- FEBRUARY 2018 -
HOME - Puglia - Apulian Cooking - Stuffed pepper rolls
Apulian Cooking
Stuffed pepper rolls Very tasty, you can also enjoy them cold.
This recipe is originally from the province of Foggia
by Dario Ersetti
SHARE Facebook Twitter

Stuffed pepper rolls. Photo by Dario Ersetti

      It is one of many popular recipes that replace meat with bread. It was not a vegetarian option ahead of its time, but an economic choice. Bread was one of those things that was never missing from the table, or almost never.

      The recipe uses bread as a cultural custom, one made from whole grains that grow on the plains of Foggia, which I would like to point out has always been considered the granary of Italy.

      In certain bourgeois circles, recipes for meatballs and stuffed foods call for meat scraps, and dozens of books have been written on the subject. In poor or rural areas, the problem of how to use leftover meat didn’t crop up. There were no leftovers.

      On the other hand, the abundance of other tasty ingredients meant that meat wasn’t actually missed in the dish.

      While perfect warm from the oven, these stuffed pepper rolls are also delicious served cold and they are a typical dish to bring on picnics or beach outings.


The recipe


Servings: 4


- 4 peppers, red and yellow

- 300 g of fresh bread crumbs

- 2 eggs

- 100 g of grated Pecorino cheese 

- 2 cloves of garlic

- 2 salted anchovies, rinsed

- 1 hot red pepper

- a handful of capers

- parsley

- fresh basil leaves

- salt

- pepper

- olive oil


      Chop the parsley, basil, hot red pepper, anchovies, garlic, and capers and mix them with bread crumbs. Add a little water till mixture becomes soft and mushy, and then add in eggs and cheese and season with salt and pepper.

      Roast the peppers in the oven, then peel and slice each one into three length-wise pieces.

      Put some stuffing on each slice of pepper and roll till it is closed. Place the rolls in a glass baking dish, drizzle them with olive oil, and bake at 180 degrees for about 1/2 hour.



The hot red pepper, garlic, and anchovy can be adjusted according to personal taste.

Related articles
MEDITERRANEAN DIET   Peppers Super-concentrated
with vitamin C
More articles
Apulian Cooking   Flour gnocchi with scrum Apulian Cooking   The scapece of Gallipoli Apulian Cooking   Cupeta An irresistibile delicacy Apulian Cooking   Simulata with mussels Apulian Cooking   Sardine fishballs Apulian Cooking   “Fruttone”, the other face of the pasticciotto Apulian Cooking   Potato and zucchini soup Apulian Cooking   Oven-baked pasta with eggplant and tomatoes Apulian Cooking   Filled wafers Apulian Cooking   Cuttlefish with artichokes and potatoes Apulian Cooking   Pisieddhri a cecamariti (Peas cecamariti-style) or Pisieddhri cu li muersi (Peas with fried bread) Apulian Cooking   Fish soup - Taranto style MEDITERRANEAN DIET   Fish A precious part of healthy eating Apulian Cooking   Puccia, pizzi and other delicacies Apulian Cooking   Troccoli with octopus sauce MEDITERRANEAN DIET   Octopus Few calories, good proteins Apulian Cooking   Cherry pistofatru MEDITERRANEAN DIET   Cherries, a miracle of goodness Apulian Cooking   Apostles’ fingers MEDITERRANEAN DIET   Ricotta Tasty, nutritious and light Apulian Cooking   Soup of cicerchie “alla pizzaiola” MEDITERRANEAN DIET   Cicerchia In pursuit of old-time flavors Apulian Cooking   Marzipan fruit Apulian Cooking   Troccoli with walnut sauce MEDITERRANEAN DIET   Walnuts Topping up on antioxidants Apulian Cooking   Spaghetti with clams and samphire MEDITERRANEAN DIET   Clams Low in calories, high in vitamins and minerals Apulian Cooking   Lecce’s “rustico” Apulian Cooking   Pot of spring vegetables MEDITERRANEAN DIET   Potatoes Apulian Cooking   Scarcella …one of the Easter delicacies MEDITERRANEAN DIET   Eggs, an extraordinary food Apulian Cooking   Marzotica …a taste of spring MEDITERRANEAN DIET   Marzotica ricotta For a calcium hit Apulian Cooking   Maritati with fresh breadcrumbs MEDITERRANEAN DIET   Anchovies A “poor fish” rich in goodness Apulian Cooking   Lentils with lampascioni (grape hyacinths bulbs) MEDITERRANEAN DIET   Lampascioni (Grape hyacinth bulbs) The viagra of the Ancients Apulian Cooking   Cakes An alternative to panettone and purceddhruzzi Apulian Cooking   Pasta with black chick peas from the Foggia Murge Apulian Cooking   “Olive leaves” Pasta with olives MEDITERRANEAN DIET   Olives, good and healthy Apulian Cooking   Green peppers with mussels MEDITERRANEAN DIET   Garlic A natural antibiotic Apulian Cooking   Spumone MEDITERRANEAN DIET   Everything you need to know about ice-cream Apulian Cooking   Apulian calzone Apulian Cooking   Foglie mischiate (mixed leaves) MEDITERRANEAN DIET   Wild herbs, precious for health Apulian Cooking   Baccalà with spunzali MEDITERRANEAN DIET   Onions, a concentration of beneficial properties Apulian Cooking   Artichoke parmigiana MEDITERRANEAN DIET   Artichokes …so tasty and precious for our health Apulian Cooking   Purceddhruzzi and carteddhrate to sweeten your Christmas MEDITERRANEAN DIET   Honey A prodigious food Apulian Cooking   Apulian focaccia MEDITERRANEAN DIET   Eulogy to carbohydrates Apulian Cooking   Red mullet with tomatoes MEDITERRANEAN DIET   Fish Protein of high biological quality Apulian Cooking   Poor Man’s style zucchini MEDITERRANEAN DIET   Zucchini An ideal summer food for the table Apulian Cooking   Pea soup MEDITERRANEAN DIET   Fresh peas Lots of vitamins and the taste of Spring Apulian Cooking   Almond paste Easter lambs MEDITERRANEAN DIET   Almonds So good …and precious for health and beauty Apulian Cooking   St. Joseph’s zeppole MEDITERRANEAN DIET   Sweets How to stay in shape without feeling deprived Apulian Cooking   Tubettini pasta with mussels MEDITERRANEAN DIET   Mussels 
For a full serving of minerals
 Apulian Cooking   Ciceri e tria (pasta and chickpeas) MEDITERRANEAN DIET   Chickpeas Precious for good health and very tasty too Apulian Cooking   Pittule MEDITERRANEAN DIET   Extra virgin olive oil elixir of health and beauty Apulian Cooking   Leccese Quince MEDITERRANEAN DIET   The innumerable qualities of quince Apulian Cooking   Lecce’s eggplant parmigiana MEDITERRANEAN DIET   Eggplant, depurative and very tasty Apulian Cooking   Burnt grain MEDITERRANEAN DIET   The tomato king of good health and beauty Apulian Cooking   Pasticciotto, a delight from Salento MEDITERRANEAN DIET   Pasticciotto Apulian Cooking   Purée of fresh fava beans with chicory from Galatina MEDITERRANEAN DIET   Fresh fava beans Chock full of energy and beauty Apulian Cooking   Orecchiette with broccoli rabe MEDITERRANEAN DIET   What makes them good for you…