Stuffed Baby Bell Chile Peppers

A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.

In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.

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10 small, round baby bell chile peppers (cherry peppers)
Small bottle olive oil
2 cups arugula
1 cup, fresh parsley
1/2 cup capers, soaked and drained
1/2 cup anchovies
10 tablespoons balsamic vinegar or enough to cover
Salt and fresh ground black pepper

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 arugula, 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 baby bell chile peppers (cherry peppers) and serve on a plate as tapas.

Yield: 10 servings

Recipe from Jamie Oliver.