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Home » Ingredients » Summer Vegetables

Italian Vegetarian And Vegan Stuffed Bell Peppers Recipe

Published: Aug 28, 2022 · Modified: Sep 26, 2023. This post may contain affiliate links. Please read my disclosure policy.

Recipe Jump to Video
Italian stuffed peppers pin
Italian stuffed peppers pin
Italian stuffed peppers pin

These Italian stuffed peppers are a traditional Italian recipe called Peperoni imbottiti, in Neapolitan dialect Puparuoli 'mbuttunati. This peppers recipe has two versions: one filled with breadcrumbs and the second with fried eggplants. As many Italian vegan recipes, they were born as the poor version of meat-stuffed peppers. The sweet bell peppers are stuffed with veggies and a classic Italian seasoning, such as basil, parsley, raisin, capers, and olives, healthy comfort food perfect for the summer.

Vegetarian Stuffed Bell Peppers opened on a plate

These stuffed pepper recipes are perfect for buffets and Summer parties as they can be served warm, cold, or at room temperature.

You can combine them with similar recipes made with summer vegetables: Spiedini recipes, Italian baked ratatouille, and vegetarian baked eggplant pasta.

For more appetizers with eggplants, check out the story: 15 Authentic Italian Eggplant Recipes

For a meat version of these stuffed peppers, you can find petit farcis or stuffed round zucchini. You can also stuff them with rice as I do in the Italian rice-stuffed tomato.

Jump to:
  • Ingredients
  • Instructions
  • How to serve them
  • Different Variation
  • Equipment
  • Storage
  • Top tips
  • 📋Italian Vegetarian And Vegan Stuffed Bell Peppers Recipe
  • FAQ

Ingredients

The following ingredients are used in these two recipes, summer vegetables and Italian herbs and spices.

ingredients for vegetarian stuffed bell pepper
  • Red peppers: it is best for this recipe to use small round peppers like bell peppers. You can use red as well as green bell peppers. You can pre-cook the peppers in a hot oven to peel them by burning off the skin. I do not do it in this recipe as I like my peppers to be firm. In Italy, we often remove the skin of the peppers as we find it difficult to digest, although it is unnecessary.
  • Eggplants: do not buy large eggplants as they tend to have a lot of seeds. Look for medium size and long eggplants, as in the picture above.
  • Tomato sauce: use natural canned tomato sauce or homemade canned tomato sauce. I never buy tomato sauce already seasoned with herbs. I do not call it marinara sauce, as for Italians, it is a different sauce.
  • Breadcrumbs: I recommend using stale bread or buying breadcrumbs from a bakery. Packaged breadcrumbs are fine for coating but are flavorless and too dry for stuffing. I make a large quantity of breadcrumbs from stale bread and freeze them. You can read more about it in my article: Once a Month Freezer Meal Prep To Save Time
  • Basil: use fresh basil leaves. It can be replaced with other fresh herbs like fresh parsley or oregano.
  • Capers: I prefer to buy my capers stored under salt. I do not trust the quality of the oil used to store them. Capers stored in salt last longer and must be rinsed under running water before use.
  • Olives: the recipe uses black olives, but you can also use green ones. Make sure they are pitted.
  • Raisins are a typical ingredient used in the South of Italy, a sign of Middle Eastern cuisine influence. The contrast of the salted capers and the sweet raisin make this stuffing unique by adding a sweet flavor and a fresh twist. Italian fun fact: recipes that use raisins usually do not have cheese.
  • Olive oil: Always use good quality olive oil. You can use extra virgin, but it is not necessary for cooking.
  • Salt and black pepper: use salt in moderation if you are using capers stored under salt.
  • Anchovies (optional): they are often used as a seasoning in many Mediterranean recipes. The briny process removes their fishy taste and substitutes it with a unique umami flavor, much better than just salt. It is not a necessary ingredient if you want your stuffed peppers to be vegan. However, if you are flexible about vegan ingredients, it is worth trying them.

See recipe card for quantities.

Capers and anchiovies stored in salt

Instructions

To make these two recipes, we will first prepare the two stuffings, then make the peppers.

Preparing the ingredients

If you use capers and anchovies stored in salt, you must first rinse them in water to remove the excess salt.

rinse the capers in water
  1. Place a tablespoon of capers in a strainer and rinse under running water.
  2. Drain the water before using them
soak the raisins in water
  1. Soak the raisins in water for 30 minutes

*Anchovies are optional but recommended

clean and rinse the anchovy filets
  1. Rinse the anchovies under running water to eliminate the salt.
  2. Remove the bone and fins from the anchovies fillets.

Eggplant stuffing

peel and cut the eggplants into slices
  1. Peel the eggplants and cut them into large slices
Pour the olive oil into a pan on high heat
  1. Pour the olive oil into a pan on high heat
stir the eggplants
  1. Stirring them until they brown
Add the tomato sauce
  1. In the same oil you fried the eggplants, pour the tomato sauce
mix the tomato sauce with the eggplants
  1. Pour the tomato sauce over the eggplants and stir
cut the eggplants into chunks
  1. Then cut them into small pieces
Fry the eggplants
  1. When the oil is hot, fry the eggplants
remove from the pan when golden brown
  1. Remove them from the pan, place them in a large bowl, and season them with salt
Simmer the tomato sauce for few minutes
  1. Let it simmer for a few minutes to absorb the flavor from the oil
Add the pitted olives cut into rounds
  1. Add the pitted olives cut into rings, and the capers

Hint: Eggplants are no longer bitter as they used to be; therefore, you do not need to drain them into salt before cooking to remove the bitterness.

Breadcrumbs stuffing

warm up some olive oil
  1. In a pan, warm up some olive oil
breadcrumbs and other ingredients for stuff red peppers
  1. Place them in a bowl and add capers, raisins, olives, basil, and anchovies if you decide to use them
stir fry the bread crumbs
  1. Stir fry the breadcrumbs until they become golden brown
combine all the ingredients
  1. Stir until they are all combined

Hint: Anchovies are optional, but they add a lot of flavors, so I recommend them

Stuffing the peppers

grease a baking pan
  1. Grease a baking pan with olive oil
cut the top of the peppers
  1. Cut the top of the peppers with a sharp knife
fill the peppers with the breadcurmbs
  1. Fill the peppers with the breadcrumbs mix
fill the peppers with the eggplants
  1. Fill the rest of the peppers with the eggplants
Bake in the oven for 30 minutes
  1. Bake in a hot oven for 30 minutes at 355 F - 180 C
check the peppers fit into the pan
  1. Arrange the peppers in the baking dish to make sure they fit
remove the seeds
  1. Remove the seeds from the tops and from inside
place a tablespoon of tomato sauce
  1. Place a tablespoon of tomato sauce before placing the top back on the peppers. It will keep the breadcrumbs moist
cover the peppers with their tops
  1. Place them in the pan, covering each with the top of the pepper
serve the stuffed peppers
  1. They can be served warm, cold, or at room temperature

Hint: If you want to remove the skin of the peppers, you can grill them in a very hot oven before you open them. Once the skin is burned, it will peel easily; however, if the peppers cook too long, they may break. That is why the oven should be very hot, so the skin burns but the flesh doesn't soften.

To roast the pepper to peel the skin off without softening the flesh, you can check the recipe: Italian roasted peppers.

Stuffed peppers served on a plate and cut in half to see the stuffings

How to serve them

These stuffed peppers can be served warm, cold, or at room temperature. Like many baked vegetable recipes, they taste better the next day because all the Italian flavors have the time to combine.

They can be served as starters, side dishes, or a vegetarian/vegan meal.

These two recipes are the perfect meal to serve at dinner parties or buffets as they can be prepared the day before and do not need to be cooked or warmed up before serving.

These stuffed red bell peppers are an easy vegan meal to bring at a putlock. A large casserole of 20 bell peppers can easily feed a crowd.

pepper stuffed with eggplants cut in half

Different Variation

Bell peppers can be stuffed with many other ingredients. You can find on the blog many other ideas:

  • Stuffed with ground beef: Petit farcis: peppers, tomatoes and zucchini
  • Round zucchini stuffed with meat
  • Stuffed with white rice and cheese: Italian rice stuffed tomatoes
Stuffed Round Courgettes

Equipment

You don't need any special equipment to make this recipe:

  • A regular frying pan
  • A baking pan or a casserole dish with high edges that fits all the peppers

As a rough guideline, 7 bell peppers will fit into a 9 in - 22 cm baking pan with 2.2 in - 5 cm edges high.

stuffed red peppers cut in half to see the stuffings

Storage

These stuffed bell peppers can be stored in the fridge in an airtight container for up to 3 days.

Like many recipes with baked vegetables, they taste better the next day as the flavors have time to combine.

They are suitable for the freezer; however, I always avoid freezing vegetables as they get mushy when defrosted.

If you have too many leftovers, freeze them in a freezer-safe container, but I recommend not making extra to purposely store them in the freezer.

Stuffed bell peppers in the casserole seen from the top

Top tips

  • Eggplants are no longer bitter as they used to be; therefore, you do not need to drain them into salt before cooking to remove the bitterness.
  • If you want to remove the skin of the peppers, you can grill them in a very hot oven before you open them. Once the skin is burned, it will peel easily; however, if the peppers cook too long, they may break. That is why the oven should be very hot, so the skin burns but the flesh doesn't soften.
  • Anchovies are often used as a seasoning in many Mediterranean recipes. The briny process removes their fishy taste and substitutes it with a unique umami flavor, much better than just salt. It is not a necessary ingredient if you want your stuffed peppers to be vegetarian. However, if you are flexible about vegetarian ingredients, it is worth trying them.
close look a the stuffing of the Stuffed vegetarian peppers

If you are making these vegetarian stuffed bell peppers, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

Vegetarian Stuffed Bell Peppers

📋Italian Vegetarian And Vegan Stuffed Bell Peppers Recipe

These Italian stuffed peppers are a traditional Italian recipe called Peperoni imbottiti, in Neapolitan dialect Puparuoli 'mbuttunati. This peppers recipe has two versions: one filled with breadcrumbs and the second with fried eggplants. As many Italian vegan recipes, they were born as the poor version of meat-stuffed peppers.
Prep Time 20 minutes minutes
Cook Time 45 minutes minutes
⏲️Total Time 1 hour hour 5 minutes minutes
Servings: 6 people
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
 
 

  • 6 peppers
  • 2 tablespoon olive oil to grease the baking pan

Stuffed with bredcrumbs

  • 3 tablespoon tomato sauce
  • 6 tablespoon breadcrumbs
  • 1 tablespoon raisin
  • 15 black olives
  • 1 tablespoon capers
  • 2 tablespoon freshly chopped parsley
  • 2 tablespoon chopped basil leaves
  • 3 tablespoon olive oil
  • 1 teaspoon salt omit if you are using anchovies
  • 3 anchovies stored in salt Optional

Stuffed with eggplants

  • 3 eggplants
  • 3 tablespoon homemade tomato sauce
  • 1 tablespoon capers
  • 10 black olives
  • 1 teaspoon salt
  • 5 tablespoon olive oil
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Equipment

  • All-Clad Fry Pan
  • Round cake pan 9 in
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Instructions

Preparing the ingredients

  • Place a tablespoon of capers in a strainer and rinse under running water.
    1 tablespoon capers, 1 tablespoon capers
  • Soak the raisins in water for 30 minutes. Drain the water before using them
    1 tablespoon raisin
  • OPTIONAL: Rinse the anchovies under running water to eliminate the salt. Remove the bone and fins from the anchovies fillets.
    3 anchovies stored in salt

Eggplant stuffing

  • Peel the eggplants and cut them into large slices
    3 eggplants
  • Then cut them into chunks
  • Pour the olive oil into a pan on high heat
    5 tablespoon olive oil
  • When the oil is hot, fry the eggplants
  • Stirring them until they brown
  • Remove them from the pan, place them in a large bowl, and season them with salt
    1 teaspoon salt
  • In the same oil you fried the eggplants, pour the tomato sauce
    3 tablespoon homemade tomato sauce
  • Let it simmer for a few minutes to absorb the flavor from the oil
  • Pour the tomato sauce over the eggplants and stir
  • Add the pitted olives cut into rings, and the capers
    1 tablespoon capers, 10 black olives

Breadcrumbs stuffing

  • In a pan warm up some olive oil
    3 tablespoon olive oil
  • Stir fry the breadcrumbs until they become golden brown
    6 tablespoon breadcrumbs
  • Place them in a bowl and add capers, raisins, olives, basil, and anchovies if you decide to use them
    1 tablespoon raisin, 15 black olives, 1 tablespoon capers, 2 tablespoon freshly chopped parsley, 2 tablespoon chopped basil leaves
  • Stir until they are all combined

Stuffing the peppers

  • Grease a baking pan with olive oil
  • Arrange the peppers in the pan to make sure they fit
    6 peppers
  • Cut the top of the peppers
  • Remove the seeds from the tops and from inside
  • Fill the peppers with the breadcrumbs mix
  • Place a tablespoon of tomato sauce before placing the top back on the peppers. It will keep the breadcrumbs moist
    3 tablespoon tomato sauce
  • Fill the rest of the peppers with the eggplants
  • Place them in the pan, covering them with the tops of the peppers
  • Bake in a hot oven for 30 minutes at 355 F - 180 C
  • They can be served warm, cold, or at room temperature

Video

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Notes

  • Eggplants are no longer bitter as they used to be; therefore, you do not need to drain them into salt before cooking to remove the bitterness.
  • If you want to remove the skin of the peppers, you can grill them in a very hot oven before you open them. Once the skin is burned, it will peel easily; however, if the peppers cook too long, they may break. That is why the oven should be very hot, so the skin burns but the flesh doesn't soften.
  • Anchovies are often used as a seasoning in many Mediterranean recipes. The briny process removes their fishy taste and substitutes it with a unique umami flavor, much better than just salt. It is not a necessary ingredient if you want your stuffed peppers to be vegetarian. However, if you are flexible about vegetarian ingredients, it is worth trying them.

Nutrition

Calories: 365kcal | Carbohydrates: 30g | Protein: 5g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Sodium: 1413mg | Potassium: 835mg | Fiber: 10g | Sugar: 12g | Vitamin A: 775IU | Vitamin C: 104mg | Calcium: 67mg | Iron: 2mg
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FAQ

Should I boil my bell peppers before stuffing them?

In Italy, we never boil the peppers before stuffing them. We grill them to burn the skin off if we want to peel them. However, it is optional.

Do stuffed peppers need to be covered when baking?

No, they do not need to be covered if you put the tops back over the stuffed peppers before baking them

Can you freeze stuffed peppers?

You can freeze the stuffed peppers if you have leftovers. However, peppers tend to get soggy when defrosted. They are OK to eat, but not as good as the freshly made ones.

More Summer Vegetables

  • Red pepper jelly served with pecorino cheese
    Homemade Sweet And Spicy Red Pepper Jelly Recipe
  • Spiedini on a cutting board
    Sicilian Spiedini Recipe - Beef, Chicken, Fish, Or Veggies
  • No Fry Eggplant Parmesan (Parmigiana di Melanzane)
  • 10 Vegetarian Pizza Toppings
    10 Vegetarian Pizza Toppings Full Of Veggies
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Laura Giunta Tobin

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