PIPPI RRUSTITI – Mamma Stag's Grilled Peppers (Capsicum), Sicilian Style

Here is another simple dish that I would like to share with you. Just like my mum’s Grilled Eggplant it is something she wacks together almost every time the BBQ is fired up.

It is a great side dish grilled meat or simply with some Italian bread or in sandwiches.  Works well on an antipasto platter too.

In Sicilian we call this “Pippi Rrùstiti”

You’ll need:

Bell Peppers (2 red, 1 green) - really you can use just green or just red what ever you have available – but I would not recommend yellow peppers, I believe they have little flavour. You can even use horn peppers.

1 small tomato

Salt & freshly ground black pepper

1 small clove of garlic – chopped or crushed

2-3 tablespoons of extra virgin Olive oil (a fruity one works well)

5 or 6 basil leaves - torn

Pinch Chilli flakes (optional)


OK, now you can get started:


Grill peppers and tomato whole – turning as required till all sided are fairly charred (blackened)

Best: on a charcoal BBQ

2^nd Best: on a gas BBQ grill (not the hotplate)

3^rd best: under a electric or gas kitchen grill

Peppers and a tomato on my hot BBQ. I like to BBQ them with some eggplant to make my mum's Grilled Eggplant.

place peppers and tomato in a bowl – cover bowl (use foil, a plate or cling wrap). This will allow everthing to steam in its own heat and soften nicely. Leave covered for about 10 minutes, or until peppers are at a temperature cool enough to handle.

Peel off and discard the skin from the tomato. Squish the tomato in a bowl with a fork; this will form part of the dressing for the peppers.

Using your hands, peel off the skin from the peppers and discard it. Tear open up each pepper, remove seeds, and remove most the membrane (white bits) –  Tear the peppers into strips (roughly 1 cm wide). Toss strips into the bowl with the squished tomato . A knife or some kitchen scissors can may help with this step.

Here is a my Aunty and Cousin in Sicily showing you how is done. 
Photo was taken on my last trip to Sicily in 2003.

Dress the peppers with olive oil, basil leaves, salt, pepper, garlic and chilli flakes. 

Toss and serve (warm or cold)

Tip: if you only want a mild garlic flavour simple just use a whole smashed garlic clove and then remove it after tossing the peppers.

Keeps in the fridge covered for a few days.

Here is the recipe again in a nutshell…

Pippi Rrùstiti – Grilled Peppers (Capsicum)

Serves 4 to 6 as a side dish.

Grill 3 WHOLE PEPPERS(2 red, 1 green) and 1 RIPE TOMATO until blackened. Leave to cool in a covered container/plate of about 10 minutes. Peel off and discard skin from tomato then squish in a bowl. Peel off skin and remove and remove seeds from peppers and discard. Cut/rip peppers into strips and place into bowl with tomato. Into the bowl toss in 5 BASIL LEAVES(ripped), 1  GARLIC CLOVE(chopped/crushed), SALT & BLACK PEPPER(to taste), pinch of CHILLI FLAKES(optional), 2-3 tablespoons of EXTRA VIRGIN OLIVE OIL. Toss all ingredients well.

Eat with good Italian bread, in sandwiches/rolls, as a side to meat, chicken or fish. Also a winner as part of an antipasto platter.