Bell peppers stuffed with rice, Parmesan, and fresh herbs, baked until tender and lightly browned on top.
Peperoni ripieni is a classic Italian home dish, especially common in Puglia and other southern regions where summer bell peppers are abundant. Rice, tomato, and Parmesan form the traditional base filling, often studded with breadcrumbs for texture and baked slowly until the peppers soften and their natural sweetness concentrates. This version adds fresh scallion and a touch of ginger for brightness, a departure from the strictly traditional herb blend of basil and parsley, but one that plays well against the sweetness of slow-roasted peppers. The rice is partially cooked before stuffing so it finishes perfectly in the oven without turning mushy or staying undercooked. Baked uncovered with a splash of water in the bottom of the dish to keep the peppers from drying out, this dish rewards patience — a slow bake at moderate heat lets the peppers soften completely while the filling sets into a cohesive, sliceable interior.
Serves 6
In a bowl, combine parboiled rice, half the crushed tomatoes, half the Parmesan, scallions, ginger, garlic, basil, olive oil, and salt. Mix well.
Preheat oven to 375°F (190°C). Fill each hollowed pepper with the rice mixture, packing gently, up to just below the rim.
Mix remaining crushed tomatoes with a splash of water and pour into the bottom of a baking dish. Stand the stuffed peppers upright in the dish. Sprinkle breadcrumbs and remaining Parmesan over the tops.
Pour water around the base of the peppers to keep them moist while baking.
Drizzle the tops with olive oil and bake uncovered 45-50 minutes until the peppers are very tender and the tops are golden brown.
Let rest 5-10 minutes before serving, spooning some of the tomato sauce from the bottom of the dish over each pepper.
Parboil the rice only until about halfway cooked; fully cooked rice turns mushy and overstuffed after the long bake.
Choose peppers that stand upright easily on their own — a flat, stable base keeps the filling from spilling during baking.
Don't skip the water in the bottom of the dish; it creates steam that keeps the peppers from drying and scorching over the long bake time.
Add cooked ground beef or Italian sausage to the filling for a heartier, non-vegetarian version.
Use a mix of yellow and red peppers for a more colorful presentation.
Swap Parmesan for pecorino romano for a sharper, saltier flavor.
Refrigerate up to 4 days in an airtight container. Reheat in a 350°F (175°C) oven until warmed through, or in the microwave for a quicker option.
Stuffed vegetables are a hallmark of Southern Italian cucina povera, where peppers, tomatoes, and zucchini were commonly hollowed and filled with rice or breadcrumbs to stretch a modest amount of protein and cheese across a full family meal.
Yes, a breadcrumb-based filling with egg as a binder is equally traditional and common in different Italian regions.
This usually happens with very thin-walled peppers baked at too high a temperature — choose firm, thick-walled peppers and stick to a moderate oven.
Yes, stuff the peppers up to a day ahead and refrigerate, then bake just before serving, adding a few extra minutes to the bake time.
Per serving (260g / 9.2 oz) · 6 servings total
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