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Stuffed Peppers with Breadcrumbs, Anchovies, Olives and Capers

by Claudia Roden from Med: A Cookbook (Ebury)

Photography: Susan Bell

I have spent years stuffing vegetables in all kinds of ways – with rice, bulgur, meat, cheese. In my family’s culture labouring over food was a way of expressing love for family and honouring guests, and stuffed vegetables was one of those labour-intensive foods. Now, what matters to me is to offer something that delights, and my friends are happier when a dish is quick and easy because they want to make it themselves. These stuffed peppers are quick to make and the stuffing is essentially Mediterranean. Use long Romano peppers.

Serves 6


3 Romano peppers, cut in half lengthways and seeded

6 anchovy fillets in oil, drained and chopped

6 good quality black olives, such as Kalamata, pitted and chopped

1 tbsp tiny capers in brine, drained and squeezed

Small bunch (15g) of flat-leaf parsley, leaves chopped

40g fresh breadcrumbs

3 tbsp extra virgin olive oil


Preheat the oven to 170C/150C fan/gas 3. Line a roasting tin with foil and arrange the peppers cut-side up on the foil. Roast for about 30 minutes until they are soft.

Leave to cool.

Mix all the remaining ingredients together to make a stuffing. When the peppers are cool enough to handle, put a little stuffing into each and serve at room temperature.

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