Olive Magazine
Romano peppers filled with aubergine and breadcrumb stuffing

Stuffed peppers (peperoni ripieni)

Published: August 5, 2015 at 7:40 am
  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 6 sharing

This recipe is vegetarian, but the peppers would also be delicious stuffed with meat. You can eat these peppers warm or cold or as antipasti. The recipe was taken from Sharing Puglia: Simple, Delicious Food From Italy's Undiscovered Coast (£25, Hardie Grant).

  • Vegetarian

Try these stuffed peppers, then check out our halloumi-stuffed peppers, vegetarian stuffed peppers and couscous-stuffed peppers.


  • ½ onion,   diced
  • 1 clove garlic, crushed
  • olive oil
  • 4 romano peppers
  • 1 small aubergine, peeled and diced
  • 4 plum tomatoes, diced
  • 1 tbsp capers
  • a handful pitted black olives
  • (or veggie alternative) 2 tbsp of grated pecorino
  • 25g dried breadcrumbs
  • 100ml tomato passata


  • STEP 1

    Heat the oven to 190C/fan 170/gas 5. In a frying pan over medium heat, fry the onion and garlic in 5 tbsp olive oil for 5 minutes.

  • STEP 2

    Dice one of the peppers and add it to the pan with the aubergine, stirring every 2 minutes until the vegetables have softened (about 10 minutes). Add the tomato, capers, olives and a little pecorino, then season to taste with salt and pepper. Cook for a further 3 minutes, then sprinkle a handful of breadcrumbs into the pan and stir well.

  • STEP 3

    Cut the remaining 3 peppers in half, remove the seeds and stuff them with the filling. Put some tomato passata in the base of a rectangular baking dish and put the stuffed peppers on top in one layer. Spoon on the rest of the passata, sprinkle with the remaining breadcrumbs, and drizzle with olive oil.

  • STEP 4

    Cook the peppers, uncovered, in the oven for 45 minutes. Check after 20 minutes and add more passata, or a little hot water, to the base of the pan if the liquid has dried up. Serve hot, warm or at room temperature.


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