Stuffed bell peppers. The Neapolitan recipe.

Alongside the mixed cold cuts, potato croquettes and mozzarella in carrozza, there is a delicious appetizer that can also be eaten as a second course.
‘E puparuole ‘mbuttunati.
(The stuffed bell peppers)
Preparing this dish is not at all difficult and you will surely be mouth-watering and make a great impression on your guests.
Here is the traditional recipe in ten steps without rice or meat.


4 red bell peppers
100 grams (3.5 Oz.) of black olives
50 (1.7 Oz.) grams of capers
1 clove of garlic
600 grams (21.1 Oz.) eggplant (you can also use ground beef)
3 anchovies
a bunch of parsley
250 grams (8.8 Oz.) of stale bread
extra virgin olive oil

The stuffed peppers

1. Wash and dry the bell peppers. Cut the top.
2. Burn the bell peppers and their tops on the flame, peel and clean them trying not to break them and eliminating the core and seeds.
3. Wash and dry the eggplants.
4. Cut the aubergines into cubes and fry them in abundant boiling oil. 5. Once ready, remove the excess oil using the absorbent paper.
5. Cut the bread into cubes and fry it in a pan.
6. Add the fried aubergines, pitted olives, capers, boned anchovies, chopped parsley and garlic to the bread. Season with salt and pepper.
7. Fill the peppers with the fried mixture.
8. Arrange them on a greased baking sheet, sprinkle with breadcrumbs and drizzle with a drizzle of oil.
9. Bake at 180 degrees (356F) for 30 minutes.
10. Serve and enjoy!

The stuffed peppers

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