These stuffed peppers feature a medley of comforting Mediterranean flavors, from melted provolone to breadcrumbs sauteed in extra virgin olive oil with garlic. My stuffed peppers make for delicious and satisfying starters, or a nice side to things like roasted pork, or pasta tossed with a spicy marinara.
Consider pairing today’s stuffed peppers alongside something like my Italian Braised Pork Ribs and Pasta. The combination of a thick red marinara, with country style pork ribs, would meld absolutely deliciously with these peppers. You might also consider something like an herbed top round roast, prepared with a thick brown gravy, and a pepper and oregano crust.
Below, I’ll provide you with some prep tips, along with some key substitutions. Now, let’s get to it.
Ingredient Checklist – What You’ll Need
- Peppers. I’m using Italian Long Reds, but feel free to use the peppers of your choice. Suggestions below.
- Garlic. Give these a few good chops before adding it in, but no need to fuss dicing it up fine.
- Anchovies. The ultimate ‘love it or hate it’ ingredient. Anchovies add ‘meatiness,’ ‘brine,’ and just a touch of salt to the flavor profile. Substitutions below.
- Italian Parsley. Remember: Italian Parsley for cooking, Curley Leaf Parsley for garnish. Curley Leaf looks pretty but has no taste. Italian Parsley is plain and flat, but is delicious. Got it?
- Olive Oil. Use your favorite extra virgin olive oil.
- Grated Provolone. I’m using grated provolone since it’s slightly ‘meltier’ than regular grating cheese, and somewhat less sharp. Substitutes below.
- Red Pepper. Purely for heat. Feel free to substitute in your favorite chili flakes if you prefer a bit more heat or a bit more ‘chili flavor.’
- Salt. Plain table salt is all you’re looking for. However, feel free to fancy things up with sea salt, or your gourmet salt of choice.
- Breadcrumbs. I’m using plain, back-to-basics unseasoned breadcrumbs.
- Wine. The use of wine in cooking does two things – it adds acidity and ‘wine flavor’ to a recipe. Naturally, the ‘wine flavor’ is dependent on the wine being used. Be aware that ‘all’ of the alcohol cooks away, since the boiling point of alcohol is a meager 173-degree Fahrenheit – so feel free to add this ingredient to taste. Pro-Tips: Wine can also be used to deglaze a pan, adding flavor in the process.
- Red Onion. I’m using red onion simply to add a little color, and since it has mild sweetness. Substitutes below if you don’t have red onion.
Substitutions
- Different Kinds of Peppers. Bell peppers are the go-to for stuffed peppers. They hold their shape nicely through cooking, and have a pleasantly ‘sweet’ flavor. Really, however, you can stuff almost any pepper – and this recipe is no exception.
- Red Pepper Flakes Alternatives. Feel free to substitute in your favorite chili flakes if you prefer a bit more heat or a bit more ‘chili flavor.’ Conversely, Gochugaru (Korean Red Chili Flakes) offers a nice balance of ‘chili flavor,’ heat, and sweetness. You might also consider Sweet or Mild Paprika, or simple chili powder. All of these substitute at a one-to-one ratio.
- Grated Provolone Substitutes. Your choice of grating cheese. Consider mozzarella for a ‘meltier’ stuffing. Use your preferred cheese to taste – you really can’t go overboard.
- Alternatives to Wine. White wine vinegar or red wine vinegar.
- Any Kind of Onion. Sweet onion would be the best substitute, but ‘any’ type of onion would work. Yes, these are used at a one-to-one ratio in place of the red onion.
- The Anchovies. A teaspoon of caper juice, otherwise simply leave them out.
Other Great Sides and Starters
- Charcuterie Board. This delicious spread features dried fruits, crostini, panini sandwiches, and cured meat. Alternatively, for light meals, you might consider a board featuring grilled fruit, grapes, olives, artisanal toast, and roasted peppers, such as the one I prepared here.
- Cheese Board. This is a great antipasto spread for any time of year, combining marinated cheese, roasted almonds, assorted olives, and shrimp prepared with fresh lemon juice, capers, red pepper, and olive oil.
- Breadsticks. At the risk of being old fashioned, I’m going to say that breadsticks are one of my favorite appetizer bites. My recipe for breadsticks is much easier to prepare than you might think. Paired with some olive oil for dipping, or even some herbed butter or black coffee, these are super versatile and keep great. As a nice bonus, they never fail to impress the guests.
Italian Style Stuffed Peppers
- Total Time: 15 minutes
- Yield: 12 1x
Ingredients
Units
Scale
- 6 long Italian red peppers - sliced in half
- 4 - 5 cloves of garlic - chopped
- 1/2 cup Italian parsley - chopped
- 1/2 red onion - chopped
- 2 oz. can of anchovies in olive oil with capers
- 3 tbs. wine
- 1 cup bread crumbs
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- Grated provolone cheese
- Olive oil
Instructions
- Heat a large cast iron frying pan with 2 tbs. of olive oil.
- Add the chopped garlic, parsley, onions, wine and the anchovies with the olive oil and capers.
- Smash the anchovies with a fork and sauté the mixture for 3 - 4 minutes.
- Add the bread crumbs and stir for another minute or two.
- Turn the heat off and heat a large griddle or frying pan with 2 tbs. of olive oil.
- Place the halved peppers on the heated griddle.
- Spoon the breadcrumb mixture into each pepper and top with grated provolone cheese.
- Let the peppers cook on a medium heat for about 5 – 7 minutes until the pepper is slightly softened and the cheese melts slightly.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Italian
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Angie@Angie's Recipes says
I love stuffed peppers! These look so beautifully done and delicious.
allie @ Through Her Looking Glass says
These are the prettiest peppers ever! I love the story behind them and how this line was preserved all the way from the 1800's and Naples. I've had a few mangy peppers from my garden this year, but nothing like these beauties! Guess I will need to visit the farmer's market to see if I can find these. I rarely cook with anchovies, but once in a while I use anchovy paste for extra flavor. I can imagine how delicious these stuffed peppers are with a glass of merlot! XO
gloria says
Love this recipe ! And peppers look absolutely beautiful!!!
Chiara says
I'll try to find this shape of thin peppers, your recipe looks delicious !Have a nice day my dear, xoxo
Taylor Kiser says
Love this recipe and how versatile it is! Definitely a must try!
GMoney says
I put anchovies in everything. they add tremendous flavor and no one ever guesses what the secret ingredient is that makes the dish taste so good.
Beauty Follower says
Mmmmm! Yum!
http://beautyfollower.blogspot.gr/
Karen says
Made these last night I used 12 peppers and still had filling left over. I'm not a huge bread crumb fan. Nextctime I will decrease the read crumb. I did put provolone in the stuffing as well. Very tasty.
Claudia Lamascolo says
fanastic! WOW these are making my mouth water I love these longer styles stuffed great idea!
Beth says
This looks absolutely amazing. I've never seen stuffed peppers like this before. I can't wait to try them.
Bernice says
I think people overlook peppers as a side dish. I usually just roast them and eat them like so. However, your stuffed peppers look amazing and are full of tasty ingredients that we love.
Gloria says
We love stuffed peppers. These look fantastic. Perfect as an appetizer or main dish.
Marta says
I've never had Italian style stuffed peppers so I had no idea what I was missing. The anchovies really amped up the flavor profile of these peppers. This recipe is definitely a keeper.
Yeah Lifestyle says
The stuffed peppers are so good. My daughter wanted to make some and had no problem following the recipe
Samantha Donnelly says
I do love stuffed peppers, my daughters favourite at the moment is with turkey mince. Will have to try this recipe
Talya Stone says
Oh yum I loved stuffed peppers! I love the addition of the stuffed anchovies not tried that before what a nice twist.
Ann says
I made these peppers for supper last night and they were a hit! I plan on re-heating leftovers in the air fryer for lunch today.
Oli says
I am not a big fan of peppers, but I gave it a try anyway because my friends loves peppers. Guess what? She loved it!
Everything Enchanting says
I have tried only Indian style stuffed peppers to date! I am now tempted to try your dish; it looks so good 😍!
Kelly says
Stuffed pepper are a favourite in our household and you have so many different fillings and sides.
Khushboo says
Wow it looks so tempting. We love stuffed pepper will love to try this recipe
Elaine says
I can't wait to make these... I mean, I've got all the ingredients ready and waiting in the kitchen, so definitely need to get to cooking this weekend!
Kathryn says
This is my kind of meal! I grew up eating these stuffed peppers and they are my favorite. Love the briny flavor from the anchovies and the texture of the breadcrumbs. Such an easy recipe to make!
Veronika says
This recipe came out amazing! I loved how easy it was to prep and it's packed with flavors. Going to make it soon again 😉
Tracy says
The flavors in this are so so good! We absolutely love the Mediterranean flavors in them, different than what we normally make, but now what we'll make from now on!
Mikayla says
Okay I have to admit I made these and ended up eating them with a big hunk of sourdough bread for lunch. Very good indeed.
Melanie E says
I do love stuffed peppers. They are a yummy dish and thankfully easy to make. I do like trying different ways to make them so need to try your version. I don't normally add breadcrumbs. they look amazing!
Jupiter Hadley says
I just made a beef and rice stuffed pepper the other day and it was fantastic! I have not heard of the Italian style, but it sounds good too.
Luna S says
I've never tried them like this, but they look mouth watering. I will have to make this sometime soon, thanks for sharing this.
Sue-Tanya Mchorgh says
These stuffed peppers sound absolutely delightful! The combination of Mediterranean flavors with melted provolone and garlic-sauteed breadcrumbs is making my mouth water. Pairing them with Italian Braised Pork Ribs and Pasta or an herbed top round roast sounds like a match made in heaven. Thanks for the recipe and tips—can't wait to try them out!
Melanie williams says
Oh yes please! I love this as a dish but have not had stuffed peppers in ages. Next week when we do a family feast I will deffo be having these on the menu. Thank you hun. Mel W x
Yeah Lifestyle says
I love these stuffed peppers, they are so versatile and tasty. The bonus is that the kids also enjoy helping to make them too!
Lavanda Michelle says
Omg, this looks so tasty. Stuffed peppers are one of my favorite dishes, so I need to try this recipe out. Thanks for sharing!
Everything Enchanting says
Oh, it looks so yummy 🤤 ! I love stuffed peppers, so will definitely try your version ❤️.
Archana Singh says
I AM A HUGE FAN OF PEPPERS. And these Italian stuffed peppers look delicious and super pretty. I have to try this recipe for sure.
Hari says
This Italian style stuffed peppers recipe is new to me but it looks very attractive. Got to try it really soon.
Jenny says
I love peppers and am always on the lookout for new ways to enjoy them, thanks for sharing.
Kira says
Oh my , these Are the most delicious things I have ever seen! Will definitely try to recreate them
Carol says
I made the recipe exactly as written, and it was easy to prepare and looked great! It was quite salty for my taste, which is why I gave 4 out of 5 stars. I will make it again as it is a great way to serve Italian sweet peppers from my garden, but I will not add any salt, or I may use plain anchovies in olive oil.
Living the Gourmet says
Dear Carol, Thank you so much for trying my recipe and letting me know how it came out! You can always adjust the salt to your liking- perhaps a pinch rather than a 1/2 teaspoon. I think plain anchovies may also help too. Thank you again for stopping by and taking the time to write. Happy Cooking! ^_^