Stuffed Capsicum

    1 hour 30 minutes

    A colourful and tasty dish. The anchovies are an important ingredient for flavour, so don't be tempted to leave them out. Any residual sauce can be served over pasta.

    30 people made this

    Serves: 8 

    • 4 green capsicums, halved and seeded
    • 1 (500g) loaf stale Italian bread, crumbled
    • 1 tablespoon olive oil
    • 1 small onion, diced
    • 2 cloves garlic, crushed
    • 60g anchovy fillets, diced
    • 8 pitted green olives, diced
    • 2 tablespoons extra virgin olive oil
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon chilli flakes
    • 1 (410g) bottle of pasta sauce

    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Place capsicums in a greased baking dish; set aside. Place crumbled bread in a large bowl and sprinkle with 1/2 cup water; set aside.
    2. Heat oil in a large frypan over low heat. Saute onion until translucent then stir in garlic. Let garlic cook for 2 minutes then stir into bread.
    3. Add anchovies, olives, olive oil, black pepper and chilli flakes. Mix until well blended.
    4. Fill capsicum halves with stuffing. Surround capsicum with pasta sauce and a small amount of water. Cover with foil.
    5. Bake in preheated oven for 45 to 60 minutes or until capsicums are tender. Uncover for the last 15 minutes of baking and baste occasionally with sauce.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (19)


    Use coucsous  -  06 May 2012


    I made this recipe for my wife and a couple of our close friends. The recipe is a good one. There are some nice, not too overpowering flavors in this dish. I served it the peppers on a bed of spaghetti squash. Changes I recommend...add italian sausage, add some table white wine (dry is best) when cooking the onions and garlic, add a tablespoon of oregano, and once the peppers are done, cover them with shaved parmesan (from a block of cheese, not that pregrated stuff). Sprinkle chopped parsley as a garnish over the top of the peppers. Oh, and one last thing...slice the peppers lengthwise and make pepper boats. You can fit a lot into the pepper and it's more stable when sitting on a plate. Bon Appetit!  -  25 Mar 2007  (Review from Allrecipes USA and Canada)


    This is a good recipe, but no one in our family likes anchovies! I came across this recipe because we all miss my MIL's stuffed peppers now that she's gone and this was the closest to it I could find. I added some pepperoni and soppresata (dry sausage), which my mother in law taught me to "boil in a little water to get out some of the fat" and then chop into a super small dice. That way, there's some in every bite. I made it once without the "boil" and found that the pepperoni was like little hard nuggests - we prefer that it be boiled a little first - its softer in the finished pepper We get the "salt" flavor from this rather than the anchovies. Also, she always added some freshly grated Parmesan or Romano cheese to the mixture and regular black olives, chopped up, and ALWAYS used the day old Italian bread rather than boxed bread crumbs.  -  10 Jan 2009  (Review from Allrecipes USA and Canada)