Neapolitan stuffed green peppers are a delightful dish to enjoy as a main course, side dish, or second course, simple and easy to make.
The green peppers, also known as friggitelli, are filled with a mixture of ricotta, stale bread, and grated cheese and cooked in a pan with a tomato sauce: a dish with simple ingredients, rich in flavor and taste that delights the palate.
Read on to see how to make Neapolitan stuffed green peppers with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs green peppers (friggitelli)
- 1.1 lbs peeled tomatoes
- 10.5 oz sheep's milk ricotta (or cow's milk)
- 10.5 oz stale bread
- 2.8 oz parmesan (grated)
- 1 clove garlic
- extra virgin olive oil
- salt
Preparation of Neapolitan Stuffed Green Peppers
Wash the peppers, cut the stem, and gently empty them to remove all the seeds. Rinse and dry them with a clean cloth and set them aside.
Remove the crust and break the stale bread into a bowl, then soak it with cold water and let it rest for ten minutes.
Squeeze it and place it in a bowl with the sheep’s milk ricotta, grated parmesan, and a pinch of salt, and mix thoroughly until you get a homogeneous and creamy mixture.Fill the peppers with the prepared mixture (you can use a teaspoon or put the mixture in a pastry bag with a large nozzle).
In a large pan, heat a base of extra virgin olive oil and let the peeled garlic clove brown.
Add the peppers, cover with a lid, and let them cook over low heat for ten minutes, turning the peppers often.Add the peeled tomatoes and cook for another ten minutes or so, stirring occasionally, until the cooking base has thickened well.
Adjust the salt and serve your Neapolitan stuffed green peppers.
Notes
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