Baked Stuffed Red and Yellow Peppers

Peperoni Ripieni al Forno


Preparation info

  • Difficulty


  • Serves


Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

These savory stuffed peppers make a great side dish or vegetarian meal. Because they are served at room temperature, they are also perfect for a buffet.


  • 1 slice white sandwich bread
  • 2 tablespoons whole milk
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 8 ounces ripe tomatoes
  • 10 Niçoise olives
  • 4 ounces medium-aged pecorino cheese
  • 8 basil leaves
  • 1 tablespoon extra virgin olive oil, plus a little for the baking dish
  • Salt


  1. Preheat the oven to 350°F on the regular bake setting.
  2. Trim the crust from the bread and put the bread in a small bowl with the milk.
  3. Cut the peppers lengthwise in half, then core, seed, and peel them.
  4. Peel the tomatoes, remove the seeds, cut into ¼-inch dice, and put them in a medium bowl. Cut the flesh of the olives away from the pits, chop, and add to the tomatoes. Cut half of the pecorino cheese into ¼-inch dice and add to the bowl. Chop the basil and put it in the bowl. Squeeze the bread in your hand to get a smooth pulp and add it to the bowl. Add the olive oil, season with salt, and thoroughly mix all the ingredients.
  5. Coat the bottom of a baking pan with olive oil and place the pepper halves in the pan. Divide the filling among the 4 pepper halves. Thinly slice the remaining pecorino cheese and top the stuffed peppers with it. Bake until the cheese begins to brown and the peppers are quite tender, about 1 hour. Serve warm or at room temperature.


You can make the peppers 1 to 2 days ahead and keep them in the refrigerator. Bring them to room temperature or reheat them in the oven or microwave before serving.