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Stuffed peppers

Peperoni ripieni - stuffed peppers

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 Each village in the valley has a different way of making this dish. Some use raisins and walnuts, others wine and capers. In Foglianise we do it like this...

For 4 people you will need:

  • 12 small, long red peppers
  • 150g tomatoes, finely chopped
  • 3 garlic cloves, finely chopped
  • 50g fresh mint, finely chopped
  • 50g fresh parsley, finely chopped
  • 30g fresh basil, finely chopped
  • 250g sourdough bread crumbs
  • 50ml good extra virgin olive oil
  • Salt to taste
  • Sunflower oil
  • Sour dough crusts cut into squares
  • Chilli, optional
  • Anchovies, optional
  1. Leave the peppers for a couple of days so that they ripen.
  2. Finely chop the tomatoes, garlic and herbs, mix with the breadcrumbs, oil and salt. and leave to marinate for 24 hours in a covered bowl in the fridge.
  3. Cut out the end off the peppers and gently take out the insides - making sure the hole is small as can be.
  4. Gently fill the peppers with the mix, not too tightly though, as they will burst during cooking.
  5. Stuff the end with a square of crust so that the filling can't come out.
  6. Cut a small cross in the tip of the pepper so they don't burst while cooking.
  7. Heat a large frying pan with sunflower oil, and arrange the peppers base down, peppers standing tall.
  8. After 5 mins they can fall over and continue frying, turning often for a further 5 minutes.
  9. Leave to cool and then serve as a starter, or freeze for up to 3 months.