Rice and Herb Stuffed Peppers, Italian Style (Peperoni Ripieni)

About This Recipe

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.

Ingredients

Serves 6

• 6bell peppers(tops cut off, seeds removed)
• 1 cuparborio or short-grain rice(parboiled 10 minutes and drained)
• 1 can (14oz)crushed tomatoes
• 0.5 cupgrated Parmesan
• 3scallions(finely chopped)
• 1 tspfresh ginger(grated)
• 2 clovesgarlic(minced)
• 0.25 cupfresh basil(chopped)
• 3 tbspolive oil(plus more for drizzling)
• 1 tspfine sea salt
• 0.5 cupbreadcrumbs
• 0.5 cupwater(for the baking dish)

Instructions

1. 1

   Make the filling

   In a bowl, combine parboiled rice, half the crushed tomatoes, half the Parmesan, scallions, ginger, garlic, basil, olive oil, and salt. Mix well.

2. 2

   Stuff the peppers

   Preheat oven to 375°F (190°C). Fill each hollowed pepper with the rice mixture, packing gently, up to just below the rim.

3. 3

   Top and arrange

   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.

4. 4

   Add water to the dish

   Pour water around the base of the peppers to keep them moist while baking.

5. 5

   Bake

   Drizzle the tops with olive oil and bake uncovered 45-50 minutes until the peppers are very tender and the tops are golden brown.

6. 6

   Rest and serve

   Let rest 5-10 minutes before serving, spooning some of the tomato sauce from the bottom of the dish over each pepper.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions