Peppers stuffed with bread: the typical Sicilian recipe simple and tasty

I bread stuffed peppers they are a traditional dish Sicilian to bring to the table during the season summer when peppers, firm and crunchy, abound on the market stalls. A simple but very tasty dish, typical of poor cuisine, based on pureed bread crumbs, capers, anchovy fillets, grated pecorino, egg and chopped aromatic herbs. The peppers, cut in half and emptied of seeds and internal white filaments, are placed on a baking dish, stuffed with the ingredients indicated, previously mixed together, and sprinkled with a generous drizzle of extra virgin olive oil: cooking in the oven will do the rest giving an exquisite golden crust that will conquer everyone.

Delicious hot, freshly baked, or at room temperature, they can be comfortably prepared in advance and enjoyed the following day: resting will intensify flavors and aromas making them even better. Excellent like second vegetarianto be served as an alternative to the classic peppers stuffed with meat, they are also ideal as a rich appetizer or side dish, to be cooked on the occasion of a lunch with family or a dinner with friends.

The Sicilian recipe calls for using peppers tape, a Calabrian cultivar with sweet and fleshy pulp, and small dimensions, but if you don’t find them, even those of the jolly or magnum variety will be fine: perfect to accommodate any type of filling. If you wish, you can add some tuna fillets in oil to the mixture, cut them into strips and soak them in a pan or replace the homemade bread with that in a box, or stale: to soak with a drop of water or milk, and squeeze thoroughly before proceed as indicated.

Widespread throughout Southern Italy, stuffed peppers, depending on the region of origin, can be made in many different variations, one more enjoyable than the other: from Neapolitan ‘mbuttunati ones to Calabrianswith provolone, caciocavallo and mixed ground, up to Apulianwith breadcrumbs and black olives.

Find out how to prepare bread stuffed peppers by following the step by step procedure and advice. If you liked this recipe, try your hand at rice-stuffed peppers too.

How to make bread stuffed peppers

Wash the peppers under running water, dry them with a paper towel and cut them in half 1.

Remove the seeds and internal white filaments 2season them with a pinch of salt and place them on an ovenproof dish lightly greased with oil.

Prepare the filling: Collect the breadcrumbs in the jug of a blender and blend it until it is reduced to coarse crumbs 3.

Transfer it to a large bowl, add the pecorino, and perfume with the chopped parsley and basil 4.

Also add the capers and anchovy fillets, roughly chopped with a knife, and mix with a spoon 5.

Incorporate the egg 6.

Season with a drizzle of oil 7.

And mix it all up 8 until the mixture is soft and well blended.

Stuff the peppers with the prepared filling 9.

And continue until the peppers are completely filled 10.

Sprinkle with a generous drizzle of raw oil 11 and bake at 190 ° C for about 1 hour, or until the peppers are soft and a golden crust has formed on the surface.

After the cooking time, take the peppers out of the oven and let them rest at room temperature for about 15 minutes; then arrange them on a serving plate 12bring to the table and serve.

storage

Peppers stuffed with bread can be kept in the fridge, in an airtight container, for 1 day massimo.