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Peperoni Ripieni di Pane
author
Maricruz Avalos Flores
4
stuffed peppers
Peperoni ripieni, also known as bread stuffed peppers, is a traditional Sicilian dish made by filling bell peppers with a mixture of bread, tomatoes, capers, and herbs, and then baking them.
prep
30
minutes
minutes
cook
50
minutes
minutes
total
1
hour
hour
20
minutes
minutes
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PIN
Ingredients
Cups (US)
-
Metric
▢
4
red bell peppers
(or 8 topepo peppers)
▢
2
medium
tomatoes
(diced)
▢
½
lb
Italian bread
(cut into chunks)
▢
½
cup
sicilian
pecorino
(or parmigiano)
▢
2
Tablespoons
capers
(half chopped and half whole)
▢
2
cloves
garlic
(finely chopped)
▢
1
bunch
of fresh herbs
(basil, parsley, and thyme)
▢
extra virgin olive oil
(as needed)
▢
1 ½
Tablespoons
Italian breadcrumbs
(or Panko crumbs)
▢
salt and pepper
(to taste)
Instructions
Place the bread in a large bowl with plenty of water. Allow to soak for 15 minutes, then squeeze it with your hands to remove excess liquid.
Place soaked bread in a mixing bowl and crumble it with your fingers.
Heat olive oil in a pan over medium heat.
Add to the pan the chopped garlic, herbs, and chopped capers. Cook for half a minute while stirring constantly.
Add tomatoes and season with salt and pepper. Cook for 1 minute, then turn off the heat and remove the pan from the stove.
Once the tomato mixture has reached room temperature add to the bowl with bread along with pecorino cheese and the whole capers.
Mix well for 1-2 minutes or until all ingredients are nicely combined. Set aside.
Trim about 1/2 -inch (1 cm) from the tops of the peppers. Remove the seeds with a knife then place the peppers in a baking dish.
Brush the peppers with olive oil and sprinkle them with a pinch of salt.
Stuff the peppers with the tomato and bread mixture making sure you fill them to the top.
Sprinkle all peppers with the breadcrumbs on top and drizzle them with olive oil.
Cover with the tops of each pepper and bake in a preheated oven at 360°F (180C°) for 30 minutes.
Remove the tops and continue baking for another 10 minutes.
Take them from the oven and place the dish on a cooling rack, allowing the peperoni ripieni to reach room temperature before serving.
Notes
Use day-old Italian bread or similar crusty bread. Avoid using soft bread like dinner rolls that will make the filling too soggy.
You can also add other ingredients to the stuffing to make it flavorful, like chopped olives, oregano, anchovies, or sun-dried tomatoes.
Fill each pepper with the tomato & bread mixture, packing it firmly but not too tightly, as the stuffing may expand during cooking.
Nutrition Information
Serving:
1
stuffed pepper
|
Calories:
549
kcal
|
Carbohydrates:
43
g
|
Protein:
12
g
|
Fat:
38
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
16
g
|
Trans Fat:
0.2
g
|
Cholesterol:
9
mg
|
Sodium:
871
mg
|
Potassium:
554
mg
|
Fiber:
6
g
|
Sugar:
24
g
|
Vitamin A:
4454
IU
|
Vitamin C:
162
mg
|
Calcium:
177
mg
|
Iron:
2
mg
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