Peperoni Ripieni

Stuffed Peppers


Uncle Alf

“Education is an admirable thing, but it is well to remember, from time to time, that nothing that is worth knowing can be taught.” Oscar Wilde, 1854 – 1900

Uncle Alf is Mum’s second brother; the third out of seven children. The quietest, he did his own thing, had his own set of friends and loved to ride scooters. He came to England in the 1960’s to work in a hospital and had my cousins Maria and Carlo.

Funny, unassuming and hard working he is the ‘Jack-of-all-Trades’. What Alf can’t do around the home is not worth doing yourself. From him, I learnt how to plumb in a sink, wire in a light fitting and wallpaper walls and ceilings. This is one of Uncle Alf’s favourite dishes. No need for professionals, with this recipe. You can learn how to do-it-yourself.

Uncle Alf, Zio Mario and Zio Antonio
Peperoni Ripieni

For 6
3 large yellow or red peppers, or a mixture of both * 310g (11oz) fresh breadcrumbs * 3 tbsp salted capers, soaked in water for 10 minutes then drained * 1 tbsp finely chopped black olives * 3 large tomatoes, peeled, deseeded and finely diced * 1 garlic clove, finely chopped * 2 tbsp flat-leaf parsley, chopped * 115g (4oz) freshly grated Pecorino cheese

Pre-heat the oven to 180oC/350oF/Gas Mark 4. Cut the peppers in half and discard the seeds. Soak the breadcrumbs in enough water to cover them and then discard the excess liquid. Mix the breadcrumbs with the capers, olives, tomatoes, garlic, parsley and most of the Pecorino cheese. Add in the salt, pepper and half the olive oil.

Fill the peppers with this mixture and put on a baking tray. Sprinkle with the rest of the olive oil and the Pecorino cheese. Bake for 30 minutes until the peppers are tender and starting to char a little at the edges. Serve with a green salad.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

There are more recipes in the section THE ITALIAN JOB, a selection of authentic Italian recipes.


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