Peperoni Ripieni

Name: Peperoni Ripieni (Stuffed Peppers)
Yield: For 6
Cuisine: Italian
Ingredients: 3 large yellow or red peppers, or a mixture of both; 1 tbsp finely chopped black olives; 1 tbsp salted capers, soaked in water for 10 minutes and then drained; 300 g (10½ oz) fresh breadcrumbs; 3 large yellow or red peppers, or a mixture of both; salt and pepper; 125 ml (4 fl oz) olive oil; salt and pepper; 1 garlic clove, very finely chopped; 3 large tomatoes, peeled, deseeded and finely diced; 4 anchovy fillets, finely chopped; 2 tbsp coarsely chopped flat-leaf parsley

Stuffed Peppers

Preparation info

For
6

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This way of preparing peppers, and also aubergines and courgettes, is typical of the South. With a few variations, this is how they are cooked in Naples.

Ingredients

3 large yellow or red peppers, or a mixture of both
300 g (10½ oz) fre

Europe
Italy
Naples
Fish course
Side dish
Pescatarian
Mediterranean

Method

Preheat the oven to 180°C/350°F/gas 4. Cut the peppers in half and discard the seeds.

Soak the breadcrumbs in enough water to cover and then squeeze out the excess liquid. Mix with the capers, olives, tomatoes, garlic, parsley, anchovies, half the olive oil and salt and pepper