Peperoni Ripieni Piemontesi
Sweet roasted bell peppers filled with a savoury mixture of tuna, salted capers, anchovies, and breadcrumbs. A classic Piedmontese antipasto.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Baking dish
- •Mixing bowl
- •Chef knife
- •Cutting board
- •Fork
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 20 g
- carbs
- 18 g
- fibre
- 4 g
- protein
- 21 g
- calories
- 340 kcal
Instructions
- 1
Preheat the oven to 190 degrees C (170 degrees C fan).
- 2
Lightly grease a large baking dish with olive oil.
- 3
Slice the peppers in half lengthways through the stem, scooping out the seeds and white ribs.
- 4
Flake the drained tuna into a mixing bowl using a fork.
- 5
Add chopped anchovies, rinsed capers, garlic, parsley, grated Grana Padano, and breadcrumbs to the bowl.
- 6
Stir in the beaten egg, two tablespoons of olive oil, salt, and black pepper until well combined.
- 7
Fill each pepper half generously with the tuna mixture, smoothing the top lightly.
- 8
Arrange the stuffed peppers in the baking dish and drizzle with the remaining olive oil.
- 9
Bake for 35 to 40 minutes until the peppers are tender and the stuffing is lightly browned.
- 10
Remove from the oven and let cool to lukewarm or room temperature before serving.
Chef's tips
Rinse salted capers and anchovies well in cold water to prevent the filling from becoming overly salty. This dish develops a richer flavour if made a few hours in advance and served at room temperature.
Ingredient substitutions
- canned tuna in olive oil → minced veal or pork lightly sautéed with onion
- grana padano → parmigiano reggiano
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Bring to room temperature naturally or warm gently in a 160 degrees C oven for 10 minutes.
Common mistakes to avoid
- •Parboiling the peppers beforehand, which makes them waterlogged and mushy.
- •Serving the dish piping hot straight from the oven rather than letting the flavours settle at room temperature.
- •Failing to rinse the capers and anchovies, leading to an overwhelmingly salty filling.
Serving suggestions
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