Stuffed peppers

Stuffed peppers are a specialty of Italy and are usually prepared in summer. They are great if served both hot and cold. Basically, you can stuff peppers with any food you like: with meat, rice, pasta, bread, other vegetables, even fish! This recipe is tasty and simple, and what's more is great for vegetarians and vegans (provided you don't use the anchovies). Here you have the recipe!


  • bell peppers 4 yellow peppers
  • anchovies 50 grams salted
  • capers 10 grams
  • olives 20 grams black
  • aubergine 2 long aubergines

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90 minutes Total time
60 minutes Active time
Serves 4 persons
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Roast your peppers so as to peel them off easily, throw away the seeds and stuff with a mixture made up of anchovies, capers, black olives and diced eggplans previously sautée in a saucepan. Once stuffed, cook them on a medium heat for 10 minutes. In the end, sprinkle them with breadcrumbs.

Defend your pepper plant from insects in a natural way: spray on it a nice blend of water and Marsiglia soap, and some copper too.
The scientific latin name of peppers is "capiscum annum": they are rich in luteolin, which is a flavonoid that helps to prevent cancer and ageing in general. Luteolin is rich also in fennels and celery.

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