How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Peperoni Ripieni (Stuffed Peppers)?

You need 9 ingredients. The key ingredients include: 2 fresh dinner rolls, outside grated off, inside shredded by hand, 3 tablespoons plus 4 tablespoons extra virgin olive oil, 1 bunch Italian parsley, finely chopped to yield 1/4 cup, 4 canned anchovy fillets, rinsed, drained and finely chopped, and more.

Is Peperoni Ripieni (Stuffed Peppers) suitable as baking & desserts?

Yes, Peperoni Ripieni (Stuffed Peppers) falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Peperoni Ripieni (Stuffed Peppers)?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peperoni Ripieni (Stuffed Peppers) Recipe

Name: Peperoni Ripieni (Stuffed Peppers)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 fresh dinner rolls, outside grated off, inside shredded by hand; 3 tablespoons plus 4 tablespoons extra virgin olive oil; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 4 canned anchovy fillets, rinsed, drained and finely chopped; 2 tablespoons plus 2 tablespoons freshly grated pecorino romano; 2 tablespoons pickled capers; 2 cloves garlic, finely chopped; Salt and pepper, to taste; 4 yellow bell peppers, tops cut off and reserved, seeds and pith removed

Peperoni Ripieni (Stuffed Peppers) – a delicious recipe with dinner rolls, extra virgin olive oil, Italian parsley, anchovy, freshly grated pecorino romano, capers. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

2 fresh dinner rolls, outside grated off, inside shredded by hand
3 tablespoons plus 4 tablespoons extra virgin olive oil
1 bunch Italian parsley, finely chopped to yield 1/4 cup
4 canned anchovy fillets, rinsed, drained and finely chopped
2 tablespoons plus 2 tablespoons freshly grated pecorino romano
2 tablespoons pickled capers
2 cloves garlic, finely chopped
Salt and pepper, to taste
4 yellow bell peppers, tops cut off and reserved, seeds and pith removed

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
142 kcal
Category
Baking & Desserts

Eats Now Editorial Team

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Peperoni Ripieni (Stuffed Peppers)

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