Stuffing peppers is a common thing in Italy. You’ll find them stuffed with rice, meat, veggies and even rice and meat. When I was a kid, my grandmother would stuff red bell peppers with little tube pasta that was tossed with left over tomato sauce from dinner the night before. She would put loads of grated parmesan and sometimes little bits of meatballs. She would then cover the top with buttered breadcrumbs and bake them until soft. So good!
The recipe I posted here, is my version of my grandmother’s classic dish. I made it a little more grown up. I used pancetta, olives, capers and pine nuts in the sauce. I also added red seed pepper flakes and anchovy to the breadcrumb topping. To switch it up even more, I did away with the small pasta and used bucatini instead. I think my grandmother would be proud.Pin It