Peperoni in Teglia alla Napoletana

Yellow Peppers with Capers

Preparation info
  • Serves


    • Difficulty


Appears in
The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This is one of those dishes that brings together the colours, flavours and textures of the food of southern Italy absolutely perfectly. It is best eaten at room temperature, with green salad, bread and chilled white wine.


  • 4 yellow bell peppers
  • 60 ml/4 tbsp olive oil
  • 2</


  1. Halve the bell peppers and remove the seeds and membranes. Cut each one into four pieces.

  2. Heat the oil in a pan and fry the garlic until browned. Add the peppers. Dilute the tomato paste with 45