Peperoni Ripieni
Peppers stuffed with breadcrumbs, olives, capers and tomato and baked for 45 minutes until soft and lightly charred.
Photograph credit: Peperoni ripieni by Marcuscalabresus (uploader) · CC BY-SA 3.0 · Wikimedia Commons · this resized copy is shared under the same licence
Peperoni Ripieni: Step by Step
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Heat the oven to 190°C / 375°F. Halve the peppers through the stalks and remove the seeds.
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Fry the breadcrumbs in 2 tablespoons of the oil for 4 minutes until golden.
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Mix the crumbs with the olives, capers, tomatoes, garlic, parsley, Parmesan and salt.
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Pack the halves with the filling and set in a tin with 4 tablespoons of water and the remaining oil.
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Bake for 45 minutes until the peppers are soft. Rest for 10 minutes.
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Keep an Eye on These
- Toast the crumbs in oil first.
- Do not overpack the filling.
- Add a little water to the tin to stop it catching.
If You're Missing Something
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
The Short Version
Peperoni ripieni just means stuffed peppers, and the Italian way uses no rice and no mince: the filling is breadcrumbs, olives, capers and tomato. It is the kind of dish that smells of the Mediterranean as soon as the oven door opens.
Halve the peppers through the stalk, keeping the stalk for looks, and remove the seeds. Fry the breadcrumbs in olive oil until golden, which stops the filling going to paste. Toast the crumbs before they go in the peppers, since they only brown in the oven if they are already oily. Mix with chopped olives, capers, tomato, garlic, parsley and Parmesan.
Pack the halves, set them in a tin with a little oil and water and bake at 190°C / 374°F for about 45 minutes, until the peppers are soft and the edges are charred. Rest them for 10 minutes. They are as good at room temperature as hot, and can be made the day before, which makes them a good dish for a buffet.
To Go With It
Crusty bread · Green salad · Grilled fish
Storing Leftovers
Keeps for 3 days in the fridge. Serve warm or at room temperature.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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