If you're looking for a comforting Italian dish that feels rustic, honey, and full of bold Mediterranean flavour, these Peperoni Ripieni are exactly the kind of recipe you will want to make again and again. Inspired by classic Neapolitan Cooking, each pepper is stuffed with a rich mixture golden fried mushrooms, juicy cherry tomatoes, briny capers and olives, creamy mozzarella, and toasted bread that soaks up every drop of those flavours.
The peppers bake until tender and lightly wrinkled, nestled in a simple tomato passata that keeps everything moist and delicious. Scalable, satisfying, and practically a complete meal on their own, these stuffed peppers are the perfect blend of comfort and tradition. Ideal for weeknights, Sunday dinners, or for sharing with someone you love.
There is this couple on YouTube that I like to watch. He's American and she is Italian (from Italy). Their channel is called Pasta Grammar. They live in Italy and cook some fabulous Italian Food. I was watching one of their videos the other day and was immediately inspired to want to cook what they were cooking. Stuffed vegetables. They did three kinds. Stuffed tomatoes, stuffed peppers and stuffed zucchini. They all looked fabulously tasty.
I picked up the ingredients to do the stuffed peppers yesterday and then I cooked them for Eileen and I today. I did have to make a few alterations to the recipe. I couldn't get any eggplant, which was okay because Eileen really doesn't like eggplant anyways, so I used Chestnut mushrooms, which worked beautifully.
I also didn't have any anchovies, so added a bit of extra parmesan for some additional saltiness. Over all, though I was able to get pretty much everything required, using one each of a yellow and a red bell pepper. I thought maybe some Worcestershire sauce, but then decided against it as I felt it might be a bit too tangy.
In any case we were both really pleased with the end results. The flavour of these was fabulous. Their was just enough saltiness and some tang from both the olives and the capers. It almost reminded me a bit of a Puttanesca sauce but without any chilies.
This version would make a good vegetarian meal for two people. With lovely flavours. They were hearty and delicious. I hope you will be tempted to give them a go!
🍅💕INGREDIENTS NEEDED
TO MAKE
PEPERONI RIPIENI🍅💕
Pretty simple ingredients. There are a few extra bits such as capers and Kalamata olives. Altogether these things fit together to make a very delicious vegetable dish.
- 2 large bell peppers
- 10 large chestnut mushrooms, wiped clean and quartered
- Olive oil
- salt and pepper
- 25 cherry tomatoes, cut in half
- 1 clove of garlic, peeled and crushed
- 2 TBS capers
- 10 Kalamata olives, pitted and chopped
- 2 to 3 fresh basil leaves, torn
- 1 large slice of rustic white bread, cubed
- 3 1/2 ounces (100g) Mozzarella cheese, cut into cubes
- Grated Parmesan Cheese, to taste
- tomato passata
- freshly ground black pepper
🍅💕INGREDIENTS NOTES🍅💕
Bell Peppers
Large bell peppers act as natural edible "pots" to hold the filling. Baking them first softens them and deepens their sweetness, making them sturdy enough to hold a generous filling.
Chestnut Mushrooms
The original recipe used eggplant, but I couldn't get any at my local shops when I went so I used chestnut mushrooms instead. They worked beautifully.
Cherry Tomatoes
Halved cherry tomatoes, sauté down into a bright juicy base. They add acidity and sweetness, helping the filling to stay moist and flavourful.
Capers
Capers bring a salty, briny pop that cuts through the richness of the other ingredients.
Kalamata Olives
Chopped olives add bold Mediterranean flavour and a meaty bite. Their natural saltiness complement the other ingredients.
Fresh Basil
Torn basil leaves add fragrance and freshness, lifting the heavier elements of the stuffing.
Sturdy Homestyle Bread
Cubed bread is toasted until crisp, giving the stuffing body and texture. It absorbs the tomato juices, creating a rustic, hearty feel.
Mozzarella Cheese
Chopped mozzarella melts into the filling, giving it a creamy richness.
Parmesan Cheese
This adds a sharp, nutty flavour. Do grate your own if possible.
Tomato Pasatta
Just a shallow layer in the base of the dish helps to keep the peppers moist as they cook and creates a simple flavourful sauce for serving.
Extra Virgin Olive Oil
Used throughout the recipe - for frying, sauteing, toasting, and drizzling. Olive oil ties all the flavours together with its fruity richness.
Garlic
A single clove is used to perfume the tomatoes, adding a subtle warmth without overpowering the dish.
Salt and Black Pepper
Seasoning is added thoughtfully, especially since there are already a few salty ingredients such as the olives and capers.
🍅💕HOW TO MAKE PEPERONI RIPIENI🍅💕
These only look complicated. They are really very easy to make.
- Preheat your oven to 400*F/200*C/ gas mark 6. Wash your peppers. Slice the tops off, scoop out the ribs and seeds, discarding them. Replace the tops and place the peppers on a baking sheet. (If your peppers won't stand up you can trim a thin bit from the bottom.) Roast in the oven for 20 minutes, until they become slightly tender, with a few wrinkles.
- While they are roasting make the stuffing. Heat a TBS of olive oil in a large skillet over medium-high heat. Add the mushrooms. Cook, without stirring, until they begin to catch. Cook until browned all over, stirring occasionally. Scoop out to a bowl lined with paper towel to drain. Set aside. (Mushrooms can really absorb a lot of oil, that's why I like to sear them before agitating them. Agitating them too much releases lots of water as well.)
- Add another splash of olive oil the the skillet and heat over medium high heat. Sauté the bread cubes until golden brown on all sides. Scoop out and set aside. (Keep an eye on it so that it doesn't burn.)
- Add another TBS of olive oil the to pan and heat over medium heat. Add the cherry tomatoes and garlic to the pan. Sauté until the tomatoes start to wrinkle and release their juices. (The original recipe removed the garlic. I didn't because mine was in small bits.)
- Add the fried mushrooms, capers, olives and basil. Season lightly. Toss in the bread cubes and cubes of mozzarella. Add a generous grating of Parmesan cheese. Toss everything together. (The cheeses will probably start to melt)
- Remove the peppers from the oven. (You may have done this already.)
- Pour a small quantity of passata into the bottom of a baking dish large enough to hold the two peppers, about 1/2 inch thick. Drizzle a bit of olive oil on it and stir. (This will create a simple sauce.)
- Rub the insides of the peppers with a bit of olive oil and season lightly. Stuff your peppers equally with the bread, tomato, cheese mixture. Sprinkle with additional Parmesan and a drizzle of olive oil. (There will probably be too much stuffing.)
- Replace the caps on top. Set them into the baking dish on top of the passata. (If there is any extra stuffing you can scatter it around them.)
- Cover tightly with foil and bake at 400*F/200*C/gas mark 6 for an additional 20 minutes.
- Uncover, baste with some of the pan juices and then return to the oven uncovered for a further 5 minutes.
- Serve warm.
🍅💕HINTS AND TIPS FOR SUCCESS🍅💕
Choose the right peppers
Use large, sturdy bell peppers so that they stand upright easily in the dish. Baking them briefly first helps them to soften slightly, making them easier to fill and ensuring that they cook evenly.
Fry the mushrooms properly
Make sure you heat is high enough to fry your mushroom so they crisp and brown rather than steam. Drain well and lightly salt.
Let the tomatoes break down
Cook the cherry tomatoes until they release plenty of juice. This creates the saucy base that keeps the stuffing moist and flavourful. Don't rush this step. The juices are essential.
Balance the salt
Some of the ingredients are quite salty so taste the mixture before adding more.
Toast the bread well
The toasted bread cubes add structure and soak up the tomato juices. Make sure they are nicely browned on all sides.
Stuff generously
Fill the peppers right to the top - the mixture settles slightly as it bakes, and a generous fill ensures every bite is hearty and satisfying.
Don't skip the tomato passata base
This shallow layer keeps the peppers moist and creates a lovely sauce to spoon over when serving.
🍅💕FREQUENTLY ASKED QUESTIONS🍅💕
CAN I PREPARE THE PEPPERS AHEAD OF TIME?
Yes, you can pre-bake the peppers until they are slightly tender and wrinkled, then cool and store them before stuffing.
HOW CAN I KEEP THE STUFFING FROM BECOMING TOO SALTY?
Taste before adding extra salt - there are already some salty ingredients being used, so be judicious.
CAN I USED A DIFFERENT CHEESE OTHER THAN MOZZARELLA?
You can use any mild melting cheese. Provolone or Fontina also work well.
WHY IS TOMATO PASSATA ADDED TO THE BOTTOM OF THE DISH?
It keeps the peppers moist, adds flavour, and helps them to stand upright.
HOW CAN I TELL WHEN THE PEPPERS ARE FULLY COOKED?
After the final bake, the peppers should be tender, the tops lightly browned and the stuffing hot and melty.
IS THIS RECIPE EASY TO SCALE UP FOR A FAMILY DINNER?
Absolutely. The recipe is designed to scale easily and each pepper is practically a full meal.
🍅💕A FEW OTHER VEGETABLE RECIPES TO ENJOY🍅💕
We love our vegetables in this house. Here are a few other recipes that we enjoy!
WINTER VEGETABLE GRATIN - This tasty gratin is pure cold-weather comfort. A warm, bubbling bake filled with tender root vegetables like celeriac, swede, carrots, parsnips, and potatoes. Everything is par-boiled gently until just tender, then bathed in a simple cream sauce, infused with garlic and mustard for a subtle depth. A golden, buttery Parmesan, Crumb and Herb topping crisps up beautifully in the oven.
BUTTERED VEGETABLES WITH CHEESE & RICE - This comforting skillet dish turns simple "end-of-the-week" vegetables into something truly satisfying. Tender cabbage, broccoli, cauliflower, and onion are gently sauteed in butter until golden and flavourful, then folded together into warm cooked rich for heartiness. A splash of cream and a handful of strong melty cheese bring everything together into a creamy savoury tumble or vegetables and grains that feels both thrifty and indulgent.
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Yield: Serves 2
Peperoni Ripieni
Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M
A delicious stuffed vegetable dish, with roasted peppers, stuffed with a delicious mix of cubed and fried mushrooms, crispy cubes of bread, cherry tomatoes, kalamata olives, capers, basil and cheese.
Ingredients
- 2 large bell peppers
- 10 large chestnut mushrooms, wiped clean and quartered
- Olive oil
- salt and pepper
- 25 cherry tomatoes, cut in half
- 1 clove of garlic, peeled and crushed
- 2 TBS capers
- 10 Kalamata olives, pitted and chopped
- 2 to 3 fresh basil leaves, torn
- 1 large slice of rustic white bread, cubed
- 3 1/2 ounces (100g) Mozzarella cheese, cut into cubes
- Grated Parmesan Cheese, to taste
- tomato passata
- freshly ground black pepper
Instructions
- Preheat your oven to 400*F/200*C/ gas mark 6. Wash your peppers. Slice the tops off, scoop out the ribs and seeds, discarding them. Replace the tops and place the peppers on a baking sheet. Roast in the oven for 20 minutes, until they become slightly tender, with a few wrinkles.
- While they are roasting make the stuffing. Heat a TBS of olive oil in a large skillet over medium-high heat. Add the mushrooms. Cook, without stirring, until they begin to catch. Cook until browned all over, stirring occasionally. Scoop out to a bowl lined with paper towel to drain. Set aside.
- Add another splash of olive oil the the skillet and heat over medium high heat. Sauté the bread cubes until golden brown on all sides. Scoop out and set aside.
- Add another TBS of olive oil the to pan and heat over medium heat. Add the cherry tomatoes and garlic to the pan. Sauté until the tomatoes start to wrinkle and release their juices.
- Add the fried mushrooms, capers, olives and basil. Season lightly. Toss in the bread cubes and cubes of mozzarella. Add a generous grating of Parmesan cheese. Toss everything together.
- Remove the peppers from the oven.
- Pour a small quantity of passata into the bottom of a baking dish large enough to hold the two peppers, about 1/2 inch thick. Drizzle a bit of olive oil on it and stir.
- Rub the insides of the peppers with a bit of olive oil and season lightly. Stuff your peppers equally with the bread, tomato, cheese mixture. Sprinkle with additional Parmesan and a drizzle of olive oil
- Replace the caps on top. Set them into the baking dish on top of the passata. If there is any extra stuffing you can scatter it around them.
- Cover tightly with foil and bake at 400*F/200*C/gas mark 6 for an additional 20 minutes.
- Uncover, baste with some of the pan juices and then return to the oven uncovered for a further 5 minutes.
- Serve warm.
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If you are craving a homemade dessert that's quick, comforting, and filled with warm autumn flavour, this 3-ingredient Apple Spice Cake is the kind of recipe you will want to keep close. It starts with a simple spice cake mix and a can of apple pie filling, creating a moist, fragrant cake that smells just like apple pie as it bakes - without any of the fuss or extra steps.
With only a few minutes of prep and a soft, sliceable texture thanks to the eggs, this is one of those dependable, no-fail desserts you can whip up anytime you need something sweet, cozy and easy.
This is a recipe that I have had in my Big Blue Binder for a very long time. This was something I had made a few times for my kids when they were growing up. Simple, quick and easy to make. I always had the ingredients in the larder which made it a dessert that was easy to throw together at the last minutes on a busy day when I didn't have a lot of time.
The local Walmart had spice cake mixes on offer a few weeks ago and I remembered this easy cake and so I picked one up. I thought it would be a nice dessert to have here in the house when Eileen got home from the hospital.
It couldn't be easier to make. Three simple ingredients . . . a spice cake mix, a tin of apple pie filling (which was on offer this week!) and some eggs are all it takes. The batter is really thick and you might despair that it is actually going to turn into a cake, but don't worry, it will turn into a beautiful cake. Soft and moist and loaded with lovely autumn flavours.
I did dust it with some icing sugar, thinking that it would dress it up a bit. I suppose you could make a cinnamon drizzle glaze icing for over the top if you wished. It would taste really good. A coffee icing drizzle glaze would also be nice.
We enjoyed it as is, simply cut into squares and topped with some vanilla ice cream, but softly whipped heavy cream would also be very nice. You could lightly spice it with some cinnamon if you wanted to.
This simple cake made for the perfect homecoming and reminded us of days gone by. A beautiful remembrance.
🍏🍰INGREDIENTS NEEDED TO MAKE
THREE INGREDIENT APPLE SPICE CAKE🍏🍰
Three simple ingredients, nothing more, nothing less.
- 1 box of spice cake mix
- 1 can (21oz/595g) apple pie filling
- 3 large eggs, lightly beaten
🍏🍰INGREDIENTS NOTES🍏🍰
Spice Cake Mix
The spice cake mix does all the heavy lifting here. It already contains cinnamon, nutmeg and warm autumn spices that make the cake smell like apple pie as it bakes. Because the mix is pre-balanced, there's no need to add extra seasoning or fuss with measuring. It gives the cake its structure and that beautiful, cozy flavour.
Apple Pie Filling
This is your moisture, sweetness and apple goodness all in one. The tender apple slices melt into the batter, keeping the cake incredibly soft and giving it that nostalgic apple-dessert feel. The filling also replaces the oil and water you would normally use to make a cake, making the recipe simpler and richer.
Eggs
The eggs bind everything together and help the cake bake up with a true cake texture - soft, sliceable, and not mushy like a dump cake. They give the batter lift and stability, making the finished cake easy to cut and serve. I used large eggs.
🍏🍰HOW TO MAKE THREE INGREDIENT APPLE SPICE CAKE🍏🍰
Nothing could really be easier.
- Preheat your oven to 350*F/180*C/gas mark 4. Butter a 9 by 13 inch baking dish. (I also lined the bottom of mine with some baking paper.)
- Whisk the cake mix and the eggs together until well combined. (I used my hand mixer for this.) The mixture should be smooth and lump free, but will be very thick. (This is as it should be.)
- Stir in the apple pie filling, combining well. (You can chop the apples up a bit with a pastry blender if you wish.)
- Spread the batter evenly in the prepared baking dish. (I use the back of a metal spoon to spread it out.)
- Bake in the preheated oven for 30 to 35 minutes. It will be done with the top springs back when lightly touched and a toothpick inserted in the center comes out clean. (Mine took about 40 minutes, but my pan was slightly smaller.)
- Let cool and enjoy, cut into squares. A dollop of whipped cream or a scoop of ice cream on top is very nice.
🍏🍰HINTS & TIPS FOR SUCCESS🍏🍰
Use a spice cake mix for the best flavour
The spice cake already has cinnamon and warm spices built in, so your cake comes out beautifully flavoured without adding anything extra.
Beat the eggs first
This helps the batter come together smooth, and gives the cake that soft slceable texture instead o a dump-cake feel.
Stir gently
Fold the apple pie filling in with a light hand so you keep those lovely cinnamony apple pieces intact - they make the cake extra moist and delicious.
No water needed
The apple pie filling provides all the moisture, so don't add water even if the cake mix box suggests it. The batter will be thick, but that is just right.
Check doneness with a toothpick
Every oven is a little bit different, so start checking around the 30 minute mark. I the toothpick comes out clean, your cake is ready.
🍏🍰FREQUENTLY ASKED QUESTIONS🍏🍰
DO I NEED TO ADD WATER TO THE CAKE MIX?
No, the apple pie filling provides all the moisture this cake needs. The batter will be thick, but bake up perfectly soft and delicious.
CAN I USE A YELLOW CAKE MIX INSTEAD OF A SPICE CAKE MIX?
Yes, you can, but add some cinnamon or pumpkin or apple spice mix to boost the flavours. You can also use my homemade spice cake mix, see recipe notes.
DO I HAVE TO ADD EGGS?
Yes, the eggs help to bind the batter and give the cake a true cake texture rather than a cobbler or dump-cake feel.
CAN THIS BE MADE AHEAD OF TIME?
Yes. It stores well in the refrigerator for 4 to 5 days, and can be served cold, room temperature, or gently warmed. It also freezes beautifully for two to three months.
IS THIS THE SAME AS APPLE DUMP CAKE?
No, dump cakes usually skip the eggs and have a looser, cobbler-like texture. This recipe bakes into a soft, sliceable cake.
CAN THIS BE BAKED IN A LOAF TIN?
Yes, it can be baked as a loaf, although I have not personally done so. Use the loaf-tin timing on the cake box and check early for doneness.
CAN I CHOP THE APPLES SMALLER?
Yes, some bakers prefer smaller apple pieces. Pop the filling into a bowl and use a pastry cutter to gently break them down without turning them into mush.
CAN I ADD RAISINS OR WALNUTS?
Yes, you can add a few. They will give extra texture without affecting the bake too much.
🍰A FEW OTHER APPLE CAKE RECIPES TO ENJOY🍰
Tis the season! Here are a few other apple cake recipes that you might also enjoy!
AUTUMN APPLE CAKE WITH TOFFEE GLAZE - All that we love about Autumn baked into one beautiful dessert. Tender, moist, and filled with plenty of freshly grated Pink Lady apples for natural sweetness and richness. Once cooled, it's crowned with a glossy homemade toffee glaze that drips down the sides like pure caramel. To make it really special, add crisp, honey-kissed candied apple slices to the top. A simple touch that turns this cake into a stunning showstopper.
IRISH APPLE CAKE - An old favorite cake that is beautifully simple, old-fashioned and filled with tender slices of sweet-tart apple folded into a lightly spiced, soft crumb. A buttery base, juicy apple center, and crisp cinnamon-kissed streusel topping come together to create a dessert that feels humble, comforting, and timeless in the most delicious way. Every bite is moist, warmly spiced, and absolutely irresistible.
Pin this delicious recipe to your Delicious Desserts or Cake recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Make one 9 by 13 inch cake
Three Ingredient Apple Spice Cake
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
Three simple ingredients, one very delicious cake.
Ingredients
- 1 box of spice cake mix
- 1 can (21oz/595g) apple pie filling
- 3 large eggs, lightly beaten
Instructions
- Preheat your oven to 350*F/180*C/gas mark 4. Butter a 9 by 13 inch baking dish. (I also lined the bottom of mine with some baking paper.)
- Whisk the cake mix and the eggs together until well combined. (I used my hand mixer for this.) The mixture should be smooth and lump free, but will be very thick.
- Stir in the apple pie filling, combining well.
- Spread the batter evenly in the prepared baking dish.
- Bake in the preheated oven for 30 to 35 minutes. It will be done with the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Let cool and enjoy, cut into squares. A dollop of whipped cream or a scoop of ice cream on top is very nice.
Notes
You can make your own spice cake mix:
Whisk together 3 1/2 cups (469g) cake flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 cups (340g) granulated sugar, 1/2 cup (85g) soft light brown sugar. Whisk in 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp each grated nutmeg and cloves.
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If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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