Peperoni Alla Bagna Cauda: Paleo Stuffed Peppers
Recipe type: Appetiser
Cuisine: Italian, paleotalian
Serves: 4
Salty, bagna cauda, fragrant with garlic and buttery flavors is the perfect complement for roasted sweet bell peppers. A great traditional appetizer from the Italian region of Piemonte.
  • 5 or 6 organic bell peppers, in all colors.
  • 1 head of organic garlic
  • 10 anchovies filets (Italian Anchovies are the best quality)
  • 10 -15 walnuts
  • 1 stick organic butter
  1. Wash the bell peppers and place them whole on a cookie sheet under the oven's broiler. They should slowly roast and the skin should char, without burning the flesh.
  2. Turn the peppers every few minutes, until they are evenly charred on all sides. About 20 min.
  3. Remove the peppers for the oven and let cool.
  4. In the meantime peel the all the garlic and slice it in thin slices.
  5. Melt butter in a small sauce pan on very low heat.
  6. Add the garlic and let cook on the lowest possible flame for about 10 minutes, or until soft and easily smashed with a fork.
  7. Grind ¾ walnuts in a coffee grinder (or small food processor) until reduced to powder and add to the butter.
  8. Add the anchovy filets and cook for another 5 minutes.
  9. Whisk the contents of the saucepan together with a small whisk or a fork until very well blended.
  10. Once the peppers are cool peel off the burnt skin with the help of a paper towel.
  11. Remove the tops, cut the peppers in half, then remove the seeds.
  12. Do not wash or rinse the peppers, it will spoil the delicate flavor!
  13. Lay out the peppers on a flat serving plate.
  14. Spoon ¾ spoonfuls of the warm bagna cauda on top. (or more to taste)
  15. Garnish with a ½ walnut for each pepper half.
  16. Serve immediately
Recipe by The Nourished Caveman at