Stuffed Peppers for Summer

Stuffed summer peppers are a colorful, flavorful, and very Mediterranean dish, ideal when the richest vegetables of the season arrive on the table. In this recipe, green peppers are stuffed with a tasty mixture based on eggplants, potatoes, tomatoes, olives, anchovies, capers, gruyere cheese, and aromatic herbs.

The result is a simple but complete baked preparation, perfect as a main course or a single dish. The filling combines the sweetness of the vegetables, the saltiness of anchovies and capers, the scent of oregano and basil, and the soft note of cheese, which makes the whole dish richer and more enveloping.

These stuffed peppers are good just out of the oven but are also excellent warm or cold. For this reason, they are suitable for summer lunches, casual dinners, buffets, or tables prepared in advance. Resting helps the flavors meld together, making the dish even more balanced.

Peperoni ripieni d’estate

Peperoni ripieni d’estate al forno con verdure, olive, acciughe, capperi e groviera: un piatto ricco e mediterraneo, perfetto da servire caldo, tiepido o freddo.

Print Recipe Vota la ricetta

Prep Time: 35 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 35 minutes minutes

Course: Pratos principais

Cuisine: Italiana

Chiave: Pimentão Verde, Receita passo a passo

Servings: 6 porzioni

Ingredients

• 6 nr. Peperoni Verdi
• 150 gr. Formaggio Groviera
• 100 gr. Olive
• 40 gr. Prezzemolo
• 3 nr. Pomodori
• 2 nr. Patate
• 2 nr. Acciughe
• 1 nr. Melanzana
• q.b. Capperi
• q.b. Basilico
• q.b. Origano
• q.b. Olio D'oliva
• q.b. Sale
• q.b. Pepe

Instructions

• Lavate la melanzana, asciugatela, tagliatela a cubetti, salatela e lasciate che perda la sua acqua amara per mezz'ora.
• Tagliate a cubetti la groviera, raccoglieteli in una larga terrina insieme alle olive snocciolate e tagliate a fettine, al trito di prezzemolo e basilico, ai pomodori spellati, affettati e privati dei semi, alle patate sbucciate e tagliate a cubetti.
• Unite al composto i cubetti di melanzane lavati e asciugati, le acciughe diliscate, lavate e tritate e un cucchiaio di capperi lavati e dissalati.
• Mescolate, insaporite con origano, sale, pepe.
• Lavate i peperoni, levate il picciolo e tagliate la calotta superiore mettendola da parte.
• Con un coltellino affilato e un cucchiaino eliminate tutti i semi e riempiteli con il composto preparato.
• Irrorate con un filo d'olio e chiudete i peperoni con le loro calotte, magari fermandole con uno stecchino.
• Adagiateli in una teglia spennellata d'olio e cuocete in forno preriscaldato a 180 gradi per un'ora.
• Serviteli caldi oppure freddi.

Stuffed summer peppers are a generous and fragrant recipe, able to bring all the flavor of seasonal vegetables to the table. The filling is rich but well balanced: potatoes provide texture, eggplant adds softness, tomatoes freshness, while olives, anchovies, and capers give a salty and decisive note. You can serve them hot, just out of the oven, or let them warm up and bring them to the table at room temperature. They are also perfect when prepared a few hours ahead, as the filling becomes more compact and aromatic.

To complete them, just a drizzle of extra virgin olive oil raw and some fresh basil leaves. Accompanied by a simple salad or rustic bread, they become a complete, simple, and very satisfying summer dish.