Italian Style Stuffed Capsicum (Bell Peppers);

Stuffed Capsicum or “Peperoni ripieni” are another one of those Italian classics that make an amazing meal or accompaniment; they are relatively easy to make using simple readily available ingredients; which will take about an hour to prepare and cook; the same filling can be used for stuffed zuchinni or eggplants which will be highlighted in future recipe posts; Please Enjoy.


4 medium size capsicums (peppers) any color;

500 grams pork mince

4 slices of white sandwich bread or equivalent amount of bread white from another white bread loaf; or 1 cup of dry bread crumbs;

1/4 cup of grated parmesan

1 small bunch of Fresh Parsley

1 small carrot

1 medium egg

1 large clove of garlic



(1 small onion)


turn the capsicums on its side and cut the first 1 cm of the top; keeping the lid to use later on; empty the inside of any seeds; now with the capsicum is turned on its side, with a sharp knife shave the bottom flat, just enough so that the capsicum can standup straight.

remove the crust from the bread and soak in about 1/2 cup of water for a few minutes, squeeze out the excess water and crumble with your hands to a coarse crumb ;

(finely chop the onion)

grate the carrot

finely chop the parsley


add the mince meat to a mixing bowl

add the parsley, grated carrot, bread, crushed garlic, (onion) and Parmesan;

season with salt/pepper;

add the whole egg;

combine the ingredients well;

**please note in the photo above one of the peppers is filled with vegetarian rice; you could prepare vegetarian version  buy adding a few cups of cooked white rice to a bowl and adding chopped onion, parsley, grated carrot, bread, crushed garlic, Parmesan, egg and salt/pepper; mixing and filling the same as for the meat version.

fill the capsicum shells with the meat or rice filling till quite tightly filled;

line a baking tray with paper;

add the stuffed capsicum;

top the capsicums with the tops that you put aside;

sprinkle with salt/pepper

drizzle with extra virgin olive oil;


Pre-heat the oven to 180 C

put into the middle tray of the oven and cook for 30-40 minutes;


serve with a side of rosemary potatoes; and a glass of your favorite wine


Buon Apetito;




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