Nanny’s Italian Bread-Stuffed Peppers is a recipe passed down through generations. These have a delicious bread stuffing inside tender baked bell peppers.
A Family Favorite Recipe for Bread-Stuffed Peppers
A few years ago, I drove Jack’s mother (our beloved Nanny) to a family baby shower. During our ride, Nanny mentioned she had recently given her Italian Stuffed Peppers recipe to my nephew Kevin, who had just moved across the country to live here in Massachusetts. Anytime there is talk about family recipes being shared – my ears perk up, so of course, I asked for the recipe too!
For years, I’ve heard my husband Jack talk fondly about Nanny’s Italian Bread-Stuffed Peppers. Jack grew up with this wonderful recipe, and anytime he walked in the door and smelled the aroma of green bell peppers frying in the kitchen – he knew he was home and what was about to be served for dinner.
Instead of a rice and beef mixture inside the bell pepper – the peppers are filled with a super flavorful bread stuffing as well as a little tomato sauce.
Reader Review
“The only thing I could think to say is AMAZING! I felt like I was a kid again standing in grandma’s kitchen . THANK YOU.” -Richard
This Italian Stuffed Peppers recipe was passed down to Nanny by her Italian mother-in-law. (Jack jokes that his grandmother probably said something to Nanny along the lines of, “You wanna marry my son, then you gotta learn how to cook my stuffed peppers for him!”)
Nanny’s Italian Bread-Stuffed Peppers are unlike most other stuffed pepper recipes. The flavors are unique and incredibly delicious, with a slightly sweet, moist bread stuffing that has golden raisins in the mix as well as Italian bread crumbs, Romano cheese and other seasonings. The bell peppers are caramelized – first from frying them on top of the stove, then even more as they bake until soft and tender.
When these Italian Bread-Stuffed Peppers first came out of the oven, Jack said to me, “Smells like home!”
Cooking Tips & Tricks
After our first attempt at recreating Nanny’s Italian Bread-Stuffed Peppers, Jack brought some of the peppers over to his parents’ house so Nanny could critique them. She told Jack, “Good first effort!” but here are a few extra pointers from the expert!
- You want to select smaller bell peppers for this recipe so the stuffing cooks through evenly.
- Don’t over pack the stuffing in the peppers – the filling should be loosely packed so it cooks up soft and moist, not overly dense.
- Make sure you fry the peppers long enough so the skins start to brown and caramelize. This ensures that the peppers will be tender after baking, plus the caramelization yields great flavor!
Nanny’s Italian Bread-Stuffed Peppers
Nanny’s Italian Bread-Stuffed Peppers is a recipe passed down through generations. These have a delicious bread stuffing inside tender baked bell peppers.
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 45 minutes
- Yield: 5–6 peppers 1x
- Category: entree
- Method: Baked
- Cuisine: Italian
Ingredients
- 5–6 green bell peppers, see note
- 1/2 pound Italian bread, crusts removed, cut into small pieces
- 1 cup whole milk
- 1 1/2 cups golden raisins
- 2 whole eggs, slightly beaten
- 3/4 cup Romano cheese, grated, plus more for serving
- 1/2 cup Italian bread crumbs
- 2 1/2 cups tomato sauce, divided
- 1 1/2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil, divided
Instructions
- Cut tops off of peppers and remove all seeds and ribs, set aside.
- Place bread in a large bowl and cover with milk, making sure the bread gets all soaked. Let sit 10 minutes.
- With your hands or a wooden spoon, mash bread and milk to form a thick wet mash.
- Add raisins, eggs, cheese, bread crumbs, ½ cup of the tomato sauce, garlic powder, Italian seasoning and black pepper and mix to combine.
- Spoon a tablespoon of oil in each pepper and swirl around, then place a tablespoon of sauce in the bottom of each cavity.
- Divide the filling between the peppers, loosely packed.
- Heat a cast iron skillet over medium heat and add all but two tablespoons of the olive oil to the pan.
- Once hot, place peppers into oil on their sides and over 25-30 minutes, cook and turn until all of the skin has been browned, including the bottoms.
- Preheat oven to 350 degrees F.
- In a casserole dish large enough to hold the peppers, place a cup of tomato sauce on the bottom and as each pepper is browned, place face up into the prepared casserole dish.
- Drizzle about a teaspoon of olive oil over each and top with the remaining sauce.
- Cover with parchment and foil and bake for one hour.
- Serve immediately with additional tomato sauce and grated Romano cheese.
Notes
When selecting your green bell peppers for this recipe, try to select smaller peppers with smooth sides and no large ribs. If small, the stuffing will fill six, if medium-sized, it will fill five. Try to avoid the very large bell peppers.
You might like these other Stuffed Pepper Recipes
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This was the best stuff pepper recipe I’ve ever made. I did not have raisins, but I did have raisins bread. I also added some pizza cheese. I did not think the frying first part would make a difference, boy was I wrong. The peppers were so tender and sweet. I used red, orange, and green. Thanks for sharing a “treasured” recipe.
You’re very welcome Arlene! So glad you enjoyed the recipe as much as we do! <3
The bread stuff pepper recipe is like my mother’s recipe. I’m going to try them tonigjt.
We hope our version is as good as your mother’s recipe Anthony!
The only thing I could think to say is AMAZING! I felt like I was a kid again standing on grandma’s kitchen . THANK YOU
Richard, this is Jack. Appreciate the reply. I grew up with these peppers and even today, my mother, who is in her 80s, still makes it for my father who is also in his 80s.
you left out chopped parsley to the stuffing mix, ANY italian would NEVER leave out parsley
That is because my mother is French Canadian and Canadian Indian and this is her recipe. My dad is Italian and if I was making his recipe for stuffed peppers, I would pick fresh Italian parsley which grows in a pot on my kitchen window in the winter.
Jack
Hi there not sure if me and three others don’t see how much meat to use? I am guessing with a half pd per pepper maybe twos odd per four pepper
Hi Margaret – In this recipe, there isn’t meat in the stuffing – just bread!
I recently made these peppers for my family. They were picture perfect and so delicious they disappeared in no time at all with many requests that we have them again soon, very soon!
Thank you so much Gale! We’re so glad you enjoyed the recipe (and we’ll be sure to let Nanny know too!) 🙂
My Mother made stuffed peppers with red bell peppers, green olives, Italian bread, capers, Italian seasonings olive oil and topped it with a little sauce. Your recipe is very close to Hers, I enjoyed it very much. Brought back so many good memories. Thanks you.
You’re very welcome Tina! Such nice memories! So glad you enjoyed the recipe.
I can’t wait to try these stuffed peppers. I always loved them but since nobody else in my home likes them I’ll be able to have them all to myself. Thanks for Nanny’s recipe. Oh, by the way, I thought you would be interested to know my grandchildren call me “Nanny” as well.
We hope you love the peppers Carol! 🙂
My grandparents from each side came from Italy in about 1905. My grandmother used to make meatballs with ground beef and ground Italian pork sausage, golden raisins and roasted pine nuts. (plus eggs, Italian bread crumbs, etc)
I modified your recipe and included one pound of ground mild Italian sausage and a half a cup of roasted pine nuts.
I had some friends over for dinner and they loved it so much they took the recipe home with them. I hope someone will try it with the sausage and pine nuts. It’s great !!
Thank you for posting this !!!
Victor
Your grandmother’s version sounds wonderful Victor! We will definitely try that the next time we make the recipe! Thank you for sharing!
This looks so good. I am going to stop by the market and get myself some fresh bell peppers on the way home from work. I bet my wife will love these. I like how I can just through them in the oven once I am done as well. Seems like a great way to go. I will have to try this out, and see if it is any good. If it is I am sure I will add it to my weekly meal list.
Thanks Kody! Hope you enjoy the recipe!