Stuffed peppers, a gift from Campania cuisine

If you have never tried the stuffed peppers recipe, now is the time to do it: their goodness is truly incredible!

In Naples they are known as mbuttunati peppers (but also puparuoli 'mbuttunati ) and represent a truly typical dish. Clearly, the variations to which the recipe for stuffed peppers lends itself are many and everyone will tell you that theirs is the original one. We cannot assure you that ours is, but we can say that it is undoubtedly one of the best we have ever tried.

Neapolitan-style stuffed peppers are prepared with breadcrumbs , aubergines and then an infinite quantity of other ingredients that give the dish a unique flavour: Gaeta olives, capers, cherry tomatoes, basil, parsley, garlic and parmesan . All together they make the recipe a real second course rather than a side dish and there is no better way to enjoy them than by preparing them a little in advance . After a few hours they are even better!

How to prepare the stuffed peppers recipe

1. First, cut the aubergine into cubes, after having washed it and removed the ends.
2. Fry it in a drizzle of oil until it is golden and crunchy, then drain it and pat it dry with absorbent paper.
3. Combine the stale breadcrumbs crumbled with your hands, chopped garlic and parsley , the diced tomatoes , the freshly prepared aubergine, the capers , the anchovy fillets and a little pepper in a bowl.
4. Wash the peppers and remove the caps. Clean the inside by removing seeds and white filaments before filling with the freshly prepared mixture.
5. Sprinkle the surface with grated cheese (provolone is also excellent).
6. Place the peppers, closed with their caps, in an oiled baking dish and cook at 180°C for 40 minutes.
7. Serve warm or at room temperature to fully appreciate their flavour.

When it comes to stuffed peppers, in southern Italy you are spoiled for choice. Try the Sicilian ones if you prefer to stick to a vegetarian recipe or try your hand atthe Calabrian ones.

Conservation

As mentioned before, stuffed peppers are at their best after a few hours, when all the flavors have had a chance to blend. If you have any leftovers, there is no problem keeping them in the fridge for a couple of days and then, possibly, reheating them in a pan or in the oven. You can also freeze them for up to 3 months so you have a nice supply for the cold season.

Read also

All the ways to make stuffed peppers, always a delicious recipe!