Neapolitan style stuffed peppers


Serves 8

  • 2 yellow peppers
  • 2 red peppers
  • 2 medium aubergines
  • 100 g breadcrumbs
  • 4 anchovy fillets
  • 1 clove garlic
  • 1 tbsp capers preserved in salt
  • 70 g pitted green olives
  • extra virgin olive oil
  • vegetable oil for frying
  • parsley
  • salt


Chop the peppers in half and remove the seeds. Rinse the salt off the capers, dice the aubergines, sprinkle with some salt and leave to drain for around 15 minutes. Pat the aubergines dry and fry in plenty of vegetable oil; blot with kitchen paper.

Fry the breadcrumbs in a drop of oil until golden; add the chopped garlic and the olives, the anchovies and the capers, roughly chopped. Allow the ingredients to simmer in the flavours for a few minutes, then add the chopped parsley. Stir in the aubergines and use the mixture to stuff the peppers, then bake in the oven at 200°C for the first 15 minutes, lower the temperature to 180°C and continue baking for another 15 minutes.

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