Italian Appetisers

Stuffed Peppers Neapolitan-style

Here is the Stuffed Peppers Neapolitan-style. Last night, I hosted a birthday dinner for a friend who is a vegetarian.

So, what to make for the honored guest?

I found this recipe in my old recipe file, handwritten by one of my high school friend’s grandmother from Naples.

She called it “Peppas Nah-Bo-Lee-Don” (means Neapolitan in Italian with a bad New Jersey accent).

I decided to finally try it after 25 years of saving it!

I usually stuff my peppers with a sausage & rice mixture, however, after trying peppers stuffed this way, I will never do them any other way.

Truly delicious, even better the next day.


  1. First start by making your own breadcrumbs. I used about half a package of Italian bread.
  2. Cut the bread up and place in your food processor. Pulse to make coarse crumbs.
  3. Then prepare your peppers. I use multi color peppers, because they are pretty and are sweeter than the green ones.
  4. Using a pairing knife, cut around the stem of the pepper and cut out the middle. I scoop the remaining ribs and seeds out w/ a melon ball scoop. Very easy.
  5. Then, I cut the peppers in half, to make cradles (you can leave the peppers whole if you wish). Line the peppas in a baking dish.

OK, now you are ready to stuff your peppers.



  • 2 cups of FRESH breadcrumbs
  • 1/2 c (or more) of olive oil
  • 1/4 c chopped kalamata olives
  • 1/4 c fresh chopped parsley
  • 1/4 c fresh chopped basil
  • 2 tbsp of drained & rinsed capers
  • half can of anchovies, drained, and chopped (don’t skip this)
  • 3 tbsp of golden raisins (makes the dish fantastic!)
  • 3 tbsp of good grated parmesan cheese



  1. Put olive oil in pan and keep stirring your breadcrumbs to toast them (about 8 minutes). If they become dry, add more oil as you go.
  2. Turn the flame to low, and stir in all the rest of the ingredients. This should make a moist stuffing.
  3. Pack your peppers with this mixture. You can make this a day ahead and keep in the fridge.
  4. Heat for 45 minutes in a 350 degree oven. I liked them better the next day for lunch!


Let me know how you like them!


Source and picture:




Meet Anita Augello – The woman behind all of these Italian favorites.

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