Savory Baked Peppers

Name: Savory Baked Peppers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Red peppers 1.7 cups; Yellow peppers 2 cups; Capers desalted 2 ½ tbsp; Black olives 1.5 oz; Dried tomatoes 1.5 oz; Bread 3.5 oz; Oregano dry to taste; Fine salt to taste; Extra virgin olive oil 1 ¼ tsp

it de fr es br

Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

You know what’s amazing? This dish from Southern Italy, called peperoni al forno saporiti, really lets simple ingredients shine. Really, really good. Peppers are roasted with a handful of classic Mediterranean items—like salty olives, tangy capers, and sun-dried tomatoes—plus crunchy toasted bread cubes that soak up all those flavors. Super tasty. The result? A side that’s a world away from plain vegetables. You get that mix of sweet roasted peppers and the savory hit from the olives and tomatoes, with every bite offering something a little different. Thing is, around towns in Calabria or Sicily, folks toss together this kind of mix as a go-to side for grilled meats or fish. But honestly, these baked stuffed peppers work any time you want something easy but full of flavor.

And here’s the thing: The bread cubes get crispy on the edges, soaking up all the juices—so nothing goes to waste—and everything gets that rustic, homemade vibe that’s really comforting. Outdoor lunches feel special with a tray of these savory stuffed peppers on the table. They hold up well even when they’re not piping hot, so you’ll see them at summer barbecues, picnics, or those big family spreads in Southern Italian homes.

Compared to the heavier ground beef stuffed peppers found elsewhere, this Southern Italian version keeps things lighter. And look, it’s a solid pick for anyone after a healthy stuffed peppers option. The focus stays on the peppers themselves—no rice, just veggies and that toasty bread—showing off what makes Mediterranean sides so good. People sometimes add things like anchovies or swap in different olives. Which is great. But the main idea sticks around: let those tender, moist peppers mix with salty, briny bites and a little bit of crunch. It’s an easy stuffed peppers recipe that proves you don’t need a lot of ingredients for something really tasty. And look, you can riff on it however you like—try different colored peppers or even toss in some fresh herbs for a twist. However you do it, this is one of those bell pepper recipes you’ll come back to again and again.

How to prepare Savory Baked Peppers

To prepare savory baked peppers, first cut off the pepper stems, then remove the seeds 1 and inner filaments 2. Cut them first into strips, then into pieces of about 1.2x1.2 inches 3 and transfer them into a bowl.

Chop with a knife capers, black olives, and sun-dried tomatoes 4. Slice the bread 5 and then cut it into cubes of about 0.8 inches 6.

Season the peppers with oil 7 and salt 8. Add the bread to the bowl 9.

Add the chopped capers, olives, and sun-dried tomatoes 10. Season with dried oregano 11 and mix 12.

Arrange everything on a baking sheet lined with parchment paper 13 and bake in a static oven at 400°F for 10 minutes on the lowest rack of the oven, then move the baking sheet to the middle rack and continue baking for another 10 minutes 14. Your savory baked peppers are ready to be served 15.

Storage

Savory baked peppers can be stored in the refrigerator, in a closed container, for 2-3 days.

Tip

If you want to add an even more rustic note, you can add oil-packed anchovies or bacon cubes. For a vegetarian version, you can use feta, mozzarella, or smoked scamorza at the end of cooking, so they melt slightly and make the dish even more delicious.

For the translation of some texts, artificial intelligence tools may have been used.

Savory Baked Peppers

PRESENTATION

How to prepare Savory Baked Peppers

Storage

Tip

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