Peperoni Ripieni – Neapolitan Stuffed Peppers is a traditional Italian dish made with sweet bell peppers stuffed with a flavorful mixture of breadcrumbs, cheese, herbs, and sometimes anchovies or olives. This peperoni ripieni recipe from Naples creates a delicious combination of savory filling and tender roasted peppers. It is often served as a side dish, appetizer, or light vegetarian meal.
Origin of Peperoni Ripieni
Peperoni Ripieni originates from Naples in southern Italy, where home cooks often prepare stuffed vegetables using simple pantry ingredients. This dish reflects the Mediterranean tradition of turning fresh vegetables into hearty meals using breadcrumbs, olive oil, garlic, and cheese.
Why It’s Loved
Peperoni Ripieni – Neapolitan Stuffed Peppers are loved for their rich Mediterranean flavor and satisfying texture. The soft roasted peppers pair perfectly with the savory breadcrumb filling, making it a comforting and traditional Italian dish.
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Peperoni Ripieni – Neapolitan Stuffed Peppers
4
servings15
minutes30
minutes220
kcalIngredients
4 bell peppers
1 cup breadcrumbs
½ cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp olive oil
2 tbsp chopped parsley
¼ cup chopped olives (optional)
2 anchovy fillets, chopped (optional)
Salt and pepper to taste
Directions
- Preheat oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds.
- In a bowl, mix breadcrumbs, Parmesan cheese, garlic, parsley, olive oil, olives, and anchovies.
- Season the mixture with salt and pepper.
- Stuff the filling into the prepared peppers.
- Place the peppers in a baking dish.
- Drizzle a little olive oil on top.
- Bake for 25–30 minutes until the peppers are tender and the filling is golden.
- Let cool slightly before serving.
Notes
- Serving Suggestion: Serve warm with fresh bread or a side salad.
- Tip: Add mozzarella to the filling for a cheesy variation.
- Storage: Store leftovers in the refrigerator for up to 2 days.
