Stuffed Italian peppers

    35 min

    Small, pickled Italian peppers, called papacelle, are stuffed with olives, capers and anchovies to make a delicious Italian starter or party nibble. These stuffed peppers are typically served at Christmas time, as antipasto. If you can't find them, you can make this dish with normal peppers and simply bake them for longer.

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    Serves: 4 

    • 1kg Italian papacelle or mixed peppers
    • 300g stale Italian crusty bread
    • 100g green olives, pitted and chopped
    • 100g Italian black olives, pitted and chopped
    • 1 handful capers
    • 3 or 4 anchovies in oil, drained
    • 1 sprig parsley, chopped
    • salt and black pepper, to taste
    • 3 tablespoons extra virgin olive oil or as needed

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 C / Gas 4. Lightly oil a baking dish.
    2. Gently remove stems and seeds from the peppers keeping them whole. If using papacelle (Neapolitan whole pickled peppers), rinse and drain upside down on kitchen roll.
    3. Soak the bread in water for a few minutes; squeeze to remove any excess water and crumble the bread in a bowl. Add olives, capers, anchovies, parsley, salt, black pepper and 3 tablespoons extra virgin olive oil or as needed to make a soft mixture.
    4. Stuff the peppers with the mixture. Transfer peppers into the baking dish, arranging them tightly so they stay upright. Drizzle oil on top of peppers.
    5. Bake in the preheated oven for 20 minutes (or longer if using normal peppers), or until the peppers are just starting to soften.
    6. Set peppers aside to cool to room temperature before serving.

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