Mediterranean-Style Stuffed Capsicum | Authentic Italian Recipe

These Mediterranean-style stuffed capsicums are packed with bold flavors — from briny capers and olives to aromatic herbs and Parmigiano Reggiano. Perfect for a light lunch or dinner, this dish is simple, wholesome, and deeply satisfying.

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About This Dish

Stuffed capsicums (or bell peppers) are a staple of Mediterranean cuisine, blending vibrant vegetables with savory fillings. In this version, traditional Italian flavors like olives, capers, and Parmigiano create a rustic, wholesome dish that can be served warm or at room temperature. Perfect as a starter or a main course for a light meal.

Ingredients (Serves 2)

Red Bell Capsicum:	1
Yellow Bell Capsicum:	1
Stale Bread:	250 g (≈ 9 oz)
Gaeta Olives:	80 g (≈ ½ cup)
Parmigiano Reggiano:	40 g (grated)
Breadcrumbs:	40 g
Salted Capers:	20 g (rinsed & desalted)
Egg:	1 (medium)
Garlic:	1 clove
Parsley & Basil:	To taste
Extra Virgin Olive Oil:	To taste
Black Pepper:	To taste

How to Make It

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

Step 1: Preheat oven to 180°C (350°F). Cut capsicums in half lengthwise and remove seeds.
Step 2: Soak stale bread in water, then squeeze out excess moisture. Crumble into a large bowl.
Step 3: Add chopped olives, rinsed capers, grated Parmigiano, breadcrumbs, minced garlic, egg, chopped parsley, and basil. Mix well. Season with pepper and a drizzle of olive oil.
Step 4: Stuff the capsicum halves with the mixture and arrange in a baking dish. Drizzle with olive oil.
Step 5: Bake for about 30 minutes until tender and golden on top.
Step 6: Serve warm or at room temperature with a fresh salad.

Tucci’s Tips

Use Gaeta olives for authentic Mediterranean flavor.

If the filling feels too dry, add a splash of milk or olive oil.

Great served with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs before serving.

Variations

Cheesy Twist: Add mozzarella cubes inside the filling for a gooey surprise.
Spicy Kick: Mix in a pinch of chili flakes for heat.
Vegan Version: Skip cheese and egg, and use extra breadcrumbs with olive oil for binding.

Did You Know?

Historical Fact: Stuffed vegetables have been part of Mediterranean cuisine for centuries, with each region adding its unique twist using local ingredients.

Fun Fact: In Italy, these stuffed capsicums are often served cold the next day as a flavorful antipasto!

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Storage & Thank You

Store leftovers in the fridge for up to 2 days. Enjoy cold or gently reheat in the oven for the best taste.

Can it be frozen? Not recommended — capsicums lose their texture when frozen.

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