Baked Bell Peppers with Parmesan Breadcrumbs

A Southern Italian classic — sweet peppers baked with a savory mix of breadcrumbs, Parmigiano, garlic, and parsley. Perfect as an antipasto or side dish.

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About This Dish

This is simplicity at its best — ripe, colorful peppers roasted and topped with a mixture of breadcrumbs, Parmigiano Reggiano, garlic, parsley, and olive oil. Known in Southern Italy as “Peperoni Ripieni,” this dish brings warmth and flavor to any table. Serve it as an antipasto, a contorno (side dish), or even as a light main course with crusty bread.

Ingredients (Serves 3–4)

Bell Peppers:	4 large (≈ 4 cups sliced)
Breadcrumbs:	50 g (≈ ½ cup)
Parmigiano Reggiano (grated):	20 g (≈ 3 tbsp)
Garlic:	1 clove (≈ 1 tsp minced)
Fresh Parsley:	A handful (≈ 2 tbsp chopped)
White Vinegar:	A few drops
Extra Virgin Olive Oil:	2–3 tbsp
Salt:	Pinch

How to Make It

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins

Step 1: Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
Step 2: Wash the peppers well. Cut them into large strips (around 3–4 cm wide), removing seeds and white membranes for a sweeter flavor.
Step 3: Finely chop the garlic and parsley. In a bowl, mix breadcrumbs, grated Parmigiano, garlic, parsley, a few drops of vinegar, a pinch of salt, and enough olive oil to make the mixture slightly moist.
Step 4: Arrange the pepper strips on the tray, skin side down. Fill each strip generously with the breadcrumb mixture, pressing lightly so it adheres.
Step 5: Drizzle with a little more olive oil and bake for 20 minutes until peppers are tender and the topping is golden and crispy.
Step 6: Serve warm or at room temperature with crusty bread for the ultimate Southern Italian experience.

Tucci’s Tips

Choose ripe, firm peppers for maximum sweetness and flavor.

Use good quality Parmigiano Reggiano — it makes all the difference.

Add a touch of vinegar to brighten the flavors without overpowering them.

Great as part of an antipasto platter or alongside roasted meats.

Variations

Sicilian Style: Add a few capers and chopped olives to the breadcrumb mix.
Spicy Kick: Sprinkle a pinch of chili flakes into the topping for heat.
Crunch Factor: Use coarsely ground breadcrumbs for extra crispness.

Did You Know?

Historical Fact: In Naples and Southern Italy, stuffed vegetables like peppers and eggplants have been a tradition for centuries, often served on Sundays or holidays as part of large family meals.

Fun Fact: Bell peppers were introduced to Europe in the 16th century after Columbus’ voyages and became a staple in Mediterranean kitchens for their sweetness and versatility.

Storage & Thank You

Store in an airtight container in the fridge for up to 2 days.

Can it be frozen? Yes — freeze before baking for up to 1 month.

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