Peperoni Ripieni (Stuffed Peppers with Eggplant)

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Oh, just stuff it! In terms of food, that’s actually a good thing to say, since stuffed or filled foods tend to be especially delightful. The slightly hidden insides and the melding of flavors always offers a little surprise for the senses. In the case of my version of Italian stuffed peppers with eggplant (peperoni ripeni), the surprise comes not only in the baba ghanoush-like eggplant filling topped with tomato, but also in the story the colorful package represents of Italy’s Jews’ contributions to Italian cuisine. Please read more about that story in my article “Behind Italian Cuisine, a Jewish Influence” for Jewish Food Experience.

Then please enjoy the recipe, especially with summer’s freshest produce but really anytime you can get your hands on decent peppers, eggplant, and tomatoes. Stuffed peppers are also traditional in some communities for Sukkot, and this version, evocative as it is of the travels of the Jews, would be especially fitting.



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