ITALIAN STUFFED HORN PEPPERS WITH BREADCRUMBS, OLIVES & ANCHOVIES

A rustic Mediterranean recipe filled with the flavors of Southern Italy 🇮🇹🌶️

These Italian Stuffed Horn Peppers are the kind of simple, flavorful dish that could come straight from Nonna’s kitchen.

Sweet horn peppers are filled with a savory mixture of rustic breadcrumbs, ripe tomatoes, black olives, capers, anchovies, Parmigiano Reggiano cheese, garlic, and oregano, then slowly baked until tender and beautifully golden.

Every bite is packed with Mediterranean flavor: salty, savory, slightly sweet, and wonderfully aromatic.

Serve them warm or at room temperature as a main dish, appetizer, or side dish. They’re especially delicious with a piece of crusty Italian bread to soak up all those flavorful juices.

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Italian_Stuffed_Horn_Peppers_Recipe

Cooking Times & Servings

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4

Ingredients

• 12 Italian horn peppers (peperoni corno)
• About 7 oz (200 g) stale Italian bread, soft interior only
• 4–5 ripe cherry or grape tomatoes
• About 2½ oz (70 g) pitted black olives
• About 1½ oz (40 g) anchovy fillets packed in oil
• 2 tablespoons capers, drained
• 1 generous pinch dried oregano
• Salt, to taste
• About ½ cup (50 g) finely grated Parmigiano Reggiano cheese
• Extra-virgin olive oil, as needed
• 1 garlic clove, finely minced

Instructions

1. Prepare the Peppers

Preheat the oven to 400°F (200°C).

Wash and dry the horn peppers thoroughly.

Using a sharp knife, carefully make a lengthwise opening along one side of each pepper, keeping the pepper mostly intact so it can hold the filling.

Remove the seeds and any large white membranes from inside.

2. Prepare the Breadcrumb Filling

Tear the stale bread into smaller pieces and pulse it in a food processor until you have coarse, fresh-style breadcrumbs.

Transfer the breadcrumbs to a large mixing bowl.

Roughly chop the black olives, capers, and anchovy fillets with a knife and add them to the bowl.

Dice the tomatoes into small pieces and add them as well.

3. Season the Filling

Add the grated Parmigiano Reggiano cheese, finely minced garlic, a generous pinch of oregano, and a small pinch of salt.

Remember that the anchovies, capers, olives, and Parmigiano Reggiano are already salty, so season carefully.

Drizzle in enough extra-virgin olive oil to lightly moisten the breadcrumb mixture.

Mix everything thoroughly until the filling is evenly combined and slightly moist but not wet.

4. Stuff the Peppers

Gently open each pepper and fill it generously with the breadcrumb mixture.

Arrange the stuffed peppers in a lightly oiled baking dish or baking sheet.

Drizzle a little extra-virgin olive oil over the tops.

5. Bake Covered

Cover the baking dish with aluminum foil.

Bake in the preheated oven at 400°F (200°C) for 20 minutes.

6. Finish Uncovered

Remove the aluminum foil and continue baking for approximately 30 minutes, or until the peppers are tender and lightly roasted and the breadcrumb filling is golden on top.

7. Serve

Remove from the oven and allow the peppers to rest for about 5–10 minutes before serving.

Serve warm or at room temperature with crusty Italian bread.

Nonna’s Tips ❤️

For the best flavor, use long, sweet Italian horn peppers rather than thick bell peppers. Their thinner flesh becomes wonderfully tender in the oven.

Use good-quality stale Italian bread for the filling. The bread absorbs the juices from the tomatoes, olives, anchovies, and olive oil while baking, creating an incredibly flavorful stuffing.

If the breadcrumb mixture seems too dry, add another drizzle of olive oil or a spoonful of the tomato juices.

Be careful with additional salt—the anchovies, capers, olives, and Parmigiano Reggiano cheese already bring plenty of savory flavor.

How to Serve Italian Stuffed Peppers

These Mediterranean stuffed peppers are delicious served:

• As a light Italian dinner
• As an appetizer or antipasto
• Alongside grilled meat or fish
• With a fresh green salad
• With crusty Italian bread
• As part of a traditional Italian family-style meal

They are also excellent at room temperature, making them perfect for summer dinners, picnics, and holiday buffets.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.

Reheat them gently in a 350°F (175°C) oven until warmed through, or enjoy them at room temperature.