Little stuffed peppers (peperoncini imbottiti)

By Michael Bonacini
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  • 10 peppers (mix of poblano, long green, assorted mini sweet peppers)
  • 4 cups (970 milliliters) breadcrumbs
  • 24 anchovy fillets, finely chopped
  • 30 cherry tomatoes, diced
  • 2 tablespoons (30 milliliters) chopped fresh oregano
  • 4 small garlic cloves, minced
  • 1/2 cup (120 milliliters) olive oil, plus more for drizzling
  • Salt
  • Crushed red pepper (optional)
  • Arugula, for plating


  1. Preheat the oven to 375 F (190 C).
  2. Carefully cut off and remove the very tops off the peppers, remove the stems and seeds, and keep the rest of the pepper intact.
  3. In a large bowl, combine the breadcrumbs, anchovy fillets, cherry tomatoes, oregano, garlic, and olive oil and mix to combine.
  4. Using a small spoon, fill the peppers with the breadcrumb mixture until full and packed in, then place on a greased baking sheet. Bake for 25 minutes, turning once, until softened and browned. Remove from oven, transfer to serving plate, then drizzle with olive oil, salt, and crushed red pepper.
  5. Serve over a bed of arugula.

Buon appetito!

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