Sara Ramen's Classic Italian Peperoni Ripieni
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, model, travel enthusiast and Italian food lover Sara Ramen, shares her recipe for a delicious Peperoni Ripieni.
Here at Bed Threads, we love any Italian dish. From delicious desserts like the classic Tiramisu or sweet plum crostata, to a ridiculously good baked rigatoni, pumpkin gnocchi or roasted cauliflower orecchiette.
To add to our growing list of easy vegetarian Italian meals is Sara Ramen’s Peperoni Ripieni, or stuffed peppers, inspired by one of her favourite dishes at Da Adolfo, a little beachside restaurant on the shores of the Amalfi Coast.
Packed with an abundance of flavour, tender capsicums are filled with black olives, eggplant, tomatoes, mozzarella and capers and are topped with fresh basil and Italian parsley so that each mouthful is like a taste of Italy.
- 120g sourdough
- 45g parmesan, grated
- 120g mozzarella, chopped into small cubes
- 1 eggplant, chopped into large cubes and roasted in olive oil and salt
- 2 tbsp capers
- 25 black olives, sliced in small chunks across the width
- Large handful of sweet tomatoes, chopped and deseeded
- 2-3 tbsp fresh basil leaves, chopped finely
- 2 tbsp fresh Italian parsley, chopped finely
- 1 egg, beaten
- 3 large capsicums
Preheat oven to 170 degrees.
Soak chunks of bread in a medium bowl of water or milk for 5-10 minutes. Squeeze liquid out of the bread, crumble in hands and place in a large bowl.
Add the parmesan, mozzarella, eggplant, capers, olives, tomatoes, basil, parsley and egg to the bread bowl. Mix together and season with salt to taste.
Slice capsicums in half lengthwise, deseed and remove white flesh.
Brush olive oil across the base of a baking dish and place the capsicum halves in, cut side facing up.
Spoon generous amounts of the stuffing mixture into the capsicum halves and finish off by drizzling a touch of olive oil over each one.
Bake in the oven for about 75 minutes. The capsicum skin should be tender and slightly wrinkled. Serve!
For more from Sara, follow her on Instagram @saraloura.