Roasted Peppers with Spaghetti Stuffing

Photo: Johnny Miller
Prep Time:
35 mins
Total Time:
1 hrs


  • 6 bell peppers, preferably a mix of red, orange, and yellow

  • Coarse salt

  • 8 ounces thin spaghetti

  • 2 tablespoons extra-virgin olive oil

  • 2 anchovy fillets

  • ½ red onion, thinly sliced

  • 2 tablespoons capers, rinsed and drained

  • 2 tablespoons red-wine vinegar

  • Fresh oregano leaves, for serving


  1. Place bell peppers directly over the flame of a gas-stove burner and roast, turning with tongs, until blackened all over. (Or roast peppers under the broiler.) Transfer to a large bowl, cover with plastic wrap, and let stand 15 minutes. Peel off skins, slice off tops, and remove ribs and seeds.

  2. Bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package. Drain.

  3. Preheat oven to 350 degrees. Heat a large saute pan over medium-high. Swirl in oil to coat, then add anchovies, breaking them up with the back of a spoon until dissolved. Add onion and capers and cook, stirring occasionally, just until onion is softened, about 3 minutes. Pour in vinegar and cook, stirring frequently, until almost evaporated. Add pasta and toss to coat.

  4. Generously season cavity of each pepper with salt, then fill with a heaping 1/2 cup pasta mixture, twirling pasta with a fork to fit snugly. Place peppers side by side in a 2-quart oval baking dish. Bake until pasta starts to brown in a few spots, 10 to 15 minutes. Let cool slightly before serving, topped with oregano.

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