •Over-soaking the bread, which makes the stuffing soggy instead of soft and crumbly.
- •Packing the filling too densely into the peppers, preventing the heat from cooking it evenly.
Serving suggestions
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