Italian Peperoni Ripieni (Easy Stuffed Peppers Recipe)

 

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.

1. 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.
2. 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.)
3. 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.)
4. 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.)
5. 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)
6. Remove the peppers from the oven. (You may have done this already.)
7. 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.)
8. 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.)
9. 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.)
10. Cover tightly with foil and bake at 400*F/200*C/gas mark 6 for an additional 20 minutes.
11. Uncover, baste with some of the pan juices and then return to the oven uncovered for a further 5 minutes.
12. 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.

 

Pin this delicious recipe to your Delicious Mains, Italian Food, or Vegetable 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: Serves 2

Author: Marie Rayner

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Remove the peppers from the oven.
7. 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.
8. 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
9. 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.
10. Cover tightly with foil and bake at 400*F/200*C/gas mark 6 for an additional 20 minutes.
11. Uncover, baste with some of the pan juices and then return to the oven uncovered for a further 5 minutes.
12. Serve warm.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com   

 Thanks so much for visiting! Do come again! 

 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.