Peperoni Ripieni Molisani
Sweet red and yellow peppers stuffed with rustic breadcrumbs, capers, parsley, and aged caciocavallo cheese, baked in olive oil.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Baking dish
- •Mixing bowl
- •Chef knife
- •Cutting board
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 22 g
- carbs
- 36 g
- fibre
- 5 g
- protein
- 11 g
- calories
- 380 kcal
Instructions
- 1
Preheat the oven to 190 degrees C.
- 2
Slice each pepper in half lengthwise, leaving the stem split in half to hold the shape.
- 3
Remove and discard the seeds and white inner membranes from each half.
- 4
In a large bowl, combine the breadcrumbs, grated caciocavallo, capers, minced garlic, parsley, and diced tomatoes.
- 5
Pour 40 ml of olive oil into the breadcrumb mixture, tossing well until evenly moistened.
- 6
Season the stuffing lightly with salt and freshly ground black pepper.
- 7
Rub the insides of the pepper halves with a pinch of salt.
- 8
Spoon the stuffing loosely into each pepper half without packing too tightly.
- 9
Grease a wide baking dish with 20 ml of olive oil and arrange the peppers in a single layer.
- 10
Drizzle the remaining 20 ml of olive oil generously over the tops of the stuffed peppers.
- 11
Bake for 40 to 45 minutes until the peppers are tender and the breadcrumb topping is golden and crisp.
- 12
Rest for 10 minutes before serving warm or at room temperature.
Chef's tips
Do not compress the filling too tightly, or the breadcrumbs will turn dense rather than light and crisp. Choose firm, flat-bottomed peppers so they sit steadily in the baking dish without spilling.
Ingredient substitutions
- caciocavallo → aged provolone or pecorino romano, though pecorino is saltier
- salted capers → capers in brine, drained and rinsed
Storage
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat uncovered in an oven preheated to 170 degrees C for 10 to 12 minutes to crisp the crust.
Common mistakes to avoid
- •Packing the bread stuffing too hard, making the centres doughy and heavy.
- •Skipping the caper rinse, which leaves the stuffing overly salty.
- •Baking at too high a temperature, which burns the crumb before the pepper softens.
Serving suggestions
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