Sicilian-Style Stuffed Red Peppers

Name: Sicilian-Style Stuffed Red Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 6 red bull's horn sweet peppers (or classic red bell peppers); 3 cups crusty white bread or ½ baguette, slightly stale, coarsely processed into breadcrumbs; 1 cup roasted almonds coarsely ground in a food processor or almond flour); 0.5 cup black or Nocellara olives, pitted and chopped; 1 cup cherry tomatoes, finely diced; 2 garlic cloves, finely minced; 0.25 cup fresh flat-leaf parsley and/or basil, chopped; 1 lemon (zest and juice); 1 tsp harissa or Sambal Oelek (or more, to taste); 1 tbsp pesto rosso or Trapanese pesto, optional (or more, to taste); 3 tbsp extra-virgin olive oil, plus more for drizzling; 0.5 cup dry white wine, rosé, or white vermouth; 1 can (200 g / 7 oz) sardines, drained (pescatarian version); 2 anchovy fillets (pescatarian version); Salt and freshly ground black pepper, to taste

By Dominic Lamirande

AJOUTER UN COMMENTAIRE

Preparation 20 min Cooking 30 min Total 50 min Level Facile

This pescetarian or vegetarian recipe showcases long sweet peppers (bull’s horn), which are naturally sweeter and more tender than classic bell peppers. The flavorful filling combines fresh herbs, toasted almonds, olives, and citrus for a perfect balance of textures. For a heartier pescatarian variation, simply add sardines and anchovies to boost the protein by 5 g per serving!

From France to Sicily: My Favorite Vegetarian (or Pescatarian) Stuffed Pepper Recipe

You all know how much I love to travel and bring back recipes I enjoyed along the way! Surprisingly enough, it was during a trip to the South of France that I fell in love with this Sicilian-style stuffed pepper recipe.

Over there, they often use long sweet peppers, commonly known as corne de taureau or bull’s horn peppers. Their flesh is amazingly tender, juicy, and naturally sweet. If you can’t find any, classic red bell peppers work just as well!

At its core, this recipe is vegetarian, featuring a filling made with fresh breadcrumbs, Nocellara olives, cherry tomatoes, garlic, lemon, and almond flour. For an extra protein boost, you can also add a bonus ingredient: simply toss in sardines and anchovies to turn this into a protein-rich pescatarian variation!

And whatever you do, don’t skip the harissa, pesto rosso, or Trapanese pesto for that signature Sicilian touch.

Hands down my favorite dinner right now!

Tips for a perfect recipe:

Toasted almonds offer better texture and flavor than almond flour: browning almonds in a skillet develops rich, nutty aromas essential to the dish’s Sicilian profile. That said, store-bought almond flour works just fine if you’re looking for a quick shortcut!
Adjust salt with care: olives, anchovies, and harissa already bring plenty of sodium, so salt the filling lightly.
Don’t overcrowd the baking dish: leave space between the peppers so they roast properly rather than steam.
Make-ahead friendly: you can assemble and stuff the peppers a few hours in advance, then pop them in the oven right before serving.
Note on standard red bell peppers: if using classic bell peppers instead of bull’s horn peppers, keep in mind their thicker flesh requires a longer cook time. Add about 10 to 15 extra minutes in the oven.

Why make this recipe?

An explosion of Mediterranean flavors: the combination of lemon, olives, harissa, and toasted almonds creates the perfect balance of freshness, acidity, and a touch of heat.
Versatile and adaptable to dietary needs: easily prepared as a 100% vegetarian dish, a protein-rich pescatarian option, or gluten-free (using gluten-free bread) depending on your guests, cravings, and restrictions.
Zero-waste: perfect for using up stale bread or leftover baguette.
An economical and accessible dish: relies on simple pantry staples (stale bread, canned goods, olives, garlic) while delivering stunning results!