Stuffed Bell Peppers

stuffed bell peppers

Stuffed Bell Peppers

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traditional second course Italian
By Massimo Porcelli Serves: 4
Prep Time: 40 minutes Cooking Time: 40 minutes Total Time: 1 hour 20 minutes

Stuffed Bell Peppers is one of my favorite recipes. I really like stuffing vegetables with a rich and succulent filling and, in fact, this is a custom of Italian Cooking: tomatoes, courgettes, aubergines, artichokes and peppers become chests that contain greedy treasures to be discovered


  • Bell Peppers 3 per person if small - 1 per person if big
  • Soft Bread 5 big slices
  • Parmigiano Cheese 50 g (freshly grated)
  • Capers a handful
  • Anchovies 1 fillet
  • Garlic a clove
  • Parsley a bunch (leaves and stems)
  • Egg 1
  • Extra Virgin Olive Oil
  • Salt



Break up the fresh (sandwich) bread with your hands directly into the blender glass. If you use stale bread, remove the crust and soften the crumb in a little warm milk. Squeeze very well


Season the bread with a handful of capers, an anchovy, a clove of garlic, a bunch of parsley (leaves and stems), 2 tablespoons of freshly grated Parmigiano Cheese and an egg. Salt lightly and blend. If the mixture is too dry, add a little oil. If it is too liquid, add more bread and blend again


Wash the peppers, cut the hat (which you will use to close) and remove seeds and white filaments inside. Drizzle with a drizzle of oil and add a pinch of salt


Fill the peppers with the filling, with the help of a teaspoon, and press it well so that it is also distributed to the bottom. The filling will tend to swell during cooking, so it is important to fill the peppers until 3/4 of the way.


As the peppers are stuffed, cover them with their caps, distribute them in a well-spaced row on a baking sheet. Season with more oil and salt and bake at 170 ° / 340 F for about 20 minutes. Turn the peppers carefully and cook for another 20 minutes or until they are well cooked and slightly "scorched"


Stuffed Bell Peppers that I love the most are the ones presented in this very simple recipe, where bread is the main ingredient. Many recycled recipes, in fact, involve the use of stale bread, which would otherwise be wasted, to create the filling in combination, depending on the season, with many different condiments from olives to anchovies, from cheese to salami, which must all have a strong flavor and a pungent taste.

ingredients: bell peppers, parmigiano cheese, capers, anchovies, egg, bread, parsley, garlic

For this recipe I used beautiful “baby” bell peppers that have the advantage of being “finger food”  and are ideal for a late summer dinner standing. If you have a BBQ, roast peppers for a super outcome

You can use stale bread, which must first be softened in a little milk, or fresh white (sandwich) bread, like the one you see in this photo, soft and delicate

The filling is ready

Always add an egg to the dough to make it more consistent

stuffing the peppers with the filling

The filling tends to swell during cooking: fill the peppers 3/4 of the way, pressing the filling well towards the bottom so that it does not come out

stuffed bell peppers come out from the oven

hese peppers should be left to rest for at least one night so that they flavor perfectly. I prepare them one day for the other and serve them at room temperature

close up of a bell pepper

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