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Bell peppers stuffed with cheese and capers.

Bell peppers have hard life in my house, because my husband does adore “peperonata”, so I always have to find a recipe which can keep up with it. 
This combination has got a ten out of 10: Neapolitan bell peppers made with mozzarella cheese, capers, olives and basil. Roast them with a little oil, and breadcrumbs. 
Course Main Course
Cuisine Italian
Keyword cappers, olives, pepperoni, peppers
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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Ingredients

  • 4 Yellow big red bell peppers
  • 400 gr Fiordilatte mozzarella cheese
  • 50 gr Salt-cured capers
  • 100 gr Black pitted olives
  • 40 gr Breadcrumbs
  • 15 leaves Basil
  • 3 tbsp Extra virgin olive oil
  • Salt and pepper 
Servings 4 people

Instructions

  • thinly chop olives and capers;
  • in a large mixing bowl, combine capers, olives and the diced mozzarella. 
  • cut the bell peppers into two halves lengthwise;
  • remove the seeds and the membrane from inside. Wash and dry them carefully. 
  • place them into a baking pan lined with parchment paper.
  • spoon the mixture with mozzarella into the bell peppers, sprinkle with chopped basil and breadcrumbs, drizzle with some olive oil
  • pre heat the oven at 180° C (356°F) and roast for about 30 minutes. 
  • eat them hot to fully enjoy stringy mozzarella.