Ann Nurse's Baked Stuffed Peppers

Ann Nurse's Baked Stuffed Peppers
Staff Writer

Penny de los Santos

Not like typical stuffed peppers with a meat or rice filling, these are baked with a sprinkling of pine nuts and capers, topped with seasoned breadcrumbs, and drizzled with olive oil. They make a fine first course alongside other simple antipasti, or a great side dish with plain grilled or roasted meat or fish. These peppers are typical of the Italian region of Puglia, where Ann’s family has its origins. For advance preparation, get everything ready and bake close to the time you intend to serve them, or bake the peppers early in the day for the evening. However, don’t make these the day before or the breadcrumbs will lose their freshly toasted flavor.


Set a rack in the middle level of the oven and preheat to 375 degrees. Evenly spread the tomatoes in the prepared baking dish.

Rinse the peppers and drain them. Halve or quarter the peppers, depending on their size, and pull away the stem and seed pod. Shake or brush away any stray seeds. Arrange the pepper pieces, skin side down, on the tomatoes. Sprinkle the pine nuts and capers on top.

Mix the breadcrumbs with the garlic and parsley and top each piece of pepper with about 1 tablespoon. Drizzle the olive oil over the breadcrumb topping. Bake the peppers until they are tender and the breadcrumbs are deep golden, about 30 minutes, checking occasionally to make sure the tomatoes are not drying out too much. If necessary, add 1-2 tablespoons of water, but be sure to place it directly in the pan to avoid wetting the breadcrumbs.

Cool the peppers and serve them warm or at room temperature.


Calories per serving:

338 calories

Dietary restrictions:

Sugar Conscious, Vegan, Vegetarian, Dairy Free, Egg Free, Milk Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 21g 33%
  • Carbs 33g 11%
  • Saturated 3g 13%
  • Fiber 4g 15%
  • Sugars 3g
  • Monounsaturated 11g
  • Polyunsaturated 6g
  • Protein 7g 15%
  • Sodium 470mg 20%
  • Calcium 82mg 8%
  • Magnesium 66mg 17%
  • Potassium 532mg 15%
  • Iron 3mg 17%
  • Zinc 2mg 10%
  • Phosphorus 157mg 22%
  • Vitamin A 42µg 5%
  • Vitamin C 266mg 443%
  • Thiamin (B1) 0mg 24%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 4mg 19%
  • Vitamin B6 0mg 17%
  • Folic Acid (B9) 82µg 20%
  • Vitamin B12 0µg 2%
  • Vitamin E 3mg 15%
  • Vitamin K 67µg 84%
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