Peperoni in Teglia alla Napoletana

Yellow Peppers with Capers


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

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 garlic cloves, sliced
  • 15 ml/1 tbsp tomato paste
  • 7.5 ml/1 ½ tsp salted capers, rinsed and chopped
  • 3 anchovy fillets, preserved in oil, drained and chopped
  • sea salt
  • salad and bread, to serve (optional)


  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 ml/3 tbsp water and pour over the peppers.

  3. Season, then stir. Cover and simmer for 25 minutes, until the peppers are soft.
  4. Mix the capers and anchovies together, then stir them into the peppers. Cover and leave to stand for 3 minutes before serving warm with salad and bread. Alternatively, serve cold.