The pepper bundles are a vegetarian side dish full of flavors and aromas, which can easily become a delicious finger food appetizer. The peppers, deprived of the stem, baked and divided into fillets, are filled in various ways thanks to their versatility. The most popular is certainly based on minced meat or sausage, but there are also versions with anchovies or stale bread. In short, there is something for everyone! My personal version features very colorful and succulent vegetarian-style peppers, based on cherry tomatoes, walnuts, breadcrumbs, capers, olives, and many aromas, such as rosemary, mint, and basil. So fragrant! When I prepare them, I always find that they are never enough! Try them too!
All “vegetarian” recipes are free of meat and/or fish, however, there may be the use of other foods based on animal proteins, such as eggs and cheese).
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients:
- 2 red peppers (already cooked)
- 2 green peppers (already cooked)
- 2 vine tomatoes
- 0.71 oz salted capers
- A few walnut halves
- 1.41 oz Parmigiano Reggiano DOP (grated)
- 5 black olives
- 2 anchovies in oil
- 2.82 oz breadcrumbs
- A few leaves mint and basil
- 1 tbsp extra virgin olive oil
- to taste salt
Preparation:
Peel the peppers and remove the internal seeds. Cut them into large strips and let them rest to drain their water (fig. 1).
Meanwhile, prepare on a cutting board by making a brunoise of tomatoes, cutting them into very small cubes (fig. 2).
Drain them very well in a colander, squeezing them with your hands if necessary (fig. 3).
Meanwhile, prepare the filling by placing the breadcrumbs and finely chopped rosemary leaves on a large plate (fig. 4).
Also add the chopped walnuts and the grated Parmigiano (fig. 5).
Add the capers, desalted under running water, and the olives cut into small pieces (fig. 6).
Also add the well-drained cherry tomatoes, lightly rinsed anchovies, patted dry with paper towels, and cut into pieces, and season with torn mint and basil (fig. 7).
Complete the mixture with garlic powder, a pinch of salt, and a generous drizzle of oil (fig. 8).
Mix well with your hands until you get a homogeneous mixture (fig. 9).
Fill each pepper strip with a teaspoon of this mixture (fig. 10).
Roll them up, taking care to discard the excess to prevent spillage from the sides during cooking (fig. 11).
Seal them with a toothpick and place them on a baking tray lined with parchment paper (fig. 12).
Drizzle with a swirl of oil on top and bake in a preheated oven at 374°F (190°C) for 20′.
Serve slightly warm.
And voilà… your pepper bundles with walnuts, olives, and capers are ready to be enjoyed!
Bon Appétit from Fefè’s kitchen!
-
TIP:
You can replace the walnuts with a handful of pine nuts or almonds. For a more aromatic version, you can also add a teaspoon of turmeric or ginger powder or curry.
