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Overhead view of golden Neapolitan stuffed peppers with visible capers and olive flecks in the crumb filling.

Neapolitan Stuffed Peppers with Breadcrumb and Capers

Bell pepper halves baked with a breadcrumb, caper, olive and anchovy filling until soft and golden.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Antipasto
Cuisine: Italian (Neapolitan)
Calories: 420
Ingredients Method Notes

Ingredients
  

For the peppers
  • 4 bell peppers, mixed red and yellow (about 200 g each); halved lengthwise through the stem, seeds and ribs removed
For the breadcrumb caper filling
  • 150 g dry breadcrumbs, coarse from day-old bread, pulsed in a food processor
  • 3 tbsp capers rinsed and roughly chopped
  • 60 g black olives, pitted Gaeta or Kalamata, chopped
  • 4 anchovy fillets finely chopped
  • 2 garlic cloves minced
  • 3 tbsp flat-leaf parsley chopped
  • 40 g pecorino romano, grated
  • 80 ml extra virgin olive oil divided
  • 1/2 tsp dried oregano
  • 1/4 tsp salt just a pinch, the filling is already salty from capers, olives and anchovy
  • black pepper to taste
  • 60 ml water for the bottom of the pan

Method
 

  1. Heat the oven to 180C/350F and line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment paper.
  2. 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.
  3. In a mixing bowl, combine the breadcrumbs, capers, olives, anchovy, garlic, parsley, pecorino, oregano, salt and pepper.
  4. 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.
  5. Spoon the filling into the pepper halves, mounding it slightly over the top of each one.
  6. Drizzle the remaining 40 ml olive oil over the filled peppers and pour the 60 ml water into the bottom of the pan.
  7. 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.
  8. 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.