Stuffed Pepper Halves

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

My mother-in-law is one of my favorite cooks. This is her recipe for the best stuffed peppers in the world.


  • 1 12-ounce loaf day-old Italian or French bread
  • 4 cups warm water
  • 6 bell peppers (red, green, and yellow)
  • 5 large cloves garlic, finely chopped
  • ¼ cup finely chopped fresh Italian flat-leaf parsley
  • 1 medium zucchini, cut up into ¼-inch dice
  • 6 large mushrooms (button and shiitake), thinly sliced
  • 1 small onion, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper
  • 1 egg or egg substitute, lightly beaten
  • 1 cup hot water


  1. Preheat the oven to 400°F. Cut the bread into 10 pieces. Place the bread in a large bowl. Pour 4 cups of warm water over the bread. Using your hand, push the bread to the bottom of the bowl so that it will soften as it absorbs the warm water. Set aside for 5 minutes. Drain the bread in a colander. Squeeze out as much water as you can, pushing down on the bread. Turn the drained bread into a large bowl.
  2. Cut ¼ inch off the top of each pepper. Mince the top pieces (discard the stems) and add them to the bread. Cut each pepper in half. Remove and discard the seeds and soft ribs from each pepper half. Set aside. Add the garlic, parsley, zucchini, mushrooms and onion to the bread. Toss well to mix. Drizzle the olive oil over the bread mixture. Add the oregano, salt, and pepper to taste. Add the eggs. Toss well to combine.
  3. Divide the filling among the pepper halves, mounding as necessary. Place the pepper halves in a large roasting pan. Pour the hot water around (not over) the peppers. Cover tightly with foil. Bake for 45-60 minutes until the peppers are fork-tender.