Peperoni Ripieni di Pane Recipe: Traditional Sicilian Bread Stuffed Peppers
Peperoni Ripieni di Pane is a traditional Sicilian dish featuring bell peppers stuffed with bread, tomatoes, capers, garlic, and fresh herbs, then baked to perfection.
Peperoni Ripieni di Pane, or bread stuffed peppers, is a traditional Sicilian dish that transforms simple ingredients into a flavorful and comforting meal. Sweet red bell peppers are stuffed with a savory mixture of day-old Italian bread, tomatoes, capers, fresh herbs, garlic, and pecorino cheese, then topped with breadcrumbs and baked to perfection. This rustic recipe is ideal for using up leftover bread while celebrating the rich culinary traditions of Sicily. Perfect as a side dish, appetizer, or vegetarian main course, these stuffed peppers are a hearty, satisfying dish that brings authentic Italian flavors to your table.
Peperoni Ripieni di Pane is a beautiful example of Sicily’s ability to turn humble ingredients into something extraordinary. The combination of tender bell peppers, savory bread stuffing, and aromatic herbs creates a dish that’s both rustic and elegant. Perfect for gatherings, family dinners, or as a vegetarian option, these stuffed peppers are a crowd-pleasing recipe that highlights the heart and soul of Italian cooking. Serve warm or at room temperature for a taste of true Sicilian tradition.
Peperoni Ripieni di Pane Recipe: Traditional Sicilian Bread Stuffed Peppers
Ingredients:
4 red bell peppers (or 8 topepo peppers)
2 medium tomatoes, diced
1/2 lb Italian bread, cut into chunks
1/2 cup Sicilian pecorino (or parmigiano), grated
2 tablespoons capers (half chopped, half whole)
2 cloves garlic, finely chopped
1 bunch fresh herbs (basil, parsley, thyme)
Extra virgin olive oil (as needed)
1 1/2 tablespoons Italian breadcrumbs (or Panko crumbs)
Salt and pepper to taste
Instructions:
Step 1: Prepare the Bread
Soak the bread in a large bowl of water for 15 minutes. Squeeze out the excess liquid with your hands.
Crumble the soaked bread into a mixing bowl using your fingers.
Step 2: Prepare the Filling
Heat olive oil in a pan over medium heat. Add the finely chopped garlic, fresh herbs, and chopped capers. Cook for 30 seconds, stirring constantly.
Add the diced tomatoes, season with salt and pepper, and cook for 1 minute. Remove from heat and let cool to room temperature.
Combine the tomato mixture with the crumbled bread, grated pecorino cheese, and the whole capers. Mix well until evenly combined.
Step 3: Prepare the Peppers
Trim about 1/2 inch (1 cm) from the tops of the bell peppers and remove the seeds. Place the peppers upright in a baking dish.
Brush the peppers with olive oil and sprinkle with a pinch of salt.
Step 4: Stuff and Bake
Stuff the peppers with the bread and tomato mixture, filling them to the top.
Sprinkle breadcrumbs over the tops and drizzle with olive oil.
Cover each pepper with its top and bake in a preheated oven at 360°F (180°C) for 30 minutes.
Remove the tops and continue baking for another 10 minutes until golden and bubbling.
Step 5: Serve
Let the stuffed peppers cool to room temperature on a wire rack before serving.