Mediterranean peppers are a dish my grandma used to make for me, using typical Mediterranean diet ingredients without much fuss.
For me, they represent childhood memories and the aroma of home.
This dish encapsulates the full flavor of the Mediterranean in perfect harmony with the sweetness of the peppers and the intense flavor of the filling. A rich and colorful dish truly appetizing.
Baking enhances the sweetness of the peppers, making them soft and succulent, while the filling, rich with savory and aromatic ingredients like capers, cherry tomatoes, tuna, and anchovies, creates a tasty and flavorful contrast.
The bread, used in the filling, blends with the other ingredients, giving a pleasantly moist yet compact consistency, enriched by a stringy and creamy touch of cheese.
Extra virgin olive oil, essential in Mediterranean cuisine, ties the flavors together in a harmonious and fragrant ensemble.
Not only a pleasure for the palate, but also for the eyes: the vivid colors of the peppers and the filling create a stunning dish, perfect to serve as a main dish or a light dinner.
They can be enjoyed hot, warm, or cold, making them a versatile choice in any season.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Preparation of Mediterranean Peppers, My Grandma’s Recipe
- 4 peppers
- 10.5 oz white bread
- 1 spring onion
- 5.3 oz tuna in oil
- 1 oz grated Parmesan cheese
- 1.4 oz smoked cheese
- 10 fillets anchovies in oil
- 0.35 oz capers
- to taste fine salt
- to taste extra virgin olive oil
- 5.3 oz cherry tomatoes
Tools
- 1 Bowl
- 1 Baking Dish
- 1 Cutting Board
- 1 Knife
- 1 Fork
- 1 Spoon
Steps for the Preparation of Mediterranean Peppers, My Grandma’s Recipe
For a perfect preparation, watch the video recipe
To prepare the Mediterranean peppers, wash them well under running water and then cut them in half or into three-quarters, depending on their size.
Remove the stem and filaments.
Grease a baking dish with extra virgin olive oil and arrange the peppers. Salt them and drizzle with a little oil. Bake them for about 15-20 minutes at 392°F in static mode.
Meanwhile, chop the white bread, cherry tomatoes, and spring onion on a cutting board into small pieces and pour them into a bowl along with the other ingredients, such as tuna, capers, minced anchovies, grated Parmesan cheese, and smoked cheese or provolone also cut into small pieces.
Then work with your hands, roughly kneading everything together. Remove the peppers from the oven and fill them with this stuffing with the help of a fork or a spoon.
Return to the oven for another 15 minutes at 392°F, just enough time to brown, and then remove.
Let rest for a few minutes, then serve and enjoy…
Enjoy your meal from Barbara!
Storage
Storage
Once cooked, let the stuffed peppers cool completely. Transfer them to an airtight container or cover with plastic wrap. Place them in the refrigerator in the least cold part to prevent them from drying out too much.
Before enjoying them, you can reheat them in the oven at 320°F for 10-15 minutes or in the microwave, covered, for a couple of minutes.
Stuffed peppers are best when freshly made, but they can gain in flavor after a day of resting in the refrigerator, as the ingredients blend further.
If you want to freeze them, wrap them individually with plastic wrap or use suitable freezing containers. If possible, separate the peppers to prevent them from being crushed during freezing.
Thawing: For best results, thaw them in the refrigerator for a few hours or overnight. Reheat in the oven at 356°F for 20-25 minutes to restore their softness and flavor.
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