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Italian Fonio Stuffed Peppers

Prep Time
Cook Time

by Claire Alsup

Our Italian-style stuffed peppers take inspiration from a traditional dish (known as puparuole ‘mbuttunate in Neapolitan dialect) found on the Amalfi Coast. They work as a main dish, an impressive side for dinner parties and make for killer leftovers. Kick them up a notch by adding fresh mozzarella, oil packed tuna, or shredded chicken. #YoleleAtTheTable


Serves 4 people
    • red bell peppers, cored, seeded, tops reserved
    • tablespoons olive oil, plus more
    • medium eggplants, chopped into 1/2 inch cubes, skin on
    • cloves garlic, minced
    • tablespoon tomato paste
    • anchovy fillets, roughly chopped
    • cups cooked Yolélé fonio
    • tablespoons capers
    • handful black or green olives, roughly chopped
    • bunch fresh herbs, roughly chopped (basil, parsley, fennel fronds, oregano)
    • chili flake, to taste


      • 01 .  

        Char peppers under the broiler or directly on a gas flame. Using tongs, rotate the peppers in quarter turns until they begin to char and blister, approximately 5 minutes.

      • 02 .  

        Preheat the oven to 400˚F.

      • 03 .  

        In a large pan, sauté the eggplant in oil on medium-high heat until they begin to brown, approximately 5 minutes.

      • 04 .  

        Transfer eggplant to a dish lined with a paper towel.

      • 05 .  

        Wipe the pan with a paper towel. Heat up fresh oil on medium and sauté garlic, tomato paste, and anchovies.

      • 06 .  

        Add fonio, capers, and olives. Thoroughly incorporate the ingredients, adding a little more oil if the mixture looks dry.

      • 07 .  

        Turn off the heat and transfer to a large bowl. Gently fold in eggplant, herbs and chili flakes, reserving some fresh herbs and chili flakes for garnish.

      • 08 .  

        Stuff the peppers with filling and set upright in a baking dish. Cover with foil and bake for 15-20 minutes.

      • 09 .  

        Uncover, set the oven to broil, and cook 3-5 more minutes for a crunchy sear on top. Top with reserved garnishes & enjoy


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