Involtini di Peperoni Ripieni con Acciughe (Stuffed Bell Pepper Rolls with Anchovies)

This delightful Italian appetizer hails from the southern regions of Italy, particularly Campania, where fresh, vibrant bell peppers and anchovies are staple ingredients. These stuffed pepper rolls are perfect for gatherings or as part of an antipasto spread. From my own personal experience, these are a crowd-pleaser, bursting with Mediterranean flavors. Let me show you how I make this classic dish with simple steps and some handy tips for variations.

Recipe Overview

• Cuisine: Italian
• Course: Appetizer
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Time to Stand: 10 minutes
• Total Time: 50 minutes
• Ease of Cooking: Easy
• Servings: 6 rolls
• Calories per Serving: ~120 kcal
• Cost of Ingredients: Low

Ingredients

• 3 large bell peppers (preferably red, yellow, or orange for sweetness)
• 6 anchovy fillets (packed in olive oil, drained)
• 2 tablespoons capers (rinsed and drained)
• 3 tablespoons breadcrumbs
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic (minced)
• Fresh parsley (chopped, about 2 tablespoons)
• Salt and pepper to taste
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Equipment Needed

• Oven or stovetop grill
• Baking sheet or grill pan
• Small bowl
• Tongs
• Parchment paper
• Knife and cutting board
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Step-by-Step Instructions

Step 1: Roast the Bell Peppers

1. Preheat your oven to 400°F (200°C) or heat a stovetop grill.
2. Place the whole bell peppers on a baking sheet (lined with parchment for easy cleaning) or directly on the grill.
3. Roast or grill until the skins are charred and blistered, turning them occasionally for even roasting (about 10–15 minutes).

Step 2: Peel and Prepare the Peppers

1. Once roasted, place the peppers in a bowl and cover with plastic wrap. Let them stand for 10 minutes. This will make peeling the skins easier.
2. Peel off the charred skin, then remove the seeds and cut each pepper into 2–3 wide strips, depending on their size.

Step 3: Prepare the Filling

1. In a small bowl, mix breadcrumbs, Parmesan cheese, garlic, parsley, capers, a pinch of salt, and a dash of black pepper.
2. Add 1 tablespoon of olive oil and mix until the filling resembles damp sand.

Step 4: Assemble the Involtini

1. Take a strip of roasted pepper and place an anchovy fillet at one end.
2. Spoon about 1–2 teaspoons of the breadcrumb mixture over the anchovy.
3. Roll the pepper strip tightly, starting from the end with the anchovy, and secure it with a toothpick if needed.

Step 5: Final Touch

1. Arrange the rolls on a serving plate. Drizzle the remaining olive oil over them.
2. Garnish with additional parsley for a fresh touch.

Variations

• Vegetarian: Replace anchovies with sun-dried tomatoes or marinated artichokes for a meat-free option.
• Gluten-Free: Use gluten-free breadcrumbs.
• Spicy Twist: Add a pinch of red chili flakes to the filling for a hint of heat.

Tips

• Roasting the peppers can be done in advance to save time. Store them in an airtight container in the fridge for up to two days.
• If anchovies feel too strong, consider using a milder white fish fillet or even smoked salmon.
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Nutritional Information (Per Serving)

• Calories: 120
• Protein: 3g
• Carbohydrates: 7g
• Fat: 8g
• Fiber: 2g
• Sodium: 350mg

Notes on What to Expect

These involtini are savory and packed with umami from the anchovies, balanced by the sweetness of roasted peppers. They are tender, with a slight crunch from the breadcrumb filling. Perfect for enjoying with a glass of crisp white wine or as a complement to a larger Italian feast.

I hope this guide has made making Involtini di Peperoni Ripieni con Acciughe seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment! 😊