Peperoni Imbottiti

Stuffed Peppers

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

The success of this wonderful Campanian speciality depends upon the sweetness and juicy texture of the peppers in the summertime. They must be red and yellow and carefully singed over a naked flame to remove all the outer transparent skin.

An alternative to this filling can be made with small pasta shapes boiled until soft, then dressed with olive oil, capers, chopped anchovies and olives.