Peppers Abbruzzese

Peperoni Abbruzzese

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 18 long green peppers, or 150 g/5 oz peppers per person
  • 4 cloves garlic, finely chopped
  • 6 small red chillies, seeded and finely chopped (less can be used)
  • tablespoons dried oregano
  • salt and freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil


    Wash the peppers and cut them in half lengthwise. Remove the seeds and white veins. Scatter the finely chopped garlic and seeded chilli in the hollows of the peppers. Sprinkle over the dried oregano, and season with salt and pepper. Dribble over the olive oil and bake in a preheated oven 180°C/350°F/gas 4 for 10–12 minutes. Serve hot or at room temperature.