Piccolo's Stuffed Bell Peppers

July 01, 2014


Heat oven to 400°. Soak bread in water until moistened and swelled. Remove from water, crumble, and squeeze out excess liquid.

Transfer to a large bowl. Add tomato, meats, fontina, provolone, and Fontinella cheese, olives, capers, and eggs; mix well.

Cut peppers in half lengthwise leaving stem in tact. Remove ribs and seeds. Stuff peppers with mixture making sure to pack them as tight as possible. Transfer to a baking sheet lined with parchment paper. Sprinkle with Pecorino Romano and drizzle with extra virgin olive oil. Cover with foil making sure it does not touch the tops of peppers and bake for 45 minutes. Remove foil and allow the top to lightly brown, about 15 minutes. The internal temperature should be 150°–160°. Remove from oven and cool for 20 minutes.

Enjoy as a meal or an appetizer paired with a red wine of your choice. Buon Appetito!

Recipe courtesy of Piccolo Italian Market & Deli


  • 1 small loaf Italian bread (about 9 ounces), very stale
  • 1 medium tomato, chopped
  • 6 slices Italian prosciutto, medium thickness, chopped
  • 6 slices sweet sopressata, medium thickness, chopped
  • 6 slices dry cured capicollo, medium thickness, chopped
  • 2 (¼-inch thick) slices fontina cheese, diced
  • 2 (¼-inch thick) slices aged provolone, diced
  • ¼ pound Fontinella cheese, diced
  • 2 tablespoons chopped mixed olives
  • 2 teaspoons non-pareil capers
  • 2 large eggs, beaten
  • 6 large red bell peppers
  • 2 tablespoons finely grated Pecorino
  • Romano cheese
  • Extra virgin olive oil, for drizzling
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