3.5 from 2 votes

Breadcrumbs stuffed green peppers

Servings 4
Author Giulia Scarpaleggia


  • about 20green peppers, small and thin
  • 400 g of breadcrumbs
  • about 150 g of tuna, in oil or natural
  • 5 or 6 anchovies, chopped in small pieces
  • 1 tablespoon of pickled capers
  • 2 tablespoons of black or green olives, pitted and chopped
  • 1 ripe tomato, cut into small pieces
  • some pickles
  • extra virgin olive oil
  • salt)


  • Gently wash and dry the green peppers, remove the stem and the seeds with a sharp knife.
  • In a large bowl combine with your hands the breadcrumbs, the tuna, the chopped anchovies, the chopped olives, a generous handful of chopped pickles, the diced tomato and its juice. If your bread is without salt, just like the Tuscan bread, add a pinch of salt to taste. Let it rest for 30 minutes.
  • Preheat oven to 180°C.
  • Fill the peppers with the help of a spoon and arrange them in a baking tin greased with extra virgin olive oil. Drizzle the green peppers with extra virgin olive oil and sprinkle with salt.
  • Bake for about 25 minutes or until golden: the peppers should be well roasted and golden brown in some points. A tempting smell will tell you that they are ready.
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