Peperoni ripieni – Neapolitan stuffed peppers
Ingredients
Metric
Imperial
Peperoni ripieni
- 1 aubergine, diced into 1cm cubes
- 50ml of extra virgin olive oil
- 100g of stale bread, such as ciabatta or focaccia, crusts removed, torn into crumbs
- 8 anchovies, in oil
- 7g of garlic, sliced (1 large clove or 2 small)
- 4 peppers, use a mix of colours
- 20g of capers, roughly chopped
- 30g of black olives, (pitted) roughly chopped
- 25g of pine nuts, toasted
- 30g of Parmesan, grated
- 75g of mozzarella cheese, diced into 1cm cubes
- 1 egg
- 1 handful of parsley, chopped
- 1 handful of basil, chopped
- flaky sea salt
- pepper
SAVE RECIPE
Method
1
Dice the aubergines and fry off in the olive oil until golden. Remove from the pan and place in a bowl with the breadcrumbs
2
In the same pan, add the anchovies with some of their oil, and the sliced garlic. Stir until the anchovies have melted into a delicious paste and the garlic is soft, then add to the bowl along with the capers, olives, pine nuts, both cheeses and the egg. Season with salt and pepper and stir well to combine
3
Preheat the oven to 180°C/gas mark 4
4
Slice off the tops of the peppers and carefully cut out the seeds and white pith using a small knife
5
Equally divide the stuffing between the peppers and place in an ovenproof dish. Drizzle with a little oil and sprinkle with flaky salt and pepper. Bake for around 25 minutes, or until the peppers are nicely roasted and the stuffing is piping hot
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