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Stuffed Baked Peppers (Peperoni Farciti Alla Napoletana)

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  Green peppers 6 Large
  Olive oil 4 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Ripe tomatoes 6 , peeled and chopped
  Capers 2 Tablespoon
  Raisins 3 Tablespoon, chopped
  Black olives 10 , pitted and chopped
  Bread crumbs 1 Cup (16 tbs)
  Oregano 1 Teaspoon
  Olive oil 125 Milliliter (0.5 Cup)
  Salt To Taste
  Pepper To Taste

Cut off the tops of the peppers and scoop out seeds and pith.
Heat the oil in a large saucepan and saute the garlic for two minutes.
Stir in the tomatoes, cover and cook for ten minutes.
Add the capers, raisins, olives, bread crumbs, oregano and salt and pepper to taste.
Mix well.
Fill the pepper with the stuffing and place in an oiled baking dish close together.
Sprinkle with the 1/2 cup of olive oil.
Bake in a 350°F (180°C) oven for about one hour.

Recipe Summary

Side Dish

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 402 Calories from Fat 298

% Daily Value*

Total Fat 34 g52.3%

Saturated Fat 4.5 g22.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 273.4 mg11.4%

Total Carbohydrates 25 g8.4%

Dietary Fiber 5.4 g21.6%

Sugars 12.4 g

Protein 4 g7.6%

Vitamin A 35% Vitamin C 269.4%

Calcium 8% Iron 10.7%

*Based on a 2000 Calorie diet

Stuffed Baked Peppers (Peperoni Farciti Alla Napoletana) Recipe