Peppers with breadcrumbs and capers
A recipe from Vegetables from an Italian Garden
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Vegetables to grow in your garden and summer recipes to try with your harvest
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3 tablespoons olive oil
6 mixed yellow and green bell peppers, seeded and cut into chunks
2 tablespoons coarse fresh bread crumbs
scant 1 cup grated pecorino cheese
2 tablespoons capers in oil, drained
pinch of fresh oregano
salt
Heat the oil in a pan. Add the bell peppers and cook over medium-low heat, stirring occasionally, for 15 minutes. (They should not be soft at this stage.)
Season lightly with salt, stir well, and sprinkle with the bread crumbs, pecorino, capers, and oregano. Cook, stirring occasionally and sprinkling with a little hot water to moisten if necessary, for another 10 minutes.
Remove from the heat, transferto a warm serving dish, and serve immediately.
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Preparation time:
30 min
Cooking time:
30 min
Serves 4
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Vegetables from an Italian Garden
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Tuscany
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Noma
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