If you have made my classic Piedmontese peppers even once, you will understand the particular satisfaction of pulling a tray of them from the oven. The pepper has completely surrendered to the heat. The tomatoes have collapsed and caramelised. The anchovies and basil add a hit of flavour, and it’s one of the most effortless impressive dishes I know.

This version keeps everything that works about the original and takes it in a Mediterranean direction. Feta, olives, and caperberries join the tomatoes and garlic in the cavity of each pepper, creating a saltier, more robust filling that is just as good warm as it is at room temperature. It is the version I make when I want to put something on the table that looks like considerably more effort than it is.

peppers stuffed with cherry tomatoes, garlic, feta and olives

Two ways to stuff a pepper

This post includes two variations, and both are worth making.

The first is the feta and olive version described above. Salty, a little briny, and very good alongside grilled meat or as part of a summer spread. You can include anchovies alongside the feta or leave them out entirely. The feta is already doing significant salt work in the filling, so taste before you add anything extra.

The second variation uses a herbed breadcrumb filling: coarse breadcrumbs toasted in olive oil with garlic, capers, and herbs, packed into the pepper cavity and roasted until golden and crunchy on top. This version is fully vegetarian without the anchovies, and the texture contrast between the crisp crumbs and the soft pepper underneath is excellent.

Both work on the same principle: long and slow in a hot oven, giving the pepper enough time to soften completely while the filling takes on colour and flavour.

Breadcrumb stuffed peppers variation

This second version came from a friend’s suggestion and uses a herbed Parmesan breadcrumb filling. It is fully vegetarian, and the texture contrast between the crisp golden crumbs and the softened pepper underneath is excellent.

Peppers stuffed with a herby Parmesan crumb

You will need 5 small peppers, cut in half with seeds and pith removed and stems kept intact. Mix together 1 cup breadcrumbs, 2 to 3 crushed garlic cloves, ¼ cup finely chopped herbs (parsley, oregano and basil), and 50 grams of finely grated Parmesan. Once everything is well distributed, add ¼ cup extra virgin olive oil and mix until the mixture starts to clump together. Season with salt and pepper.

Spoon the mixture into the pepper halves and press down lightly with your fingers to firm up. You can make a small mound on top. Bake at 180°C / 350°F for 45 to 50 minutes until golden brown and crunchy, loosely covering the peppers about halfway through to prevent over-browning. Check regularly. Serve warm or cold.

Prep Time:10

Cook Time:1

Ingredients

4 large red peppers halved lengthwise through the stalk, seeds and membrane removed
250 grams / 9 oz cherry tomatoes halved
100 grams / 3.5 oz feta crumbled or cut into small cubes
80 grams / 3 oz pitted Kalamata olives
3 to 4 cloves garlic thinly sliced
4 anchovy fillets in oil optional
4 to 6 Tbsp extra virgin olive oil
Freshly ground black pepper
A handful of fresh basil leaves to finish
Caperberries to garnish (optional)

Instructions

Preheat your oven to 190°C / 375°F.
Place the pepper halves cut-side up in a lightly oiled roasting tin, snug enough to hold their shape during roasting.
Divide the cherry tomatoes, feta, olives, and garlic slices among the pepper halves, pressing them gently into each cavity. Tuck in the anchovy fillets if using.
Drizzle generously with extra virgin olive oil and season with freshly ground black pepper. Hold back on the salt as the feta and anchovies are already salty.
Roast for 50 minutes to 1 hour until the peppers are completely tender and beginning to char at the edges, and the feta has taken on a little colour.
Transfer to a serving platter with all the roasting juices poured over. Finish with fresh basil and caperberries if using.
Serve warm or at room temperature with crusty bread.

Notes

Red peppers are essential. Yellow peppers also work. Do not use green peppers as they are too bitter for this preparation.

Both versions are excellent made ahead and kept in the fridge for up to 2 days. The breadcrumb version is best served warm to keep the topping crisp. The feta and olive version works well at room temperature.

Storage: Airtight container in the fridge for up to 2 days. Freezing: Not recommended. The texture of the peppers changes significantly on thawing.