Slow-Cooked and Stuffed Baby Bell Chile Peppers

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  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 10 servings
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10 small, round baby bell chile peppers (cherry peppers)

Small bottle olive oil

2 good handfuls rocket (arugula)

1 good handful parsley

1 small handful capers, soaked and drained

1 handful anchovies

10 tablespoons balsamic vinegar or enough to cover

Salt and fresh ground black pepper


  1. Halve the chiles, remove the seeds and then wash in cold water. Then drain. Tightly pack into a large earthenware dish and cover with the olive oil then place in the oven at 325 for about 45 minutes until tender. Carefully remove the dish from the oven and leave to cool. Take the chiles out of the dish. Pour the olive oil back into the bottle. This is great on salads, over mozzarella and other cheeses, on pizzas, or over pasta. Finely chop the rocket, parsley and capers. Roughly chop anchovies and then mix everything up in a bowl with balsamic vinegar. Season with salt and pepper. Stuff this filling into your bell peppers (cherry peppers) and serve on a plate as tapas.;