Stuffed Peppers Italian Style Recipe -
Stuffed Peppers Italian Style Recipe
  • READY IN hrs

Stuffed Peppers Italian Style

Recipe by  

"Anchovies are an important ingredient for flavor. Do not substitute. Make with extra sauce to serve over pasta."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Place peppers in a greased baking dish; set aside. Place crumbled bread in a large bowl, and sprinkle with 1/2 cup water; set aside.
  2. Heat oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir into bread. Add anchovies, olives, olive oil, black pepper and red pepper. Mix until well blended. Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
  3. Bake in preheated oven for 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with sauce.
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Reviews More Reviews

Most Helpful Positive Review
Mar 25, 2007

I made this recipe for my wife and a couple of our close friends. The recipe is a good one. There are some nice, not too overpowering flavors in this dish. I served it the peppers on a bed of spaghetti squash. Changes I recommend...add italian sausage, add some table white wine (dry is best) when cooking the onions and garlic, add a tablespoon of oregano, and once the peppers are done, cover them with shaved parmesan (from a block of cheese, not that pregrated stuff). Sprinkle chopped parsley as a garnish over the top of the peppers. Oh, and one last thing...slice the peppers lengthwise and make pepper boats. You can fit a lot into the pepper and it's more stable when sitting on a plate. Bon Appetit!

Most Helpful Critical Review
Mar 29, 2010

This was a ok at best. It took forever to cook and the end result was not as good as I had expected it would be. I mean it tasted good, but not as good as I would have thought it should be.

Jan 12, 2009

This is a good recipe, but no one in our family likes anchovies! I came across this recipe because we all miss my MIL's stuffed peppers now that she's gone and this was the closest to it I could find. I added some pepperoni and soppresata (dry sausage), which my mother in law taught me to "boil in a little water to get out some of the fat" and then chop into a super small dice. That way, there's some in every bite. I made it once without the "boil" and found that the pepperoni was like little hard nuggests - we prefer that it be boiled a little first - its softer in the finished pepper We get the "salt" flavor from this rather than the anchovies. Also, she always added some freshly grated Parmesan or Romano cheese to the mixture and regular black olives, chopped up, and ALWAYS used the day old Italian bread rather than boxed bread crumbs.

Sep 21, 2004

This was a big hit in my home. I did add cooked lean ground beef and shredded parmesan cheese to the mixture. I also cut the amount of breadcrumbs in half. Absolutely delicious, I served with a green salad and will definitley make again. Thanks!

Aug 20, 2006

This was fanastic! I was looking for a stuffed banana pepper recipe and came across this one. I substituted 12 banana peppers for the green peppers and added a can of crushed tomatoes and 1/2 cup of parmesean cheese to the stuffing. Will definitely make again.

Sep 01, 2008

I agree... if you add Italian sausage, Parmesan cheese, and spaghetti sauce (homemade or canned) it really adds some flavor! I used rosemary bread that was fresh, and was still satisfied with the outcome. :)

Aug 21, 2008

My husband and I enjoyed this recipe. I used chopped calamata olives that been marinated in EVOO and spices, in place of the green olives. Next time I think I'll mix in a few raisins and maybe a little lemon zest. I think the contrast of sweet raisins with salty anchovies and tart lemon would be great. Oh, I also cut the peppers in half length-wise as another reviewer suggested. What a great tip!

Oct 14, 2006

I eliminated the green olives and used sicilian black olives (shriveled ones) and did not use onion. Very tasty.


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  • Calories
  • 246 kcal
  • 12%
  • Carbohydrates
  • 35.3 g
  • 11%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 909 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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