Neapolitan Stuffed Peppers with Olive & Herb Filling

Stuffed Peppers Neapolitan-Style

Category: Main Dishes
Servings: 2

Ingredients

Instructions

1. Roasting the Peppers:
   Begin by roasting the bell peppers directly over the flame of your stove for about 10 minutes each, turning them occasionally to ensure they are evenly charred. If you don’t have a flame guard, you can also roast them in a very hot pan. Once roasted, transfer the peppers to a baking dish and cover them with plastic wrap. Let them rest to cool down.

2. Preparing the Filling:
   While the peppers are cooling, prepare the filling. Cut the bread into slices and then into cubes. Remove the pits from the Gaeta olives either with an olive pitter or a knife.
   In the bowl of a food processor, combine the bread cubes, basil leaves, parsley, Gaeta olives, and the peeled garlic clove. Add the egg and blend everything together until you have a smooth and compact mixture. Season with black pepper to taste. There’s no need to add extra salt as the capers, olives, and bread already provide enough saltiness.

3. Cleaning and Stuffing the Peppers:
   Once the peppers are cool enough to handle, peel off the outer skin, which should come off easily. Cut off the top of each pepper and discard the seeds.
   Drizzle a little olive oil into a baking dish. Gently stuff each pepper with the prepared filling, packing it in as you go.

4. Topping and Baking:
   In a small bowl, combine the grated Parmigiano Reggiano with the bread crumbs. Sprinkle this mixture generously on top of the stuffed peppers, and drizzle with a little extra virgin olive oil.

5. Serving:
   Allow the stuffed peppers to cool slightly before serving. The delicious combination of roasted peppers, savory filling, and crispy topping is perfect for a light yet satisfying main dish.

Enjoy your Neapolitan-style stuffed peppers as a unique and flavorful dish, perfect for any occasion!