Peperoni Ripieni Con Pane – Bread Stuffed Peppers

Peperoni Ripieni – Zserghei Public Domain

From Wikipedia, the free encyclopedia.
The peppers, deprived of the stalk and the seeds, but left whole, are stuffed with various types of fillings, including breadcrumbs, minced meat, cheese, olives, capers, salted anchovies, rice. They are seasoned with oil and then baked.
Another widespread preparation concerns round and small peppers (sweet or hot). After a long soaking in white vinegar, they are emptied and stuffed with a filling made of natural tuna, salted anchovies, and capers and then preserved in oil.
Stuffed peppers are common in many countries, with local variations on cooking methods and types of stuffing. In Italy, they are particularly appreciated in the south, where they are consumed, according to the season, cold or hot. Among other areas where this dish is ubiquitous, there are, for example, the Balkans or Latin America, where the area of origin of peppers is located. In many recipes, such as Gemistà (Greece and neighboring countries), peppers can be filled with tomatoes, zucchini, or other vegetables.

Ingredients for Peperoni Ripieni Con Pane

8 bell peppers, small sized
3 tbs. olive oil
2 cups breadcrumbs
2 cloves garlic
3 salted anchovies
1 oz. capers
2 oz. green olives

How to make the Peppers Stuffed with Bread:

Clean the peppers; remove the stem and the seeds. Prepare stuffing with 1 1/2 tbs. Oil, breadcrumbs, parsley chopped with garlic, anchovies, capers, and olives. Stuff the peppers without packing them too tightly, place them in a baking pan, pour over the remaining oil and bake for about one hour at 400°F.

Serves 4

Regional Recipe from Campania

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Enrico Massetti was born in Milan, Italy.
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