Name: Pipi chini with bread and cheese
Prep time: 30 min
Cook time: 40 min
Total time: 80 min
Yield: 12 stuffed peppers (about 6 portions per batch)
Cuisine: Italian
Ingredients: 12 pieces Small mild round green peppers (6–7 cm wide, about 90–110 g each); 300 g Plain dry breadcrumbs; 50 g Pecorino (finely grated); 50 g Provola (small dice); 120 g Ripe tomato pulp and juice (grated; discard skin); 100 ml Water; 45 g Extra virgin olive oil (use two thirds in filling; remaining third for tray and tops); 20 g Capers (rinsed and drained); 5 g Parsley leaves (chopped); 5 g Basil leaves (torn); 3 g Fine salt

Use mild round peppers of similar size and moisten the crumbs before filling.

Make ahead Prepare the filling on the day of baking. Serve after a short rest; the peppers and cheese are most supple while warm.

By Italia Magnifica · Updated October 2026

Prep: 30 min
Cook: 40 min
Rest: 10 min
Yield: 12 stuffed peppers (about 6 portions per batch)
Difficulty: Easy

Pipi chini with bread and cheese

Prep 30 min · Cook 40 min · Rest 10 min · Yield 12 stuffed peppers (about 6 portions per batch) · Difficulty Easy

Ingredients

Skip to the method

12 stuffed peppers (about 6 portions per batch)

12 pieces12 pieces
Small mild round green peppers6–7 cm wide, about 90–110 g each2¼–2¾ in wide, about 3¼–4 oz each
300 g3½ cups
Plain dry breadcrumbs
50 g1¾ oz
Pecorinofinely gratedfinely grated
50 g1¾ oz
Provolasmall dicesmall dice
120 g4 oz
Ripe tomato pulp and juicegrated; discard skingrated; discard skin
100 ml½ cup
Water
45 g1½ oz
Extra virgin olive oiluse two thirds in filling; remaining third for tray and topsuse two thirds in filling; remaining third for tray and tops
20 g¾ oz
Capersrinsed and drainedrinsed and drained
5 g5 g
Parsley leaveschoppedchopped
5 g5 g
Basil leavestorntorn
3 g½ tsp
Fine salt

Equipment

Baking tray about 30 × 40 cm with a rim
Mixing bowl and fine grater
Small knife, spoon and scales

Method

Heat the conventional oven to 200°C. Wash the peppers, cut a small lid around each stalk and remove seeds and white ribs without piercing the bases. Keep the lids. Arrange the peppers upright in one layer.Heat the conventional oven to 400°F. Wash the peppers, cut a small lid around each stalk and remove seeds and white ribs without piercing the bases. Keep the lids. Arrange the peppers upright in one layer.
Combine breadcrumbs, grated pecorino, diced provola, capers and herbs. Add tomato pulp and juice, the water, two thirds of the oil and the salt. Mix and let absorb for 5 minutes. The crumbs should be evenly damp and hold together when lightly squeezed.Combine breadcrumbs, grated pecorino, diced provola, capers and herbs. Add tomato pulp and juice, the water, two thirds of the oil and the salt. Mix and let absorb for 5 minutes. The crumbs should be evenly damp and hold together when lightly squeezed.
Use part of the remaining oil to grease the tray. Divide the filling evenly among the peppers, about 55–60 g per pepper at this size, stopping just below the rim without packing hard. Set the lids alongside and drizzle the rest of the oil over the filling.Use part of the remaining oil to grease the tray. Divide the filling evenly among the peppers, about 2–2 oz per pepper at this size, stopping just below the rim without packing hard. Set the lids alongside and drizzle the rest of the oil over the filling.
Bake for 35–45 minutes, until the pepper walls yield to a small knife and the exposed crumbs are golden. If the tops color early, cover loosely with foil and continue until the peppers are tender. Rest for 10 minutes and serve warm, with the lids alongside.Bake for 35–45 minutes, until the pepper walls yield to a small knife and the exposed crumbs are golden. If the tops color early, cover loosely with foil and continue until the peppers are tender. Rest for 10 minutes and serve warm, with the lids alongside.