The stuffed papaccelle are a very tasty and easy-to-prepare side dish.
For those unfamiliar, papaccelle are a particular type of pepper from the Campania region, whose cultivation, especially widespread in the area of the Vesuvian towns, is concentrated in the period from July to the end of October.
Their taste is rather sweet with a nice firm flesh and they are characterized by rather small and round sizes that make them particularly suitable to be stuffed, or as they say in Naples, “m’buttunate”, in various ways.
I stuffed them with potatoes, olives, capers, and scamorza, then I baked them, making the surface gratin with breadcrumbs.
Now take a minute to read the recipe and then… Let’s cook and eat!!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 8 papaccelle (small and round peppers)
- 1.1 lbs potatoes
- 3.5 oz olives (pitted black and green)
- 2 tbsps capers in salt (desalted)
- 2 tbsps grated Parmesan (or pecorino)
- as needed chopped parsley
- 3.5 oz scamorza
- as needed salt
- as needed extra virgin olive oil
- as needed breadcrumbs
Tools
- 1 Pot
- 1 Potato Masher
- 1 Bowl
- 1 Knife
- 1 Baking Pan
- 1 parchment paper
Steps
To prepare the stuffed papaccelle, first wash the potatoes and boil them starting from cold water. The cooking time can vary and also depends on the size of the potatoes; however, when you can pierce them with the tines of a fork, they are ready. Drain them, let them cool, then peel them, mash them with the potato masher, and collect them in a bowl.
Season them with oil, salt, and add the olives and capers chopped with a knife, 2 tablespoons of cheese, and the scamorza cut into cubes. Mix well to blend all the flavors.
At this point, take the papaccelle, cut off the tops and set them aside. Clean the inside of each papaccella from seeds and filaments, salt it, and lightly oil it. Finally, stuff it with the seasoned potatoes.
Sprinkle the surface with a bit of breadcrumbs and place the stuffed peppers in a baking pan, also placing the tops on the side.
Drizzle everything with more abundant olive oil and bake.
Bake the stuffed papaccelle in a preheated static oven at 392°F for 35-40 min. (here too, it will depend on the size of the papaccelle, mine were quite small).
Finally, once out of the oven, close each pepper with its own top and serve them hot 😉.
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