Little Stuffed Peppers Recipe – Italian Peperoncini Imbottiti

Little Stuffed Peppers Recipe

This little stuffed peppers recipe transforms sweet and mild peppers into a flavour-packed Italian appetizer, enhanced with anchovies, cherry tomatoes, garlic, and fresh oregano. Featured on Bonacini’s Italy and crafted by host Michael Bonacini, these Peperoncini Imbottiti deliver bursts of umami, freshness, and vibrant colour—perfect for entertaining or a light, satisfying meal.

The Inspiration

Peperoncini Imbottiti are a classic Italian antipasto, popular across regions such as Campania and Sicily, where stuffed vegetables are a staple of home-style cooking. In these regions, small peppers are often filled with a mix of breadcrumbs, cheese, herbs, and occasionally cured fish or meats, reflecting the Mediterranean tradition of using simple ingredients to create bold flavours.

On Bonacini’s Italy, Michael Bonacini often reinvents traditional dishes with modern touches. In this recipe, anchovies provide salty, umami richness, while fresh oregano brightens the filling and adds a fragrant, peppery note. The combination of breadcrumbs, garlic, and cherry tomatoes balances the salty anchovies, creating a harmonious, satisfying bite in every pepper.

Ingredients

• 10 peppers (mix of poblano, long green, assorted mini sweet peppers)
• 4 cups (950 ml) breadcrumbs
• 24 anchovy fillets, finely chopped
• 30 cherry tomatoes, diced
• 2 tablespoons (30 ml) chopped fresh oregano
• 4 small garlic cloves, minced
• ½ cup (120 ml) olive oil, plus more for drizzling
• Salt
• Crushed red pepper (optional)
• Arugula, for plating

Method

• Preheat the oven to 375 F (190 C).
• Carefully cut off and remove the very tops off the peppers, remove the stems and seeds, and keep the rest of the pepper intact.
• In a large bowl, combine the breadcrumbs, anchovy fillets, cherry tomatoes, oregano, garlic, and olive oil and mix to combine.
• Using a small spoon, fill the peppers with the breadcrumb mixture until full and packed in, then place on a greased baking sheet.
• Bake for 25 minutes, turning once, until softened and browned.
• Transfer to serving plate, then drizzle with olive oil, and season with salt and crushed red pepper.
• Serve over a bed of arugula.
• Buon appetito!

Serving Suggestions

These little stuffed peppers are perfect as an antipasto, party appetizer, or a side dish for Italian-inspired dinners. Their bold flavours pair beautifully with crusty bread, allowing guests to soak up any juices from the roasted peppers. For a heartier meal, serve alongside grilled meats, roasted fish, or a light pasta dish.

The combination of umami-rich anchovies and bright cherry tomatoes makes these peppers ideal with crisp white wines like Pinot Grigio or Sauvignon Blanc. For casual gatherings, arrange the peppers on a large platter over fresh arugula, sprinkle with extra herbs, and let guests serve themselves. Their colourful presentation and flavourful filling make them a guaranteed crowd-pleaser.

The dish is ideal for casual gatherings, antipasto platters, or even as a vibrant side dish. Its visual appeal—small peppers stuffed generously and roasted to golden perfection—makes it an Instagram-worthy addition to any table.

Final Thoughts

This little stuffed peppers recipe highlights the genius of Italian home cooking: simple ingredients transformed into bold, memorable flavours. The anchovies bring depth, the cherry tomatoes add sweetness and juiciness, and the oregano infuses freshness throughout.

On Bonacini’s Italy, Michael Bonacini demonstrates how traditional recipes can be elevated with attention to flavour balance and modern presentation. Peperoncini Imbottiti are a versatile dish—great for entertaining, weeknight meals, or as part of an antipasto spread.

Whether served warm from the oven or at room temperature, these stuffed peppers combine crunch, aroma, and umami-rich fillings into a bite-sized experience that celebrates Italian cuisine at its finest.