Grandmom Lena’s Stuffed Italian Frying Peppers

"This is a different kind of stuffed pepper. We use a very flavorful bread stuffing. Large scale fights would break out over who got seconds of these…I’m the youngest of the “Grandchildren” on my Dad’s side of the family and I used to help my Grandmom make these just so I could get first “dibs” on them before they hit the dinner table"
photo by Romy A. photo by Romy A.
photo by Romy A.
Ready In:




  • wash and thoroughly dry peppers and cut the tops off. Remove seeds and white veins inside, keeping the body of the pepper whole.
  • Break the bread into pieces of varying size but nothing more than about a half inch square.
  • Remove the tomatoes from the can and squish into the bread breaking into pices (you may not have to use all the tomatoes in the can… go by how it looks and feels if it’s too dry add some of the juice from the can.) The mixture should be moist but not very wet.
  • Stir in the rest of the ingredients and incorporate thoroughly.
  • Stuff the bread mixture into the hollow peppers and level off on the top. (pack them fairly tightly but don’t jam or force the stuffing into the pepper).
  • Heat about ½ inch of oil in a deep frying pan on about medium high (I like to use half olive oil, half vegetable oil for the flavor).
  • Fry the stuffed peppers until the skin begins to turn golden brown, the pepper becomes soft and the filling is heated through.
  • Remove from oil and sprinkle with a little salt, if desired.
  • Can be served hot, warm or right out of the refrigerator! (p.s omit the anchovy and this is a nice vegetarian (not vegan) dish).

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  1. Love it thanks!!!
  2. I had a ton of frying peppers from a farmers market and wasn't sure what to do with them so I tried this. The smell in the kitchen was awesome and I couldn't wait to taste it. This is a great recipe. The stuffing is so flavorful. (I added some finely minced garlic, because I tend to add garlic to almost everything) I like the pink color that the bread gets from the tomatoes too! Very nice and thank you for sharing your "grand mom's" recipe!


I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points
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