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Peperoni imbottiti napoletani are bell peppers halved and packed with a breadcrumb and caper filling, then baked until the peppers turn soft and the tops go golden at 180C/350F. It’s a Naples pantry dish built from what’s already in the cupboard: stale bread, olives, anchovy, capers, a hard cheese.
I make this when peppers are cheap and the fridge needs clearing out. The filling comes together in one bowl in about 10 minutes, no cooking required before it goes into the oven.
The result is a soft, sweet pepper shell wrapped around a filling that’s salty from capers and anchovy, sharp from pecorino. Serve two halves as a main with crusty bread, or one half as part of an antipasto spread.
This version skips raisins and pine nuts to keep the flavor cleaner and more savory, though I’ve noted that variation below for anyone who wants the traditional sweet-salty version.
Why You’ll Love This Recipe
- Uses stale bread and pantry staples, nothing exotic
- One bowl filling comes together in 10 minutes flat
- Bakes hands-off while you set the table
- Works as antipasto, side dish, or light main
Ingredient Notes
- bell peppers: Pick peppers with flat bottoms so they sit level in the pan. Mix red and yellow for color and a slight difference in sweetness.
- breadcrumbs: Use coarse, dry breadcrumbs, not fine store-bought powder. Day-old bread pulsed in a food processor gives the best texture.
- capers: Rinse capers well if they’re packed in salt to cut the sharpness. Nonpareil capers in brine work fine too.
- black olives: Gaeta olives are traditional in Naples, but any oil-cured or brined black olive works. Pit them before chopping.
- anchovy fillets: Anchovy melts into the filling and adds savoriness rather than a fishy taste. Swap in 1 tsp anchovy paste if fillets aren’t on hand.
- pecorino romano: Pecorino brings a sharp, salty edge to the crumbs. Parmesan works as a milder substitute.
- extra virgin olive oil: Use a decent olive oil since it flavors both the filling and the pan juices underneath the peppers.
Neapolitan Stuffed Peppers with Breadcrumb and Capers
Ingredients
Method
- Heat the oven to 180C/350F and line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment paper.
- Halve the bell peppers lengthwise through the stem. Scoop out the seeds and ribs with a small spoon and arrange the halves cut side up on the pan.
- In a mixing bowl, combine the breadcrumbs, capers, olives, anchovy, garlic, parsley, pecorino, oregano, salt and pepper.
- Add 40 ml of the olive oil and mix with a fork until the crumbs are evenly moistened and hold together when pressed, like wet sand.
- Spoon the filling into the pepper halves, mounding it slightly over the top of each one.
- Drizzle the remaining 40 ml olive oil over the filled peppers and pour the 60 ml water into the bottom of the pan.
- Bake for 35 to 40 minutes, rotating the pan halfway through, until the peppers are tender enough for a knife to slide in easily and the tops are golden brown.
- Rest the peppers for 5 minutes on the pan, then transfer to plates and spoon any pan juices over the top before serving.
Notes
- Rinse capers if salt-packed to control the final saltiness of the filling.
- Choose peppers with flat bottoms so they sit upright in the pan.
- Don't skip the water in the pan or the edges will scorch before the peppers soften.
- Filling should hold together when pressed, like wet sand, not crumbly or dry.
Tips for Success
- Salt the filling lightly at first since capers, olives, anchovy and pecorino already carry plenty of sodium.
- Press the filling into each pepper half firmly so it holds together instead of crumbling out when sliced.
- Add a splash of water to the pan before baking so the peppers steam slightly and don’t scorch at the edges.
- Check doneness by piercing the pepper flesh with a knife; it should slide in with almost no resistance.
- Let the peppers rest 5 minutes out of the oven so the filling sets before you cut into them.
Variations
- Add 2 tbsp raisins and 1 tbsp toasted pine nuts to the filling for the traditional sweet-salty Neapolitan version.
- Swap pecorino for provolone del monaco if you want a stretchier, milder finish in the filling.
- Use small round peppers or friggitelli instead of halved bells for bite-sized antipasto portions.
Storage and Reheating
Peperoni imbottiti keep well in the fridge for 3-4 days in an airtight container. The filling actually tastes better the next day, once the flavors settle into the pepper flesh.
Reheat in a 160C/320F oven for 12-15 minutes, uncovered, until warmed through and the tops re-crisp slightly. A microwave works in a pinch but leaves the top soft instead of crisp.
Freeze the baked peppers for up to 2 months in a sealed container. Thaw overnight in the fridge before reheating in the oven the same way.
Serving Suggestions
Peperoni imbottiti napoletani work as a light main with crusty bread to catch the pan juices, or cut into smaller pieces for an antipasto platter alongside cured meats and marinated vegetables.
I like them next to a simple green salad dressed with lemon and olive oil to cut through the richness of the pecorino and anchovy.
For a full Neapolitan-style spread, pair with a bowl of orecchiette or a light vellutata as a first course before the peppers arrive at the table.
FAQ
Why did my peperoni imbottiti turn out soggy on the bottom?
Soggy bottoms usually mean too much liquid pooled in the pan or peppers that released extra water while baking. Use a splash of water, not a flood, and bake on parchment so the peppers don’t sit in their own juices. Draining watery pepper halves briefly on paper towel before stuffing also helps.
Can I use panko instead of regular breadcrumbs for the filling?
Yes, panko works, though it makes a lighter, less compact filling than coarse dry breadcrumbs. Add about 1 extra tablespoon of olive oil so the panko binds and doesn’t dry out in the oven. The top will bake crisper but the filling feels a bit less rustic.
Can I stuff the peppers ahead and bake peperoni imbottiti the next day?
Yes, stuff the pepper halves, cover and refrigerate up to 24 hours before baking. Bake straight from the fridge, adding about 5 extra minutes since the peppers start cold. Hold off on the final olive oil drizzle until just before they go in the oven.
What goes well with Neapolitan stuffed peppers besides bread?
A simple green salad with lemon and olive oil balances the salty filling well. Orecchiette or a light vegetable vellutata makes a good first course if the peppers are the main event. A glass of dry white wine, like Falanghina, also works with the anchovy and capers.
Are peperoni imbottiti napoletani gluten free?
Not as written, since the filling relies on breadcrumbs made from wheat bread. Swap in gluten-free breadcrumbs or gluten-free bread pulsed in a food processor and the dish becomes gluten free with no other changes needed. Double-check that your pecorino and anchovy brands don’t add gluten-based fillers.
What’s the difference between peperoni imbottiti and peperoni ripieni?
Both names describe stuffed peppers, but peperoni imbottiti is the term used more in Naples and southern Italy while peperoni ripieni is used broadly across Italy, often with a meat or rice filling. This breadcrumb-caper version is the lighter, meatless Neapolitan style typical of cucina povera.