Stuffed Peppers Neapolitan Style
- Lactose Free
- Vegetarian
- Energy Kcal 703
- Carbohydrates g 105.5
- of which sugars g 10.2
- Protein g 18.4
- Fats g 23
- of which saturated fat g 3.84
- Fiber g 8.7
- Cholesterol mg 93
- Sodium mg 2217
- Difficulty: Average
- Prep time: 15 min
- Cook time: 55 min
- Makes: 2 pieces
- Cost: Low
PRESENTATION
Neapolitan stuffed peppers are a must-try, especially if you've been to Southern Italy. For real. And here's the thing: these Italian stuffed peppers capture everything amazing about Mediterranean food. You’ve got tender roasted peppers paired with a savory filling. Typically, that filling has day-old bread, eggs, briny olives, capers, and maybe salty anchovies or crispy fried eggplant. And wow, each bite is moist and flavorful. What really, really sets it apart? The top layer—breadcrumbs mixed with Parmesan cheese that bake into a golden, crunchy crust. In Campania, they're often served after pasta. Pretty much. Sometimes with potatoes or alongside ciambotta, which is a chunky summer veggie stew.
Thing is, every family has its own spin on this traditional stuffed peppers recipe. It's a real testament to the region's culinary creativity. And look, there are countless ways to tweak the filling. And each variation brings something unique. Some folks add rice, ricotta, or pine nuts, while others go for ground meat or sausage—making these Neapolitan stuffed peppers a tasty surprise every time. Vegetarian versions? Super popular in Southern Italy. Some cooks add tuna or more veggies.
The crispy topping, paired with sharp, salty, and tangy flavors, really, really makes this dish shine. It’s special food that fits right in with other classic Italian recipes from the region. Perfect for family gatherings or laid-back Sunday meals when there’s time for a generous spread. Those Mediterranean touches—like olives, capers and rich olive oil—show why Italian bell pepper dishes are so essential in Southern Italian cooking. No matter what variation you pick, you get something moist, comforting, and full of that home-cooked charm that Campania's celebrated for. Seriously good stuff—bringing a taste of the bright Italian coastline to your table.
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- INGREDIENTS
- Red peppers 1
- Yellow peppers 1
- Bread 0.55 lb (250 g)
- Gaeta olives 3 oz (80 g)
- Parmigiano Reggiano PDO cheese 1.4 oz (40 g) - to grate
- Breadcrumbs 0.3 cup (40 g)
- Salted capers 4 tsp (20 g)
- Eggs 1 - medium
- Garlic 1 clove
- Parsley to taste
- Basil to taste
- Extra virgin olive oil to taste
- Black pepper to taste
How to prepare Stuffed Peppers Neapolitan Style
To make Neapolitan-style stuffed peppers, start by roasting the peppers over the stove flame using a flame spreader for at least 10 minutes each, turning them occasionally 1. If you don't have a flame spreader, you can roast the peppers in a very hot pan. Place the peppers in a baking dish 2, cover them with plastic wrap 3, and let them sit for at least 15 minutes before removing the skin.
In the meantime, prepare the filling: slice the bread 4, cut it into cubes, and pit the Gaeta olives using a pitting tool or a knife 5. In the blender cup, place the bread, basil leaves, and parsley 6,
the Gaeta olives 7, and thoroughly desalinated capers 8. Add the whole peeled garlic clove 9
and finally add the egg 10. Blend everything until you get a smooth and compact mixture 12. Add some freshly ground pepper to taste. It won't be necessary to add extra salt to the mixture since the capers, olives, and bread are already quite salty.
Meanwhile, retrieve the peppers and remove the outer skin, which will come off easily 13. Cut off the top 14 and remove the inner seeds 15.
Now oil a baking dish 16, place the peppers inside, and stuff them with the filling you prepared earlier 17. In a bowl, mix the grated Parmesan with the breadcrumbs 18
and sprinkle the mixture over the peppers 19, drizzle with olive oil 20, and flavor with freshly ground black pepper. Bake the peppers in a preheated static oven at 350°F for 35 minutes. Once cooked, they will be nicely golden on top 21. Let them cool slightly, then serve the Neapolitan-style stuffed peppers!