Neapolitan Stuffed Peppers Recipe
These Neapolitan stuffed peppers pair sweet late-summer peppers with bread, olives, capers, and anchovies for a savory vegetable supper that reheats well.
Neapolitan stuffed peppers are sweet bell pepper halves filled with bread, olives, capers, anchovies, and tomato, then baked until tender. This is a substantial vegetable dish from Campania, where the coastal cooking of Naples makes good use of briny pantry ingredients alongside late-summer produce.
I use pane (bread) as the base of the filling and keep the crumbs coarse, so they absorb the tomato and olive oil without turning pasty. Covering the dish for the first part of baking softens the peppers; uncovering it at the end lets the top toast. Taste the filling before adding salt, since capers and anchovies bring plenty of their own. These peppers are good warm or at room temperature, and they reheat neatly for another meal.
For another Campania supper, cook Neapolitan Pizza Margherita Recipe next. This version works because the covered bake makes the peppers tender while the uncovered finish keeps the savory filling crisp on top.
By Lucia Moretti
Step by step
These photos follow the method in order, from the first prep step to the plated dish.
Where It Goes Wrong
The filling is dry and sandy. Stir in water 1 tablespoon at a time until the mixture just holds together when pressed.
| Symptom | Cause | Fix |
|---|---|---|
| The filling is dry and sandy. | The bread crumbs are very dry or the tomato did not provide enough moisture. | Stir in water 1 tablespoon at a time until the mixture just holds together when pressed. |
| The filling turns soggy. | The tomato was very juicy, or the filling was packed tightly into the peppers. | Drain excess tomato juice and mound the filling loosely so steam can escape. |
| The peppers are still firm when the topping is brown. | The dish was uncovered too early, or the peppers are especially thick-walled. | Cover again and bake for another 5 to 10 minutes, then check with a knife. |
| The dish tastes too salty. | Olives, capers, and anchovies are all salty, especially if the capers were not rinsed. | Rinse salt-packed capers and taste the filling before adding the measured salt. |
| The topping is pale and soft. | The peppers were not uncovered long enough or the filling was too wet. | Bake uncovered until the edges turn golden; drain excess tomato juice before mixing next time. |
Recipe
Ingredients
Method
- 1
Heat the oven to 400°F (200°C). Lightly oil a 9-by-13-inch baking dish. Cut the peppers in half lengthwise and remove the stems, seeds, and white ribs.
- 2
Combine the bread crumbs, tomato, olives, capers, anchovies, garlic, parsley, 3 tablespoons (45 ml) olive oil, salt, and black pepper in a bowl. Mix until evenly combined. Squeeze a little filling between your fingers: it should hold together lightly but not feel wet. If it seems dry, stir in 1 tablespoon water at a time.
- 3
Taste the filling and adjust the salt only if needed. Divide it among the pepper halves, mounding it gently without packing it down.
- 4
Set the filled peppers snugly in the baking dish. Pour the ¼ cup (60 ml) water around them, not over the filling, and drizzle the remaining tablespoon (15 ml) of olive oil over the tops.
- 5
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and continue baking for 20 to 25 minutes, until the peppers are easily pierced with a knife and the crumb topping is golden at the edges.
- 6
Let the peppers rest for 10 minutes before serving. Spoon any flavorful pan juices over them, and serve warm or at room temperature.
FAQ
Can I make Neapolitan stuffed peppers ahead of time? Yes. Bake them, cool promptly, and refrigerate in a covered container for up to 3 to 4 days. Reheat until steaming hot, to 165°F (74°C).
Can I make Neapolitan stuffed peppers ahead of time?
Yes. Bake them, cool promptly, and refrigerate in a covered container for up to 3 to 4 days. Reheat until steaming hot, to 165°F (74°C).
Can I use fine dried breadcrumbs instead of day-old bread?
Yes, but start with about 2 cups (120 g) and add them gradually. Fine dried crumbs absorb liquid faster, so the filling may need an extra spoonful of water.
Are Neapolitan stuffed peppers served hot or cold?
They can be served warm or at room temperature. Let them rest after baking so the filling settles and the peppers are easier to lift.
Can I freeze stuffed peppers?
Yes, though the pepper texture will be softer after thawing. Cool them completely, freeze airtight for up to 2 months, and thaw overnight in the refrigerator before reheating to 165°F (74°C).
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