Stuffed Peppers Neapolitan Style

Last night, I hosted a birthday dinner for a friend who is a vegetarian. So, what to make for the honored guest?

I found this recipe in my old recipe file, handwritten by one of my high school friend's grandmother from Naples. She called it "Peppas Nah-Bo-Lee-Don" (means Neapolitan in Italian with a bad New Jersey accent).
I decided to finally try it after 25 years of saving it! I usually stuff my peppers with a sausage & rice mixture, however, after trying peppers stuffed this way, I will never do them any other way. Truly delicious, even better the next day.

First start by making your own breadcrumbs. I used about half a package of Italian bread. Cut the bread up and place in your food processor. Pulse to make coarse crumbs.

Then prepare your peppers. I use multi color peppers, because they are pretty and are sweeter than the green ones.
Using a pairing knife, cut around the stem of the pepper and cut out the middle. I scoop the remaining ribs and seeds out w/ a melon ball scoop. Very easy.
Then, I cut the peppers in half, to make cradles (you can leave the peppers whole if you wish). Line the peppas in a baking dish.
OK, now you are ready to stuff your peppers.


2 cups of FRESH breadcrumbs
1/2 c (or more) of olive oil
1/4 c chopped kalamata olives
1/4 c fresh chopped parsley
1/4 c fresh chopped basil
2 tbsp of drained & rinsed capers
half can of anchovies, drained, and chopped (don't skip this)
3 tbsp of golden raisins (makes the dish fantastic!)
3 tbsp of good grated parmesan cheese

Put olive oil in pan and keep stirring your breadcrumbs to toast them (about 8 minutes). If they become dry, add more oil as you go.
Turn the flame to low, and stir in all the rest of the ingredients. This should make a moist stuffing.
Pack your peppers with this mixture. You can make this a day ahead and keep in the fridge.
Heat for 45 minutes in a 350 degree oven. I liked them better the next day for lunch!
Let me know how you like them!


Anonymous said…
it really kills me to read your blog while i'm at work and have no access to good food.... sniffle
Anonymous said…
I loved these peppers - thx for the super easy recipe!
Anonymous said…
This comment has been removed by a blog administrator.
Jan B. said…
My mother use to make this, and it was my favorite thing ever. She passed away 11 years ago and I havent had it since. Of course she was a typical Italian woman and had no recipe, so I went looking for something like it and found this wonderful recipe. It looks very close to what I remember. The only diffrences I can see is that she mixed in some italian flavored dry bread crumbs for extra flavor and instead of Kalamata olives she used Cured olives and no capers. Other than that it looks like what I remember. Can't wait to try it! Thanks so much for posting!
Thank you for sharing this recipe. This seems to be the way my Neapolitan grandmother made her peppers, which were delicious. She left behind just a handful of written recipes, most with very vague directions and measurements, but I can generally tell what she meant. She sadly didn't leave one for the peppers. But I plan to try yours soon.