Peperoni Ripieni (Stuffed Peppers) Recipe

Olivetto Ristorante & Wine Bar
About: This is a classic recipe from Italy. There are many ways to prepare and cook the peppers, here is how they do it at Olivetto Ristorante & Wine Bar.

Recipe Info

Restaurant: Olivetto Ristorante & Wine Bar | San Diego

Servings: 4
Prep Time: 45 minutes
Cuisine: Italian
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (28)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (15)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (2)
Vegetarian: Yes



Cut off the pepper tops, leaving on the stems.

Mix the anchovies with the capers, pecorino, parsley, breadcrumbs and garlic.

Add just enough oil to make a moist texture.

Taste and adjust seasoning, if necessary, then use it to fill the peppers.

Replace the lids and use 2 toothpicks to keep each lid firmly in place.

Heat the remaining oil and fry the peppers until soft and tender.


4 each Juicy Peppers, any color 2 each Salted anchovies, dried, boned, and finely chopped 1 Tbsp. Salted capers, rinsed and dried 1 Tbsp. Grated Pecorino cheese 2 Tbsp. Chopped fresh parsley 4 Tbsp. Breadcrumbs 2 each Cloves of Garlic, chopped 20 fl. oz. Extra Virgin Olive Oil to taste Salt


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