Stuffed Pepperoncini Recipe

Name: Stuffed Pepperoncini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: about 30 pepperoncini (or any small fresh pepper) or 10 bell peppers; 3/4 cup fisherman's bread (or dried stale bread, crumbled into pieces); 1/2 cup water; 5 tablespoons extra-virgin olive oil, divided; 1/2 cup cubed pancetta; 1/2 cup diced onion; 5 anchovy fillets, finely chopped; handful torn basil leaves; 3/4 cup cubed fresh mozzarella; salt and pepper to taste

Servings: persons

1
Preheat your oven to 375u00b0 F. Using a paring knife, make slits in the peppers and remove any excess white pith and seeds (though a small amount won't hurt the final product). Arrange peppers on baking sheets, set aside. Place fisherman's bread (or stale bread pieces, if using) in a small bowl and soak in water and 1 tablespoon olive oil. Let stand.
2
Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add pancetta and onions, and cook until onions are soft and translucent and pancetta just begins to brown, about 10 minutes. Add anchovies and stir, cooking 1 minute more. Add soaked fisherman's bread (leaving behind any unabsorbed water), torn basil leaves, and salt and pepper to taste, and mix till combined. Remove from heat and mix in cubed mozzarella.
3
Spoon tablespoons of stuffing into pepperoncini. Drizzle pepperoncini with the last tablespoon of olive oil, and bake, turning halfway through, for 30 to 40 minutes, or until stuffing is browned and cheese is melted.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: about 30 pepperoncini (or any small fresh pepper) or 10 bell peppers, 3/4 cup fisherman's bread (or dried stale bread, crumbled into pieces), 1/2 cup water, 5 tablespoons extra-virgin olive oil, divided, and more.

Yes, Stuffed Pepperoncini falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Pepperoncini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions