This is a classic recipe from my Nonna in Italy with a slight twist on the original recipe.


  • 4 Red Peppers (Capsicums)

  • 4 cups of fresh breadcrumbs coarsely chopped

  • 1 cup grated parmigiano cheese

  • 1/2 cup pancetta

  • 2 eggs

  • 1 garlic clove, crushed

  • 1 large onion, chopped

  • 1/2 cup chopped parsley

  • 1/2 cup red wine vinegar

  • 4 tbsp olive oil

  • Sea salt

  • Freshly ground pepper


  • 1.

    Preheat an oven to 180C.

  • 2.

    Cut the top of the peppers just enough to remove the seeds from inside

  • 3.

    Pour equal amounts of red wine vinegar in each pepper and swish around to coat the inside.

  • 4.

    Meanwhile while they sit marinating cook the onions in a little olive oil until soft and starting caramelise then add garlic and cook for a minute or so.

  • 5.

    Add pancetta and cook until starting to crisp and remove from heat let cool slightly and then add to breadcrumbs and remaining ingredients and mix to combine, should not be to runny if so add more breadcrumbs.

  • 6.

    Swish the vinegar once more inside the peppers and then spoon stuffing into peppers not compacting it to much and level it at the top.

  • 7.

    Heat a fry pan until hot and add olive oil and place peppers with stuffing side down to seal the peppers, once browned lie them skin side down on a baking tray drizzle with a little olive oil and sea salt and bake for about 25 minutes, turning them as you go every 5 minutes.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 814kj
  • Fat Total 37g
  • Saturated Fat 11g
  • Protein 27g
  • Carbohydrate 90g
  • Sugar 13g
  • Sodium 1110mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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These can be served hot or cold with a salad or with an Italian style tomato sauce. If you want to make it vegetarian just leave the pancetta out.

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Posted by Lees2603Report
I made these today for an Italian fathers day feast and everyone loved them- especially the two Italian fathers!!! I used baby capsicums and the recipe made 12. Definitely a recipe I will use again.